Dec 23, 2019
Angie Prendergast-Sceats once was an olive oil judge, where she had to watch out for vintages that tasted like "rancid feet" and "baby vomit" (such references really did appear on the flavour chart that's deployed in these contests).
But for the last three years, she's been the culinary director and head chef of Two...
Nov 29, 2019
“I was the guy who had the cream gun explode, trying to top the iced coffee.” Monty Koludrovic's early days in hospitality were "pretty calamitous", but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible accuracy),...
Sep 14, 2019
Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn crackers. In his hands, seafood can become Christmas ham, mortadella and caramel slice. He can even turn calamari sperm into something you'd want to eat (no really)! His creative, waste-free approach to using every fin and scale...
Aug 11, 2019
Jordan Toft has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the French Alps. In Sydney, he's known for his work at Bert's (which was nominated for New Restaurant of the Year in the last Gourmet Traveller restaurant awards), The Collaroy, Bar Topa and Coogee Pavilion. His next venture – a...
Aug 5, 2019
Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you’re not meant to serve. These are some of the fascinating (and deliberately provocative) things you’ll find in Eat The Problem, the 544-page book by American artist and curator Kirsha Kaechele. It’s part cookbook and art project, with an...