summer 25/26
this edition
featured
The tasty road South: how Southern American cuisine found its way Down Under
Southern-style cooking is spreading across Australia, from Darwin’s Food Mafia to Adelaide’s Nola and Sydney’s Kickin’ Inn, as chefs and operators embrace seafood boils, shared plates and the slow, smoky charm of America’s Deep South.
Q&A: Lucy Baker – St. Albi Bar & Eatery
Lucy Baker grew up around Hobart pubs and later returned to help at her father’s venues, eventually taking on a Moonah warehouse and turning it into St Albi – a contemporary, welcoming restaurant built on genuine hospitality.
Burnt Chef Project ambassador Cory Hyde on not burning out this summer
Executive Chef Cory Hyde shares practical ways for chefs to stay mentally healthy through the summer rush – from rest, boundaries and lifestyle habits to teamwork, recognition and seeking support through The Burnt Chef Project.
The steak house: a temple to fire, flesh and the ritual of eating.
Richard Cornish traces the evolution of the steak house – from London chop houses to mid-century Manhattan – showing how fire, ritual and restraint shaped a global institution built on confidence, appetite and the promise of a perfectly cooked steak.
Meat the expert with Tom Cooper: grass vs. grain fed? What’s better?
Tom Cooper compares the flavour and texture of grass-fed and grain-fed beef. His experiences show why both styles matter, depending on the cut, the cooking and the result chefs want.
Jerk chicken tacos
Jamaica’s jerk tradition brings smoke, heat and history to these chicken tacos. A fragrant marinade of spices, pineapple, chilli and thyme delivers juicy, charred meat balanced with fresh salsa, guacamole, sour cream and watercress.
Cajun salmon bowl with corn rib succotash and roasted broccoli
This Cajun salmon bowl riffs on a pub classic, pairing bold spice with sweet, oily fish and a vibrant corn rib succotash. Quick to cook to order, it’s fresh, versatile and full of Louisiana-inspired flavour.
Korean fried chicken burger
Korean fried chicken earns its cult status here: tender marinated chicken, a crisp tapioca crust and a sweet–hot sticky glaze layered into a burger that’s bold, crunchy and guaranteed to be a punters’ favourite.
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