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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.
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.
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.
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.
It seems everyone craves seafood in summer, relaxing over a
barbecue or peeling cooked prawns on a pier, but winter is a
fantastic time for it, too - especially shellfish.
They're thick and meaty at this time of year because they've fattened up for the winter. Plus, shellfish are so rich in nutrients, they're sometimes referred to as a winter health tonic. New-season mussels are among my favourite kind of shellfish available in winter. With many now available pre-scrubbed and de-bearded, they really are the ultimate fast food. Simply steamed with white wine, garlic and herbs, then finished with a slug of good crème fraîche, they make a delicious meal in minutes. Don't bother with the old wives' tale about discarding the shells that don't open.
As it steams, the mussel opens when the adductor muscle inside the shell breaks. If that muscle doesn't sever or separate, it's generally just because there's a bigger mussel inside. Closed mussels can be cooked a little longer and you can prise the shell open with a knife.
So, warm the cockles of your heart with a big bowl of new-season mussels this winter.
Here are some mussel recipes to try:
Mussel and saffron soup
Mussels with buttered polenta
Mussels and beans
Moules à la Normande
Illustration Lauren Haire
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