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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 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.
Here’s what to expect when the international event arrives next April.
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.
It's been two years in the planning and has taken six weeks of construction, but The Grill is back and, yes, it's better than ever. The street-level room of Grossi Florentino has reopened, the fresh polish in the dining room courtesy of Mills Gorman Architects matched by a new blaze of energy in the kitchen.
With a wood-fired asado and a Josper oven, it's now more of a grill in nature as well as name. "Cooking over fire is an ancient technique in Tuscany," says chef-owner Guy Grossi. "It adds dimension and gives a great smokiness to our dishes. The guests can smell the timber burning, which stimulates the senses as well."
And what better way to kick the tyres for yourself than to join us at this month's reader dinner? Team Grossi's four-course dinner kicks off with chilli and lemon calamari hot off the embers with an inky sauce, while the main course sees Rangers Valley beef charred over timber planks and paired with peppers and ricotta.
Even some of the pasta is grilled. Testaroli is cooked like a pancake, then cut, boiled and dressed with parmesan and Grossi's own blend of olive oil. And, for good measure, there'll be hand-cut pappardelle with duck and porcini ragù as well.
The chefs are enjoying the new order as much as the locals.
"We've taken to the grill like a fish to water," says Grossi.
Join us for dinner at 6.30pm on Monday 23 May at Florentino Grill, 80 Bourke St, Melbourne, Vic. The cost of $150 includes four courses with wine and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (03) 9662 1811. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
NV Airlie Bank Chardonnay Pinot Noir,
Yarra Valley, Vic
* Calamari, capers, leaves, black ink
2015 Airlie Bank Yarra Valley Blanc II, Vic
* Testaroli, basil, olive oil and Parmigiano
2014 Punt Road "Chemin" Chardonnay, Yarra Valley, Vic
* Pappardelle, duck, porcini
2015 Punt Road Pinot Noir, Yarra Valley, Vic
* Rangers Valley Black Onyx Angus Scotch
* Charred peppers, ricotta
* Potatoes, garlic, rosemary
Punt Road Shiraz 2013, Yarra Valley, Vic
* Chocolate, amarena cherries, sbrisolona, ricotta
Napoleone Breakneck Porter, Yarra Valley, Vic
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