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Kensington, hold onto your hats.
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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.
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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.
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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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Pop this lamb on the barbie for a quick Easter option.
Deboning a leg of lamb
1 Using a sharp boning knife and with lamb skin-side down, cut carefully along the pelvic bone at the top of the leg. Keeping the knife close to the bone, follow its edge to where the ball and socket meets the thigh bone. When the bone is disconnected from the meat, move it around slightly to see where it attaches to the thigh bone through the hip socket. Sever the connecting tendons, then cut through joint to remove bone.
2 Cut around the top of the thigh bone, then cut along the leg where the thigh bone is closest to the surface.
3 Trim around the thigh bone, working your knife as close to it as possible, down to the knee joint, then remove the bone completely.
4 Remove shank bone by cutting meat from one side of the bone, then up and around the knee joint and kneecap. Twist shank to disconnect, remove any remaining bones.
5 To butterfly, cut horizontally into the thickest parts on either side of where the thigh bone was removed and open outward.
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