We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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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.
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.
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.
Want to get more out of your meat? Jake Nicolson is here to help. Whether you've been a fan of his cooking from his days as the head chef at celebrated Melbourne restaurant The Prince, a regular at his current rockin' riverfront Brisbane digs at Black Bird, or one of his many admirers on Instagram, you're sure to find lots to like and more to learn as he shares his secrets for making the most of everyone's favourite red meat: beef.
Get to grips with the essentials for perfect steak frites as chef Nicolson walks you through everything from choice of cut to the grill, and from there the ideal accompaniments: triple-cooked chips, a superb Café de Paris butter, and Black Bird's house chopped salad with sherry vinaigrette.
Then, for a change of pace, we'll look at a rich and sticky beef
braise - in this case meaty ribs cooked tender and served with
cucumber, pickled ginger and mandarin.
Beef it up
Harvey Norman Aspley, 1411-1419 Gympie Rd, Aspley, QLD
Date & Time
7pm, Wednesday 25 May
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.
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