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.
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Popping up everywhere
Half a lifetime ago, during a warm summer down the west coast of Victoria, a mate and I set up a restaurant. It
Peter Kuruvita’s fish cutlets
Peter’s version of these delicious and flavour-packed morsels filled with fish and potato inside a crispy shell.
Sri Lanka: A chef’s tour
A nation of diverse cultures, landscapes and cuisines, we asked Sri Lankan-born chef Peter Kuruvita for a chef’s tour of this tropical paradise.
Fennel laced porchetta
Our take on this classic is a rolled pork belly, laced with roasted fennel seeds, herbs and garlic.
Herby grilled octopus
Here we pay homage to a classic Greek chargrilled octopus, replacing fresh herbs with a lively herby oil and grounding with the earthy flavours of a walnut and bread pâté.
Cut the cost of business
Everyone is feeling the pinch at present. The cost of living crisis is biting hard into Australians’ wallets.
Spiced lentil and tofu dip
Smooth, fresh and creamy, with a rich, earthy depth, finished with a buttery spicy crunch.
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