Is Pete Gilmore the most admired professional in food right now? Impossibly humble, thoughtful (and funny) it's hard to imagine a nicer guy with such a soft baritone voice.
With Quay, his multi award winning restaurant going strength to strength, the 'Snow Egg' man can do no wrong. Never one to command the limelight, his…
TV chef Matt Moran shares his salmon gravlax recipe - one of his new dishes being served at the Paddo Inn Bar & Grill, in Sydney.
With a menu showcasing Australian beef and seafood, Paddo Inn Bar & Grill’s menu remains true to Moran’s ethos of seasonal ingredients cooked perfectly to create approachable, balanced dishes.
Here is…
This is a delicious recipe from my new book “Perfect Digestive Health”. It’s a staple in my home and it makes a quick and healthy protein-rich meal any time of the day.
My Super Charged Eggs sustain lean muscle and support digestion and a healthy immune system. My eggs also boost recovery after exercise…
This tagliatelle bolognese with Wagyu beef mince is an easy recipe to make and super delicious. Try it out for the family tonight. It's a sure fire hit with everyone. Happy cooking!
Delicious Tagliatelle Bolognese With Wagyu Beef Mince
INGREDIENTS
2kg wagyu beef mince
100gr finely chopped carrots
100gr finely chopped onions
100gr finely chopped celery
5 cloves of garlic finely…
"For as long as I can remember, my Auntie Susan has baked the most amazing cakes. For years I tried to get her to give me a book with all her recipes. Though I’m still waiting for that book, she shares my passion for native foods and has developed this recipe for me. It’s a…
Former private chef Edit Whitelaw had battled unsuccessfully to keep her weight in check for more than 30 years.
The 157cm self-confessed sugar addict had tried everything in that time, from diet pills to the protein-fuelled Atkins diet, all to no avail.
The turning point finally came last year after reading about the remarkable body…
A sparkling sense of fun, a love of good food and wine, a thirst for getting the most out of life and internationally acclaimed at being at the top of her game – this all sounds like someone who’s never had a care in the world right? Wrong. TV chef and entrepreneur Lyndey Milan is…
Shane Lurie, chef at Sydney's Zebra Green, and creator of the famous Zebra Green sauces, is more than just a chef.
After catching the travel bug at an early age, South African-born Shane has eaten his way around the world and has many stories to tell.
From camping in the pouring rain to see UB40…
Try this gorgeous recipe by Massimo Mele. Snapper all’acqua pazza, which translated from Italian means Fish Poached in “Crazy Water”! Ingredients
Serves 4-6
INGREDIENTS
6 plate sized fillets of Pink Snapper
3-4 cloves of garlic finely sliced
400g tinned cherry tomatoes drained
Extra virgin Olive Oil
A few sprigs of parsley, finely chopped
Small handful fresh basil
Salt
1-2 dried chili peppers or red pepper flakes
A…
Following the lead of last year’s winner Billie McKay, who headed to the UK to gain more experience, the former head teacher of creative and performing arts at Galston High School, NSW, believes her smartest move now is to also improve her skills in working kitchens.
"I definitely want to visit local producers and farmers and…