Translated as "trout in crust", this French recipe for truite en croute, mousse de St Jacques et pistache, stuffs the fish with a rich scallop mousse,...
This adults-only dessert was inspired by a visit to a distillery during my travels in the Kimberley. Steeped in rum syrup, these are brilliant with creme anglais,...
Served with our favourite side: the diplomat cream, which is a luscious mixture of creme patisserie folded through the softly whipped cream. The Chefs' Line
A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent...
The stakes have never been higher for Matthew Evans, as he sets about building an authentic farm-to-table restaurant in the top paddock of his Southern Tasmanian farm....
