When it comes to cooking seafood, it’s no exaggeration to call John McFadden an expert. Over a 30-year career as an executive chef, he’s led kitchen brigades around the world, managed multi-venue operations and mentored countless chefs – leaving a genuine legacy on the industry.
A comforting bowl of vibrant Laksa curry—perfect for chilly days—made easy with a rich, ready-to-use curry paste. We’ve added prawns, broccoli, and bok choy, but the beauty of this dish lies in its flexibility to suit your favorite proteins and veggies.
A literal slice of Italy in every bite! The flavourful baked meatballs and tomato sauce contrast perfectly with the smooth ricotta and crunchy sourdough. Not only is it quick to make, but it ticks all the food group boxes like a pro
The National Indigenous Culinary Institute builds cultural connection through cooking by training and mentoring Aboriginal and Torres Strait Islander chefs. With industry support, real job pathways and lifelong mentorship, NICI creates chefs who lead and inspire.
Charcoal chicken shops are icons of Australian cuisine – serving golden, juicy chooks with a side of nostalgia, comfort and community spirit.
Seafood expert Brett Patience reveals why Cloudy Bay Clams are a standout – wild, sustainable, and packed with flavour, texture and visual appeal.
Often overlooked, corned beef silverside is making a comeback in restaurants across the country. Tom Cooper explains why this humble cut is winning over chefs with its flavour, value and timeless Aussie appeal.
From speakeasies to silver screens, the martini has stood the test of time. Stirred, not shaken, Hamish Wooders of Nick and Nora’s unpacks what it takes to perfect this classic cocktail
Cloudy Bay Clams are perfect for making New England clam chowder. Their plump flesh is filled with the ozone freshness of the Southern Ocean. And their clean, whiting-like flavour adds an umami richness that carries every mouthful to the back of the palate.
Globally, corned beef usually refers to salt-cured brisket. But here in Australia, we’re talking about beef silverside, brined and tender. Whether you choose to serve it hot with potatoes, cabbage and mustard sauce, give it a modern twist, or go full throwback, it’s a dish that starts conversations and ends in clean plates.
