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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.
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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.
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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.
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.
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.
Salty crackling, succulent meat, zippy herb stuffing: what's not to love about Italian-style roast pork?
Neil Perry launches a professional-powered range for the
domestic kitchen, writes Maya Kerthyasa.
Neil Perry is coming soon to a home near you. Not in the literal sense, of course, but via Neil Perry Kitchen, a new range of domestic cooking appliances he has produced with Australian brand Omega.
The promise of direct involvement in the project was the initial
drawcard for Perry and now, three years down the track, he's on the
brink of launching his first collection comprising three ovens, two
gas stovetops, two rangehoods, an induction cooktop, a wine
refrigerator, and a wok burner.
"[It's] something I've thought about doing for a long time and would have loved to have done probably even sooner," Perry says, "but it's great to have found the right partner because it's like any relationship: if people don't allow you to become fully immersed in it, then it's not as rewarding."
The idea, he says, was to create beautiful, sturdy cookware that ticks the boxes both aesthetically and functionally - filling a gap in a market heavy with products that, according to Perry, want for strength and durability.
"I probably spent days going through what I love, what's important for me at work, and what I hate about the home kitchen," he says, "and then we started to take that into practicality."
The result? Sharp appliances for serious home cooks with big easy-to-read and easy-to-turn dials, streamlined cooktops designed to fit any sized pot or pan, fuss-free analogue oven clocks and a distinct lack of screens and confusing buttons. "It's almost like when you're driving a beautiful luxury car," Perry says. "Everyone else is trying to do all this rubbish; [this is] just a fantastic, simple design."
There's some serious power behind these machines, too. The wok burner - a striking piece of kit with a luxe black-glass and stainless-steel base - has more grunt than anything else in the domestic sphere, while the 90-centimetre built-in oven has a larger cavity than the standard, equalling that of a 90-centimetre freestanding cooker. It's also the first to have adjustable heat outputs to suit different kinds of cooking.
"A lot of stuff just feels domestic and looks domestic," he says, "and we really set out to create something that was in the domestic environment that felt more commercial."
The 10-piece collection, which comes in around the Miele price point, is the beginning of what Perry hopes will blossom into a long-term relationship with Omega. And he already has plans for phase two. He's gunning for a freestanding cooker, an induction wok, a combi oven and a charcoal grill for summer.
The line launches at the end of September, and will be stocked at major retailers such as Harvey Norman. Perry is working on having it featured in the commercial (read: fancy apartment block) end of the spectrum, too. "I'm able to talk to the head buyers and the guys looking after the apartment blocks," he says, "and really put forward the best argument for why these are as good or better than what we're looking at as our major competitors."
Through the venture he hopes to make Australian kitchens a whole lot more efficient and more beautiful.
"I think that visually it'll grab people's attention, and then I think they'll delve into the capability and really enjoy that it's about form and function."
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