Food Art

Ice Carving

Master ice sculptor and chef Jeff Tarrant shows us his take on the ancient art of ice carving.

Featured Food Art

Egg Nets

Chef Martin Boetz creates a sweet and spicy combination of pork and prawn, wrapped in a delicate egg net. Highly-accl... More

Kim Chi

Here’s all you ever wanted to know about this spicy Korean cabbage pickle, made by Mrs Kim of the Pal Do Kimchi... More

Croquembouche

Croquembouche literally means "crunch in your mouth" but we know it best as an extravagant tower of pastry,... More

Scallop Pies

Nowhere else in Australia, perhaps, are scallops so plentiful that you’ll find pies full to bursting with them.... More

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Flavour tip

Piercing the chicken or meat with a fork before marinating will help meats to absorb the flavours.

Glossary

Green Mango

Any unripe mango, used mainly raw - in salads and side dishes. It has a more tart taste than ripe mangoes.

If you’re looking for a match made in heaven try partnering a dozen fresh, sea-flavoured oysters with the malty, chocolatey mouth of a James Squire Porter. Mmmm. You’ll fall in love alright!