Spring has finally sprung here in Sydney and in celebration I’d like to share a glass of wine with you! Howard Vineyard has been kind enough to offer a lucky reader a half-case of wine, including two bottles of Clover
... [read more]Steak with black pepper sauce is a perennial bistro favourite, but that doesn’t mean you can’t recreate it at home. Be generous with the pepper, if you’re going to make a luscious peppercorn-spiked cream sauce it needs to taste like
... [read more]A good pepper grinder is an invaluable tool for quickly seasoning food, but this is a method I’ve used in commercial kitchens for years to crack a lot of pepper very quickly. It’s perfect for any recipe — such as
... [read more]Finely chopped shallots are a key ingredient of many French sauces, and achieving a delicate dice shouldn’t be daunting or time consuming. With a few simple techniques you can be dicing like a pro — just remember to use a
... [read more]I often say “food is pleasure, live to eat don’t just eat to live” and this August inviting mates around for a meal can help kids with cancer live a better life. Dine at Mine is a yearly event to
... [read more]The French love their red wine but the Aussies do too. Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare
... [read more]I’m excited to have a feature article in the August issue of SBS Feast Magazine, and to have a chance to share a bit about the dream behind my new restaurant, Le Grand Cirque. Le Grand Cirque, in Melbourne’s South
... [read more]A few months ago I posted a sneak peek over on Facebook of a new project I was working on… today I’m excited to start sharing it with you! I’ve recently shot a series of some of my favourite classic
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