JAM Chef/Owner Matt Martin share’s one of his most popular recipes…
The Business Of Beef
Casey and Sara Anning are two sisters who believe in convenience without compromising the quality of a good, home cooked meal. To them, there should be less time allocated to preparing the food and more time spent enjoying it with family and friends. So they turned this philosophy into a business.
RECIPE: polenta of millet and amaranth with pumpkin, sage and garlic
Wholefood from the ground up distills Jude Blereau’s wealth of knowledge into one incredible guide. In addition to more than 120 nourishing recipes there is clear information about what constitutes ‘good’ food, where to source it and how to use it to its best effect.
RECIPE: green lentils, caramelised pear and pedro ximénez salad
Wholefood from the ground up distills Jude Blereau’s wealth of knowledge into one incredible guide. In addition to more than 120 nourishing recipes there is clear information about what constitutes ‘good’ food, where to source it and how to use it to its best effect.
INTERVIEW: Just Add Spice
Australia’s only pepper farm, L and L Pepperfarms in Silkwood (just south of Innisfail), is so popular they’ve just about run out of pepper till November…
RECIPE: Botswana Rib-Eye of Beef
A meat thermometre is a reassuring piece of kitchen equipment, especially when you are cooking larger cuts of meat…
RECIPE: Green Olive, Brioche & Pecorino Crusted Lamb Rack
Michels Executive Chef Craig Smith share’s one of his most popular recipes…
RECIPE: Feijoada Completa
This is probably one of the most popular and traditional Brazilian dishes. It is traditionally served every Wednesday and Saturday lunchtime and has been on the menu since the 1850’s…