spring 2024
this edition
Spring is a time of new beginnings. It’s a time to refresh menus, embrace the vibrancy of new ingredients and celebrate the joy of seasonal eating. As we welcome the warmer days and longer evenings, we take this opportunity to inspire you to innovate and create, making the most of the bounty this beautiful season has to offer.
In our spring edition of appetiser. magazine, we share what it takes for Craig Knudsen and the team at the Australian Turf Club to prepare for the Spring Racing Carnival. We explore Australia’s love affair with breakfast. We dive into Australian whiting. We spring into lamb. And we discuss some hot tips for upping your Champagne service.
featured
Barossa on brand
If there’s one wine region you should never overlook on your wine list, it’s the Barossa Valley.
The catch: New Zealand green-lipped mussels
With the cooler months upon us, it’s time to consider those traditional winter dishes – like seafood pasta, fish pie and seafood chowder. And with everyone watching food costs, I’m reminded about the fat, plump mussels from New Zealand’s North Island.
Meat the expert: under pressure
Heston Blumenthal once declared that sous vide was the single greatest advancement in cooking technology in decades!
Secrets of a restaurant reviewer
Having reviewed restaurants for state and national publications for over two decades, it’s still a joy to discover new dining experiences to write about and share with the world.
Tomato soup, chilli grissini, scamorza affumicata croutons, pancetta crumble and basil oil
We’re giving good old tomato soup a mojo makeover with a side of bling! But there are no flashy tricks. This next-level glow-up hasn’t forgone substance for style.
Green-lipped mussels with black bean, chilli and ginger
Larger and meatier than their black-shelled cousins, New Zealand green-lipped mussels are prized for their mild brininess and sweet flavour.
Churrasco with chimichurri and farofa
Anthony Bourdain believed that good food is very often, most often, simple food. If we are to align with this opinion, then possibly no dish gives us more from less than churrasco.
Naturalaz smoky beef short ribs, broken gremolata, pumpkin silk and pangrattato
This deconstructed version of succulent, slow-cooked, wine-braised beef ribs is infinitely simpler, especially when using Naturalaz Smoky Beef Short Ribs.
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