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Last night, two hundred lucky Gourmet Traveller readers were given an exclusive preview of Neil Perry's Burger Project.
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You'll need a large (5-litre) mixing bowl on your electric mixer to make the buttercream; otherwise make it in two batches. I prefer the precision of weight measurements for all ingredients, which is usual practice for pastry chefs.
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Though there's nothing wrong with Southern fried chicken and po'boys, they're not the only dishes the American South has to offer. Our collection of 25 Southern-style classics will have y'all coming back for more.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Apple, banana cream, lemon meringue, raspberry… so many sweet pies (more than twenty of them) to try, so little time to make them all. Pick your poison and cut yourself a slice.
Historic Dandenong Ranges mansion is part of chef's grand vision.
A private home with its own cinema and lift, a children's
hospital, a science research facility, and a small luxury hotel
once owned by Aman Resorts - Burnham Beeches has had many
incarnations since it was built for the Nicholas family, founders
of the Aspro brand, in 1933. But the distinctive streamline-moderne
mansion in the Dandenong Ranges town of Sherbrooke has languished
for the past 20 years, since Aman's Adrian Zecha shuttered what was
then Burnham Beeches Country House.
Enter chef-restaurateur Shannon Bennett and developer Adam Garrison, who, as new owners, have launched the first phase in a plan they hope will make Burnham Beeches one of the premier food and accommodation destinations in the country.
So far it's all been about prep work, with an emu farm (for the eggs), a trufferie and extensive fruit and vegetable gardens now up and running on various parts of the 23-hectare property. Major building work is already under way, which will see the house reborn as a luxury boutique hotel complete with plunge pool, bar, ballroom, day spa, restaurant and rooftop croquet lawn, plus a cinema and two-lane bowling alley in the basement. There will be additional guest rooms elsewhere on the property, a small village of food businesses - bakery, brewery, steakhouse, teashop and cheese room - plus hiking trails and picnic areas to encourage daytrippers.
The bakery-café (in the old piggery - the stalls are being converted to booths) will open this spring*, with the steakhouse and the brewery on track for March 2014, and the hotel is expected to take its first guests at the end of 2015.
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