Minh Le – Japanese Yuzu Dressing
Ingredients 200ml pickled ginger 200ml miran 150ml sake 75ml gf soy sauce 35g fresh ginger 50ml sesame oil 150ml grapeseed oil 15g dash powder 200ml ponzu…
Author LOTP
Phil Wood and his first solo restaurant Ursula’s
Why did Phil Wood named his first solo restaurant Ursula’s? Phil reveals the history behind this beautiful name in his most recent Instagram post…an tale of…
Alejandro Huerta – Swordfish with Salsa Verde, Purslane & Davidson Plum
Ingredients Serves 5 Swordfish 1kg Green tomatillos 200g White onion 50g Garlic clove Serrano chilli (Jalapeño as replacement) 2 pieces Cilantro 1 bunch Purslane 2 bunch…
“Kitchen team is part of the family”, says No.92 Head Chef Alejandro Huerta
Alejandro Huerta Carrillo is, today, head chef at No.92 wine bar and restaurant in Glebe, NSW, and “applying the best techniques, using different flavours and textures”.…
Harry Mangat’s top places to eat
We talk to Harry Mangat, Chef and owner of Biji Dining, Melbourne’s unique, fine Indian dining restaurant with a modern twist as hew shares some of…
Stacey Conner – Peanut Butter Mousse
Ingredients Serves 6 4 cups smooth peanut butter 3 cups brown sugar 8 cups cream A dash of vanilla essence Chocolate Ganache: 100g dark chocolate 200g…
East Meets West – Cooking Heritage by Award Winning Executive Chef, Minh Le
Fusion cooking – an exciting mix of culinary traditions or techniques in a single dish – is constantly being reinvented by creative chefs across Australia. Executive…
The Non-Alcoholic Drink Revolution
It’s a fact: many people want to drink less alcohol. The drivers behind this alcohol-reduction-revolution are varied –‘a trend’ is not of them – and include…
Matt Woodhouse’s Favourite Eats
Matt Woodhouse, executive chef of Deli style Melbourne café, New Order in Prahran shares his favourite places to eat in. Restaurants Embla love this place. Great…
Stacey Conner – Lamb Rump with pistachio and peppercorns
Ingredients Serves 4 80g unsalted pistachio kernels 30g whole white peppercorns ( make sure to grind them before adding to food processer) 10g allspice berries 40g…