month : 11/2011 16 results

Catalan Potato Bomba with Chorizo

Frank Camorra from MoVida shows us how to make this amazing Catalan Potato Bombas, a tapas dish featuring lovely fluffy potato and the spicy fire of chorizo

Roast Beef & Tapenade Baguette

Here is a recipe from Michelle from Byron Bay - Easy roast beef & tapenade on baguette. Hi guys, These are so simple to make and get gobbled up in a flash! I serve them as a starter on a platter many times a year, and they are a winner. It's a bit of a cheat's dish, as I buy everything from ...

Restaurant Review – Sapore, St Kilda

Sapore is one of those quiet achiever restaurants. Hatted by the Good Food Guide for three years running, its position at the beach end of Fitzroy Street in vibrant St. Kilda makes it an attractive option when you want an excellent lunch or dinner with a view. We had the pleasure of trying some ...

Meet Colin Fassnidge

Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen the Four in Hand hold

The Four In Hand

During our recent masterclass shoot in Sydney, we were lucky enough to dine at the Four In Hand in Paddington. From the outset it was going to be a great night - apparently they have GHD hair straighteners in the bathroom, so my wife was sold before we even sat down to eat! When we did ...

Ginger Chicken with Carrot Jus & Leeks

Colin Fassnidge shows us how to whip up this amazing chicken dish that features on the menu Four in Hand. Amazingly simple and so tasty!

How To Make Chicken Stock

Colin Fassnidge from the Four In Hand shows us how to make a great chicken stock. Sounds simple, but there are some things that make it a great stock as opposed to an ordinary one.

Delicious Crab Cakes

Ingredients Serves: 6 400g crab meat 125g light mayonnaise 2 spring onions, minced small handful diced fresh coriander 1 tablespoon lime juice 2 teaspoons minced fresh root ginger a good dash of Tabasco salt and black pepper, to taste 2 eggs 90g panco breadcrumbs (from ...

Meet Soren Lascelles from Assiette

An avid chef from an early age in the hinterland of Byron Bay, Soren has carefully charted his career which took him from the Lismore Art Gallery bistro at the age of 17 to restaurants in Brisbane. Soren’s career in professional kitchens began with an apprenticeship at Banc under Liam Tomlin, ...

Soren Shows Us How To Make Perfect Polenta

Claggy polenta be gone! Soren Lascelles from Assiette shows us how to make the perfect polenta