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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.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
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.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
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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