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Master butcher Gary McBean helps us get a fork around pork in this informative ‘meat chat’. Learn what to do which which part of the pig and how to get the best crackling
Is there anything better than soup? I could live on it. Soup is a sustaining staple in every culture, versatile, economical, nourishing and – when done well – very delicious. Here are some of my favourites.
Australia’s Christmas is in summer so stories of Santa’s sleigh zooming through snowy forests are a faraway fantasy. Many Australians still pine for a white, wintry Christmas though, so the concept of ‘Christmas in July’ is quite popular. I’ve put together a warming and festive menu to suit. Make merry and enjoy!
In its most simple form, this is a yoghurt soup that’s thickened with rice. In the traditional version, chickpeas are incorporated into the soup – I’ve turned them into a golden topping instead, brightened with kale and chilli. I get really excited about reworking simple ingredients for new pleasures. The components of this dish are humble and modest but each finds new potential in this recipe, and thus new opportunity for diner pleasure.
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- The First Nations twins cooking at Sydney's best restaurantsSalt and pepper calamari has been called one of Australia's national dishes, but Aboriginal twin brothers Sam and Luke Bourke think there's a much more Australian way to make it. "We cook it with saltbush and finger lime," says Luke, who is a junior…
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