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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
When Bendigo-based Susannah and Sommerville Monotti bought their
first house, they didn't have a table, so they made one. These days
that same table is piled high with smaller offerings such as wooden
spoons, chopping boards, bowls and salad servers, each item
hand-cut in their garden shed from blackwood, salvaged Huon pine,
blackheart sassafras and other Tasmanian timbers.
How do you choose your timber, Susannah?
When you go into a mill and you're surrounded by wood it's very special. Grains vary depending on the age of the tree or where it grew, so we always look for slabs with the most distinct markings.
Do you use a lot of salvaged wood?
Six years ago we started milling the old red gum that was on the ground at my dad's property at Euroa. After five years of air-drying, we've just been able to get our first pick: big red-gum boards with beautiful, natural edges.
What makes a good chopping board?
It's very personal. Each timber has a different feel and a different smell; people want to rub their hands along the top and feel what it's like to pick up. A moat or a groove to rest a steak on is a common request, too.
Notts Timber Design's kitchenware from $35
Clockwise from left: blackheart sassafras wok spoon; red gum stirring spoon; Huon pine spatula; Tasmanian blackwood paddle board; teaspoons (left to right) in blackheart sassafras, red gum and Huon pine; mini spatulas (left to right) in Tasmanian blackwood, Huon pine and red gum; blackheart sassafras mini spatula; Tasmanian blackwood teaspoon; red gum salad bowl; blackheart sassafras salad servers.
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