{giveaway} whole larder love
Another year over, and a new one just begun. With the beginning of another year we’re all making promises, bidding to be better and do better. I read a lovely quote yesterday and for the life of me I...
View ArticleCoral Garden: Peter Gilmore
This enchanting video by Natasha Subramaniam and Alisa Lapidus shows Quay chef Peter Gilmore revealing the concept behind his Coral Garden dish. The chef drew on memories of childhood explorations of...
View ArticleHard to Find magazine
Still a bit peachy keen about peaches, as long as they’re in season. Here I am inside the gorgeous second edition of Hard to Find magazine. Have you seen it? There’s a video and recipes and there’s a...
View Articlemomofuku seibo, Sydney
We pulled up to the kitchen bar encircling the open kitchen and in the dark polished room that is Momofuku Seibo, and hoped for a pork belly bun.
View Articlemore food shots, but with drawing
We’re totally over Instagram and bloggers with their virtual barrage of food about to be eaten. I know my hat is right there in that ring too, yes. Which is what makes the naive illustrations of the...
View Articlechefs on instagram: Paul Cooper
Paul Cooper, the head chef and nose-to-tail die hard at Surry Hills’ Bishop Sessa restaurant, shares his snapshots and thoughts. In the first of a series on chefs using Instagram, we scroll through our...
View Articlechefs on instagram: darren templeman
Instagram snapshots from chef Darren Templeman. The UK-born Sydney chef says the social media photo site helps him tell the story of food, produce and provenance. Darren Templeman’s Instagram pictures...
View Article{chef interview} Justine Schofield on coffee
Justine Schofield, the talented cook and muse behind Everyday Gourmet, uses coffee to inspire both the desserts and savoury dishes she creates. Working with Nespresso as team captain of its Vanilio...
View Article{melbourne} golden fields
It may be labelled modern Asian, but this to me is just Andrew McConnell food, and nobody does it like him. Have you been to Golden Fields yet? I ordered the New England lobster roll, a hot buttered...
View Article{giveaway} After Toast!
I’ve got something very exciting and definitely close to my heart to give you. My BOOK! I’m giving away three copies of After Toast, a book for aspiring cooks. With recipes for roast pumpkin and feta...
View ArticleLomelinos glass {ice-cream}
This teasing little video marks the launch of a new ice-cream book by Linda Lomelino. The blogger and baker {and rocker, apparently} lives in a small town on the lovely Swedish west coast. The video...
View Articlethe kitchen garden at bells at killcare
About a thousand pictures to tell a story about a long lunch at Stefano Manfredi’s restaurant in the Central Coast national park, Manfredi at Bells. The chef celebrates 30 years of service to the...
View ArticleUnearthed dinners at Studio Neon
A couple of Sydney chefs have deconstructed the restaurant formula and opened a space they let out for Vogue fashion shoots and music television interviews, and which they use for a pop-up restaurant...
View Article{giveaway} Chef, the movie
More than a few foodists I know admit to getting choked up while watching the new film Chef, in cinemas 8 May. Written and directed by Jon Favreau, and starring Sofia Vergara, Robert Downey Jr,...
View ArticleMAD butchery
Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti, Italy. In this...
View Article{eat out} North Bondi Fish
Just because the chill is (very, very slowly) setting in doesn’t mean we have to settle for cushions of stodge and fat-laden things. As this seems as good a time as any to jump into the invigorating...
View Article{cookbook} around the world in 80 dishes
Pulling this divine cookbook, Around the World in 80 Dishes by David Loftus, from my shelves this morning, I felt so completely inspired to cook and reinvent, play with more produce, different produce....
View Article{ recipe } duck bresaola
My fridge is not just for food storage any more. Punnets of yoghurt, bunches of kale, they’ve all been shoved aside to make way for a new culinary experiment: meat curing. Armed with a recipe from...
View ArticleNoma chef Rene Redzepi makes the hen and the egg
Is this the perfect dish? At Noma, chef Rene Redzepi has diners cook their own egg with hay oil, served with spinach leaves and wild plants growing in the local forest. A hot plate at 280F (138C)...
View Article{Restaurant Australia} Invite the world to dinner
Let’s invite the world to dinner, says Tourism Australia in its newest campaign, Restaurant Australia. The stunning campaign will showcase Australian produce, chefs, and food. And in a couple of weeks...
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