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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
Skater and designer Rowland Perry combines his talents in
cutting-edge kitchen tools.
Rowland Perry hasn't been making knives for very long, but as a kid growing up fishing and hunting in rural New Zealand, he always had the need for a blade. A friendly competition with his dad to make a knife in 2013 prompted the now Sydney-based designer to start Skate Shank, a backyard business refashioning old skateboards into bespoke kitchen tools.
Why skateboards, Rowland?
I've been skateboarding since I was eight or nine and I'm 30 now so it's definitely played a huge part in my life. Sanding a skateboard back, you don't necessarily know what's on the other side. Different colours come through - a layer of black laminate, then a natural colour, then a pink or a green - it's a nice surprise.
Has your work as a production supervisor at Dinosaur Designs influenced your approach?
I've been there four years now, nearly five. I started off sanding and finishing pieces ready for the final stage, and now I oversee a lot of the making. It's pushed me towards being more hands-on, and inspired me to create my own work. Making my knives, 95 per cent is done by hand.
Where do you source the blades?
The first thing I do is talk with the client about what their preference is. I always try my best to get a knife blade made from quality steel. Most of mine come from Finland; they have a lot of nice metals.
How many knives does a skateboard make?
About 10 to 15. There are a few areas that you can't use with the concaves and the curves, but any smaller pieces can be used to make cheese knives, as they don't use that much timber.
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