autumn 2025
this edition
featured
Churrasco with chimichurri and farofa
Anthony Bourdain believed that good food is very often, most often, simple food. If we are to align with this opinion, then possibly no dish gives us more from less than churrasco.
Naturalaz smoky beef short ribs, broken gremolata, pumpkin silk and pangrattato
This deconstructed version of succulent, slow-cooked, wine-braised beef ribs is infinitely simpler, especially when using Naturalaz Smoky Beef Short Ribs.
Popping up everywhere
Half a lifetime ago, during a warm summer down the west coast of Victoria, a mate and I set up a restaurant. It
Peter Kuruvita’s fish cutlets
Peter’s version of these delicious and flavour-packed morsels filled with fish and potato inside a crispy shell.
Sri Lanka: A chef’s tour
A nation of diverse cultures, landscapes and cuisines, we asked Sri Lankan-born chef Peter Kuruvita for a chef’s tour of this tropical paradise.
Fennel laced porchetta
Our take on this classic is a rolled pork belly, laced with roasted fennel seeds, herbs and garlic.
Herby grilled octopus
Here we pay homage to a classic Greek chargrilled octopus, replacing fresh herbs with a lively herby oil and grounding with the earthy flavours of a walnut and bread pâté.
Cut the cost of business
Everyone is feeling the pinch at present. The cost of living crisis is biting hard into Australians’ wallets.
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