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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Tree peonies, dahlias and dogwood blossoms are on the menu
for the festive table.
In 2013 Sophia Kaplan quit her coordinator job at a creative agency and moved to Paris to take up floristry. The opportunity to hang out with plants and flowers every day was just the kind of time out she needed, it turned out. These days when she's not on holiday picking wildflowers in the French Alps, she's wrangling branches of dogwood and crab-apple with dusty dahlias or clematis from her kitchen table in Sydney's Surry Hills.
What's the Sophia Kaplan signature?
I love using living plants rather than cut flowers and try to encourage clients to make this a part of their brief - it's a more natural style and lets the flowers be more themselves. And I use lots of strange-shaped foliage.
What is the most fulfilling part of your work?
To bring a sense of nature into your day in a way that focuses your attention on it is exciting, therapeutic and beautiful. That and constant change: there's no chance for any flower to become dull because they're never around for long enough.
Do you have any favourite blooms to work with over summer?
Beautifully scented garden roses, tree peonies and delicate flannel flowers. Dahlias will be peaking in December and will suit any occasion, too, and the dogwood blossoms will be turning into baby fruit, which is perfect for Christmas lunch or dinner parties.
Sophia Kaplan Plants & Flowers, 0449 877 277
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