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They’re the insider tips from Jo Barrett, the award-winning chef behind the hottest new eatery on the Great Ocean Road, a hyper-local and diligently sustainable bar and restaurant in Lorne’s bowling club. Jo opened Little Picket in the bowlo clubrooms on August 20 with her partner David Osgood (a craft beer expert) and her best friend, chef Louise Daly. News
Mick Nunn loved being a chef. But in 20 years of cooking with some of Australia’s best restaurants, he most loved making terrines, pates, and sausages. So Mick turned his passion for smallgoods into an award-winning charcuterie business that makes 22 different types of Italian and French smallgoods. Today, Mick employs 10 people at his Ballarat smallgoods studio, supplying retail
“There’s wild food everywhere,” says Elijah, who at 30 has already built an impressive cooking career on foraging at NOMA Australia, Aria, Quay and Lume, along with four years managing a major restaurant group in China where he won multiple awards and accolades. “We go out as a team at least twice a week and forage all over Victoria. It’s
Written by Wendy Hargreaves Australia’s most celebrated chef has partnered with Melbourne chocolate house Koko Black to create 10 chocolatey renditions of his most celebrated dishes. And the restaurant’s iconic “Simple Dish of Potato Cooked in the Earth in Which it Was Grown” was the most challenging of the lot for Ben and Koko Black’s Master Chocolatier Remco Brigou –
“For a salty old dog like me, there’s always something new and clever to discover at Fine Food,” Adrian says. “Just when I think I’ve seen everything, there’s always a new piece of equipment or a new product. “I also enjoy having a look at the chef competitions at Fine Food. It’s so important for chefs to encourage up and
Self-taught sourdough baker Maaryasha Werdiger says her underground bakery’s runaway success comes down to two simple concepts – generosity and a big dose of nostalgia. “I was raised here in Melbourne in an Orthodox family, but I never set out to open a Jewish bakery,” says Maaryasha, a paediatric physiotherapist who became obsessed with perfecting sourdough while on maternity leave.
Every sweet and savoury treat on Lode’s short menu screams fine dining nous, from the perfectly flaky pastry and premium fillings to the fashionista pink shop fit-out in trendy Surry Hills. Lode (pronounced Lo-deh) is co-owned by Federico Zanellato and Lorenzo Librino, the chefs behind Pyrmont’s two-hatted Italian-Japanese fine diner LuMi. The bakery opened to huge queues in November and
The Melbourne born-and-bred chef spent his formative years cooking in the subterranean venue when it was called Ezard, a fine-dining institution closed without fanfare by chef Teague Ezard in the blur of 2020’s pandemic lockdowns. Now Brendan’s back in the iconic space under the Adelphi Hotel giving Melburnians a local take on Sydney’s most famous wood-fired diner, Nomad. With a
Callebaut NXT will be the key ingredient in Kirsten’s vegan chocolate tart (pictured), a multi-layered creation that’s 100 per cent dairy-free. With a chocolate shortbread casing and a layer of date cake, Kirsten’s tart is topped with a smooth chocolate mousse and aquafaba meringue dipped in marbled milk chocolate. “There’s a huge increase in demand for vegan and plant-based chocolate,”
“Nobody thinks of onions as a hero ingredient for dessert,” says Tonka’s award-winning head chef. “But when you think about it, a beautifully caramelised onion has loads of sweetness, so why not turn it into a dessert? “I’m really excited about this dish. Fine Food is all about innovation, and that’s exactly what we’re bringing to the table. “Just don’t
