I still yearn for some of the specials the mammas cooked in the tiny kitchen of the Milano. My old Italian cook at Possums taught me how to make this sauce, and the order of method was non-negotiable for her. I hope you enjoy it too.
Huon Valley Meat Co., like the Astor Grill, takes us back to a better time. When the local butcher knew the names of the beasts and treated them with care.
Brioche is now almost ubiquitous, having forced its French way into our kitchens with its sweet, soft, spongy deliciousness.
Take a normal pasta class, throw in a big character, a handful of comedy, some sensational singing, and what have you got? Mamma Rosa’s MastaPasta Class.
Have you hesitated from cooking mussels at home? Don’t! They’re the easiest thing to cook on earth. Bronwyn at Bangor shows you how.
Louis decided he’d show me how to cook one of his favourite dishes. A southern Chinese version of the ubiquitous fried rice.
Welcome to the very tasty world of Honey Child! Aka Toni Burnett-Rand. Toni hails from the southern part of the USA and boy can she cook!
As part of our chef hacks series, the Sizzle brings you Simon Palmer, head chef at Philip Johnson’s famous and very acclaimed E’cco, in Brisbane.
Where did I get the idea for a salmon pie? Smack in the middle of Scotland, at Aviemore, snowed in, and whiling away the night with whiskey and fishermen.
Want to show off at a dinner party? This original beef in the crust recipe from my cooking school was a favourite with students.