winter 2025

this edition
featured

The chicken shop: an icon of Australian cuisine
Charcoal chicken shops are icons of Australian cuisine – serving golden, juicy chooks with a side of nostalgia, comfort and community spirit.

The Catch: Cloudy Bay Clams
Seafood expert Brett Patience reveals why Cloudy Bay Clams are a standout – wild, sustainable, and packed with flavour, texture and visual appeal.

Meat the expert: corned beef convert
Often overlooked, corned beef silverside is making a comeback in restaurants across the country. Tom Cooper explains why this humble cut is winning over chefs with its flavour, value and timeless Aussie appeal.

Stirred, not shaken: the martini
From speakeasies to silver screens, the martini has stood the test of time. Stirred, not shaken, Hamish Wooders of Nick and Nora’s unpacks what it takes to perfect this classic cocktail

New England clam chowder
Cloudy Bay Clams are perfect for making New England clam chowder. Their plump flesh is filled with the ozone freshness of the Southern Ocean. And their clean, whiting-like flavour adds an umami richness that carries every mouthful to the back of the palate.

Emerald Valley corned beef silverside
Globally, corned beef usually refers to salt-cured brisket. But here in Australia, we’re talking about beef silverside, brined and tender. Whether you choose to serve it hot with potatoes, cabbage and mustard sauce, give it a modern twist, or go full throwback, it’s a dish that starts conversations and ends in clean plates.

Beef wellington bagel
Using a flavour-packed beef stroganoff spice mix, this Beef Wellington bagel brings together two nostalgic heavyweights. Ideal for cafés, coffee shops and catering outlets, the layers of rare roast beef, mushroom duxelles and jamón take this bagel to new sandwich heights.

Welsh rarebit recipe: a stylish upgrade to this nostalgic classic
Welsh rarebit gets a stylish upgrade with rich cheese sauce, cured meat and a sprinkle of chives — comfort food reimagined for today’s flavour-driven menus.

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