I am a contributor to Good Weekend magazine’s beloved Two of Us column, in which two people talk about their relationship. In this case, it was Melbourne painter Vincent Fantauzzo (left), 41, and Sydney chef Matt Moran, 49. They met in a bar, hit it off instantly and now have a long-distance friendship based on honesty, vulnerability and a shared love of fast cars.
The most surprising thing about the Espy Kitchen isn’t how busy it is, though it is the ever-thrumming engine room of a revivified landmark licensed for an epic 1700 souls. The astonishing thing is how good the food is.
Collaborating with Curtis Stone on a cooking class and degustation dinner at his restaurant Gwen in LA was always going to be fun…but when we decided to theme our event around unique Australian ingredients, things got even more interesting!
I love brown basmati rice: it’s nutty, fragrant and filling. Partner it with fresh, crunchy ingredients and you’ve got a beautiful big salad to serve warm or cool. It’s vegan, too!
Is it delicious, achievable and leaping onto your plate right now? Then it’s here.
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