John McFadden very kindly shared with us one of his winning recipes – it’s a favourite of his, and I’m sure will be one of yours. Seared lamb, roast heirloom carrots, spiced carrot puree, dukkah, hazelnuts & salted yoghurt 1kg x carrots 150g x butter 15ea x heirloom carrots ¼ bch x thyme 400g x…
Meanwhile, the Sizzle will always be a foodie’s guide to Tasmania and beyond, with previous restaurant reviews and hospitality secrets plus now?
Interviews with top chefs in Australia and around the world, and business people with stories and wisdom to share.
We bring the gold to you, and soon, an exciting new product will launch that revolutionises the small or big business, dining and restaurant experience.
WATCH THIS SPACE…
“I often get asked how I got into the world of food service, my good friend Christine Matheson-Green tells the story beautifully.
Thank you for taking the time to narrate my story.” Samuel Burke, Business Manager Foodservice / Corporate Chef Global Marketing at Meat and Livestock Australia