The kitchen at Donna Chang, Brisbane feels like a frontier. A place where two cultures slam into each other at a breathtaking pace. Bubbling furiously is a wok…
Josh Niland’s collection of prized line-caught delights are a limited catch, delivered with an intensified flavour born of unique dry-ageing and curing techniques. You won’t find farmed or…
Finely milled roasted wattleseed is a wonderful ingredient in ice cream. Flavour extraction is via hot, not boiling water, similar to a plunger coffee. The wattleseed presents an…
In terms of wineries with a view, premium soils and brilliant cellar doors, Tallis Wine in Dookie, Victoria is one of my personal all time favourites. The modernist…
I had this salad in a restaurant in Los Angeles, and it completely transformed the way I prepare brussels sprouts. Gone are the days of boiling these baby…
In 2009, Australian cook Justine Schofield was selected for the first series of MasterChef Australia. While she was eventually eliminated in fourth place, her individual skills and bubbly…
It’s starting to look a lot like silly season; but we prefer to think about the arrival of stone fruit season. It’s a time for enjoying ripe juicy…
Richard Cornish forages for the fungal truth in Catalonia, as the locals make their annual pilgrimage to the hills in their quest to find elusive autumn mushrooms. It’s…
We don’t tend to celebrate Thanksgiving in Australia, but I have always loved the sentiment behind this special day. Having one day a year to sit back, relax…
Presenting the best in Australian seafood, this deluxe spaghetti marinara recipe is the ultimate entertainer and is designed to pair with Buller Wines’ (Rutherglen, Victoria) fragrant King Valley…
Capturing Tropical and Fresh Fruit Flavours: Essentials in-house chef Megan Chalmers has collaborated with New Zealand freeze dried ingredient company Fresh As and Whitsunday’s newest resort, Elysian Retreat…
Briony Bradford, Head Chef at Rutherglen’s famed Jones Winery Restaurant has an artist’s eye. She paints impeccably presented plates that incorporate delicate flavour pairings and a range of…
Third-generation restaurateurs Nathalie, Edouard and Antoine Reymond (children of former three hat Melbourne chef Jacques Reymond) have opened the doors to Frédéric and Fred’s Bar, offering Melbourne inner-urban…
The roosters are still crowing as chef Nengah Suradnya rides through his village of Penestanan to the Ubud market. The Lombok-born, Australian-trained chef weaves in and around the…
Rosewater Meringue with poached strawberries and rhubarb, vanilla mascarpone cheese and dried rose petals. Serves 5 Rosewater Meringue Pre-heat oven to 90C 6 egg whites 375g caster sugar…
Sharing the Love: We don’t tend to celebrate Thanksgiving in Australia, but I have always loved the sentiment behind this special day. Having one day a year to…
Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with…
It’s one of the best best BBQ recipes we know and is incredibly simple to put together. Its winning secret ingredient: the added premium smoked paprika. Get this…
It’s the perfect luxe Aussie BBQ recipe – perfectly designed for spring and summer season celebrations: Crayfish Tail Brioche Sliders. Simply grab some crayfish tails from your fish…
It’s been a busy twelve months for the seemingly ever expanding team at Billson’s Brewery, Beechworth in High Country Victoria. After successfully restoring an 1800s mineral spring water…
Melbourne’s most exclusive Japanese restaurant is genuinely hard to find. It’s down a laneway off Bourke Street that seems to become invisible when you start looking for it…
This is the one recipe that’s a must to include in your French cooking arsenal and it’s the perfect use for those baby Aldi supermarket truffles. Makes 4…
There is energy at Africola. It blasts from the charcoal grill at the heart of the kitchen. It radiates from the brightly coloured modern art hanging on the…
Covered in a rind with an apricot blush these soft, often creamy, washed rind cheeses, first made in European monasteries in the Middle Ages, develop an aroma that…
The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The…
Fish Ceviche is one of the most simple dishes to prepare, yet remains one of the most rewording. It’s great during the longer and lazier spring and summer…
Nine craft breweries now officially make up the High Country Brewery Trail with two newcomers joining the ever-expanding fold – Mitta Mitta Brewing Co. with its new range…
With the changing season from Winter to Spring, this roasted vegetable recipe will bring out the best in your remaining winter root vegetables and early spring leafy veg.…
These luxurious single serve no-bake black forest cakes are designed to be frozen prior to serving, creating a unique frozen dessert option, perfect for spring and summer entertaining.…
From Mansfield to Beechworth these are some of the best places to eat and drink in Victoria’s High Country. Eldorado Road Cellar Door, Beechworth, Victoria Visiting Eldorado Road’s…