Jacqui Challinor, head chef at Nomad in Surry Hills has given the humble ice cream sandwich a hot makeover. Featuring a creamy, custardy parfait flavoured with extra virgin olive oil, a crisp filo pastry top and base sprinkled with sesame …
This zesty zucchini zinger – served with fresh burrata cheese and a vibrant salsa verde – is the brainchild of Mark LaBrooy, chef and co-founder of Three Blue Ducks Restaurant group (Bronte, Byron Bay and Rosebury). Here’s what Mark has …
Monty Koludrovic, the executive chef at Iceberg Dining Room and Bar in Bondi and the Dolphin Hotel in Surry Hills loves the freshness of Australian seafood and is sharing an octopus recipe, not only because it’s utterly delicious, but also …
Chef Luke Powell of LP’s Quality Meats Restaurant & Bar in Chippendale believes that the key to creating a good roast is the quality of the meat itself. That’s why he chooses Borrowdale free range pork to prepare the slow-cooked …
