Todd Garratt

Australian Gourmet Traveller recipe for bombe Vincent from Vincent restaurant in Sydney.

Australian Gourmet Traveller recipe for pork neck cooked in whey “reinvigorated” from Vincent restaurant in Sydney.

Australian Gourmet Traveller recipe for potato baked in hay with smoked-eel butter from Sydney restaurant Vincent.

Australian Gourmet Traveller recipe for poulet au vin jaune by Vincent restaurant in Sydney.

Australian Gourmet Traveller recipe for grilled leek and braised onion “poutine” by Vincent restaurant in Sydney.

Australian Gourmet Traveller recipe for braised lettuce polonaise by Vincent restaurant in Sydney.

Australian Gourmet Traveller recipe for Comté custard by Vincent restaurant in Sydney.

Using rhum agricole, made from freshly squeezed cane juice instead of molasses, adds more spice to this classic dessert.

Australian Gourmet Traveller recipe for smoked eel 'carbonara' from Buzo restaurant in Sydney.

Australian Gourmet Traveller recipe for goat’s cheese ravioli with broccolini and salsa di noci from Buzo restaurant in Sydney.

Australian Gourmet Traveller recipe for The Wine Library's tomino in cartoccio with taralli.

Australian Gourmet Traveller recipe for meatball smashies by Sydney bar The Wine Library.

Australian Gourmet Traveller Italian recipe for braised duck, valpolicella, tomato and rosemary with polenta by Buzo restaurant in Sydney.

Australian Gourmet Traveller Italian recipe for Josephine pear and muscovado sbricolata with poppy-seed gelato by James Hird and Todd Garratt from Sydney restaurant Buzo.

Australian Gourmet Traveller recipe for green beans with lemon and mint by James Hird and Todd Garratt from Sydney restaurant Buzo.

Australian Gourmet Traveller Italian recipe for fried potatoes with rosemary by James Hird and Todd Garratt.

Australian Gourmet Traveller Italian recipe for salt-crusted snapper with fennel by James Hird and Todd Garratt from Buzo restaurant in Sydney.

Australian Gourmet Traveller Italian recipe for Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary) by James Hird and Todd Garratt.

Australian Gourmet Traveller recipe for pansotti with cime di rapa and salsa di noce (ravioli with cime di rapa and walnut sauce) by James Hird and Todd Garratt from Sydney restaurant Buzo.

Australian Gourmet Traveller sloe gin cocktail recipe for Sloe Down by James Hird and Todd Garratt from Sydney restaurant Buzo.

Australian Gourmet Traveller recipe for Sloe Motion (Sloe Negroni) by James Hird and Todd Garratt from Sydney's Buzo restaurant.

Masterclass with James Hird and Todd Garratt

Australian Gourmet Traveller and Buzo restaurant recipe for savoy cabbage, pine nut, raisin and pecorino insalata