Epic hot roll
There is nothing basic about this epic sandwich. It is a defiant showstopper, a symphony of tastiness and definitely not an eat-on-the-run situation.
Blog.
The big squeeze
The cost of living is a subject on everyone’s lips and it’s affecting the industry in different ways.
Winter bird cocktail
A play on the classic Mai Tai, a little more grown up and definitely more glamorous, this delicious winter cocktail brings a burst of joy to a cold winter’s night.
Shiraz with sommelier Luke Campbell
It’s versatile, fruit-driven and is no longer the one trick pony, the wine only wheeled out with steak.
Braised beef shin
This flavourful dish ticks all the boxes for a winning winter comfort dish.
Five minutes with Matt Fiebig
Matt blends his love of American barbecue with his fine dining kitchen skills to help put Albert Park’s Third Wave Café on the map.
Kale and smoked sausage stew
Grükohl und pinkelwurst or slow-braised kale and pork hails from Bremen in the northwest of Germany.
Dishing it up
The plate you put down in front of the customer says as much about your brand as the chandelier hanging from the ceiling to the way your menu is designed.
Vietnamese stuffed squid
Not your traditional winter classic but this lively dish of artfully stuffed baby squid will be a popular addition to any winter menu.