Enthusiastic uptake of fine dining at home
“Our lockdown menu is not about the number of covers, it’s about engagement of our whole team and the energy that comes from that.” Josep Espuga Culinary Director at Pt.…
The Rise of Dark Kitchens
Dark kitchen. Cloud kitchen. Virtual kitchen. Ghost kitchen. They sound like settings within a sci-fi novel, right? Who would have thought in 1990 when Michael Crichton wrote Jurassic Park that…
Squid Bolognese Radish Herbs
Chef Cian Curtin
Roast duck breast, crispy leg croquette, carrot and endive.
Matt Woodhouse
Kingfish sashimi, davidson plum, sweet cucumber, sorrel
Gavin Hughes
Hiramasa kingfish, Gravlax dressing, smoked eggplant and tahinis.
Grant Schooling
Burnt Butter Thyme Espresso Chocolate
Callum Liddicoat
Wagin Duck Breast with Caramelised witlof
Chef Andrew Barkham
Gippsland Lamb & Black Cabbage
Che Deepak Mishra
Pan Fried Barramundi and Capanatina
Chef Nicola Roncini
