There is always so much to learn when it comes to food, so I was grateful for the opportunity to dive into Korean food at a cooking class and lecture in Melbourne last week. The guest of honour was Buddhist monk Seonjae, who is also a chef and the President of the Korean Food Promotion Institute.
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!
When I travel, I always head straight for the produce markets. It's because I love seeing what's growing, what people are eating, and I also love the buzz and bustle of market life. Mexican markets are so incredibly energetic: noisy, busy, fragrant, intense!
There's a contradiction at the heart of Bros', the two-year-old restaurant that Isabella Poti, 22, owns with her boyfriend Floriano Pellegrino, 28. On the one hand, its mission is to preserve the culinary traditions of Lecce, the restaurant's home in the southern Italian province of Puglia. But on the other hand, there's scarcely a dish served in the 25-seater that any Lecce local would recognise. "We keep our traditions, but we make them new," Poti says.
The process of turning cocoa beans into delicious chocolate is a process that's rarely seen so I was thrilled to take a tour at Ratio Cocoa Roasters to uncover the whole process
I try to appreciate nature's bounty with every mouthful but I am especially in awe of peaches: I find it so amazing that this fuzzy fruit's seed is protected by flesh that's so evocative, sweet and juicy. Practical propagation probably doesn't need to be this delicious but YES. Enjoy my stonefruit primer and recipe suggestions.
A good salad is superb. A sad salad is soul-destroying. Listen in to hear about the salad good and the salad bad.
Chris Lucas, the entrepreneur behind some of Melbourne’s hottest laneway restaurants is moving to Sydney and luring one of the harbour city’s best chef south. Will his sizzle translate, or will he have egg on his face?
It was Ottolenghi’s first yo-yo that did it. Israeli-born, London-based chef Yotam Ottolenghi had never encountered the classic Australian biscuit, a double-layered melting moment with buttercream filling. One fateful day in 2006, recently arrived Melbourne recruit Helen Goh gently lamented that there were no biscuits among the patisserie cakes at Ottolenghi’s Islington cafe. A yo-yo or an Anzac and a cup of tea was exactly what she hankered for after a hard, hand-blistering shift chopping butternut pumpkins.