Watch: Mark Olive on “bush tucker” and fighting for food on The Chefs’ Line
The chef and TV presenter on growing up in Wollongong, the magic of cooking, and putting kangaroo on his restaurant menu in the '90s.
On the pass: Isabelle Caulfield, Poly
The head chef on her cult fried-potato dish, her modern take on room service and her lessons learnt about the kitchen fire.
Native ad body.
Sponsored by %%sponsor_name%%
Analiese Gregory’s roasted beetroot with bottarga and crème fraîche
A rainbow dish of beets by one of Hobart's finest chefs.
Watch: Mitch Orr on his first cooking inspiration, TV chef “Huey” Hewitson
As he readies to open his Italian restaurant CicciaBella with the Icebergs crew, the Sydney chef talks Chinese Bolognese, chokos and the early days of instant messaging.
Fuchsia Dunlop is in love with Sichuan cuisine
The spicy, fragrant notes of Sichuan cuisine have followed the writer and cook for decades. As the rest of the world catches up, she charts the course of a lifelong love affair.
Native ad body.
Sponsored by %%sponsor_name%%
Analiese Gregory takes us behind the scenes of The Curated Plate Culinary Festival
The new kid on the food festival block, this four-day culinary experience celebrates the unique flavours and landscapes of the Sunshine Coast.
.jpg?resize=380%2C304)
A1 Canteen and Belles Hot Chicken chefs to hold a four-course celebration of clams
It’s all molluscs, all night at Clayton Wells and Morgan McClone’s collaborative dinner. The highlight dish? The “Kiwi clambake”.
Luke Burgess and David Moyle will be cooking at The Summertown Aristologist
While the Adelaide Hills restaurant hunts for a new head chef, they’ll have the former Garagistes and Longsong talent in residence. And Frank the kelpie will be there too.
Native ad body.
Sponsored by %%sponsor_name%%
On the pass: Trisha Greentree, 10 William St
The former Brae chef on fish sauce-spiked Bolognese, the ingredients she's loving right now, and 10 William St's signature dessert.
Watch: Maggie Beer and Bryan Brown’s guide to entertaining
One is a legend of Australia's culinary scene, the other a veteran of our cinema screens. Upon the release of Palm Beach, Beer and Brown share their tips for hosting a dinner party to remember.