Chefs' Recipes Brent Savage’s coal-roasted eggplant with black garlic A smoky, textural, all-eggplant affair.
Explainers Seven shopping list staples you need to create a vegetarian pantry Brent Savage, chef at Sydney’s trailblazing vegetarian fine-diner Yellow, lets us in on his secret ingredients that make whipping up vegetarian dishes a breeze.
Chefs' Recipes Slow-cooked duck breast with leeks and nettle sauce Recipe for slow-cooked duck breast with leeks and nettle sauce by Brent Savage for Gourmet Institute.
Chefs' Recipes Brent Savage’s violet ice-cream, blueberry, vanilla cream and meringue Recipe for violet ice-cream, blueberry, vanilla cream and meringue by Brent Savage for Gourmet Institute.