winter 2022
this edition
In this edition, we speak to some of the nation’s most skilled and talented chefs that are bringing fine dining to the regions. From chocolate and smoked eel to salmon and liquorice, explore the perfectly imperfect modern flavour combinations that are actually served in top restaurants based on scientific research. Our meat expert, Ross Thomson, shares how grass-fed beef can keep your margins healthy this winter. And, we answer the most common fishy questions in The Catch.
featured
Your signature, please
Find the recipes for W Hotel’s and Lui’s Bar signature cocktails featured in appetiser. winter
Let’s talk about beef: grain vs. grass
Beef sits at the heart of our food culture. For many, a great juicy steak
Canelés with spiked custard and spiced plums
These little French pastries with their distinctive burnished brown crispy exterior and pale custardy centre
Perfectly imperfect pairings
Ham and cheese, lobster and butter, tomato and basil. These are flavour pairings loved for
What’s hot in the kitchen
There is a new generation of equipment landing in kitchens around the world. Low input,
Osso bucco bianco
This dish of tender braised sliced veal shanks is an Italian classic. Although there are
Pilot. Restaurant + Bar
– Q+A with Malcolm Hanslow – Tell us about Pilot. We’re a small restaurant in
The waiting game
It is one of the finest arts in hospitality – managing customer expectations around how
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what's on
24 – 26 June
Good Food and Wine Show
Sydney, NSW
15 – 24 July
Cabin Fever
Margaret River, WA
11 – 14 August
Taste
Port Douglas, QLD
