Matt Moran’s Paddo Inn Bar & Grill has whipped Sydney’s iconic Paddington Inn into shape. The celebrated celebrity chef has always been reliable when it comes to a good ol’ fashioned pub refurb, so his re-focus from the venue’s up-scale pub grub to a more casual grill has unsurprisingly been a hit with the locals. One of the most tempting snacks on the new menu is Moran’s creamy Ham & Gruyere Potato Gems, and we’ve gotten a hold of the recipe for you guys so you can try your hand at turning them from a Paddo Inn classic to a [your name here] classic.... Read More | Share it now!
Twisting the top on one of Grant Burge’s award-winning dessert wines is exciting enough, but it’s always ideal to have some food to match it with as well. As we learned at their recent event at Sydney’s Acre Eatery, thrown in collaboration with Secret Foodies, wine and food matching is no longer a niche interest. With public interest growing in food pairing, it’s only right that we bring you one the recipe for this Apple Tart Tartin, best paired with a Grant Burge 10 Year Old Tawny. ... Read More | Share it now!
By day, fast-casual chain Saké Jr is a health-focused Japanese inspired smorgasbord of fresh DIY Japanese bowls and sides. With an injection to their menu from renowned chef Neil Perry, the increasingly popular chain has introduced a “Jr By Night” menu that pushes into a different kind of vibe, with a special night-only offering including tasty choices such as Japanese Fried Chicken. We’re constantly fawning over juicy iterations of the popular fried food so we through it best to sourced Sake Jr’s exact recipe and bring it to our readers. Your house parties will never be the same.... Read More | Share it now!
Keep walking through the luxurious lobby at Pier One Sydney Harbour and you’ll hit the wharf, the permanent location for casual food slinger The Kerrigan, a protein focused food shack that’s dishing up some worthy competition to the burger lords of Sydney. Next to smoked beef brisket and Korean fried chicken wings sits a beautiful looking signature burger that we just happen to have the recipe for. For all you home-burg aficionados, give this one a spin and see if you can recreate this beauty from the ground-up.... Read More | Share it now!
Since opening last year, Darlinghurst restaurant Brick Lane has proven to be a growing force for Sydney’s casual dining scene. Standing on the increasingly busy Stanley Street, the experimental Indian kitchen run by Head Chef Joey Ingram has gained a large local following with interesting twists on the cuisine alongside fresh-focused classics inspired by other countries, like this beauty we’ve sourced a recipe for. The Scallop and Kingfish Ceviche is one of the restaurant’s most popular dishes and they’ve kindly provided us with the full recipe. ... Read More | Share it now!
Beer should be used in all food. Well, most. Take for example Tsingtao’s heat-packed turkey chilli dish which is heavily influenced by Mexican classics but with a distinctly Asian twist. The famed Chinese beer company have kindly supplied us with this recipe from their archives, and giving as the country’s weather is pretty damn unpredictable right now, we know you’ll need to have this one tucked away for a rainy day. ... Read More | Share it now!
Stacks and stacks of cookbooks are released into the world each year, but there are always those select through that break through to ‘must own’ status. Made With Love is truly one of those cookbooks, simply because it brings together some of the most acclaimed and renowned chefs in the world to each share recipes they themselves cook for the people they love the most.... Read More | Share it now!
Video game juggernaut Bethesda are doing something a bit different to promote the release of The Elder Scrolls V: Skyrim Special Edition, an augmented version of their 2011 cultural phenomenon of an action RPG, which to this day remains one of the biggest games of the decade – nay century. For Sydney, Australia the publishers have tapped the almighty Bourke Street Bakery to bring one of the best known, and edible, Elder Scrolls items to life: the humble Sweet Rolls.... Read More | Share it now!
With Oktoberfest celebrations not letting up anytime soon at either Munich Brauhaus or the many Bavarian Bier Cafes that dot Australia’s east coast it’s kind of called for that we tap into the German powerhouses for a traditional recipe, right? Around 2.5 tonnes of pork belly will be roasted and served with traditional crackling skin across these venues during the six weeks of their Oktoberfest celebrations, which run up to Sunday 30th October. So it makes sense that we grab their recipe for Knuspriger Schweinebauch, or crispy pork belly. The only downside of cooking one of these bad boys at home is that you probably won’t get to wash it down with the suggested pairing of Paulaner Original Munich Lager – that’s reserved for actually heading along to one of these stalwart bier houses.... Read More | Share it now!