Brazilian food Purple bean feijoada

Around the world: Brazilian

We all know Brazilians know how to party. Take the Carnival of Brazil as a prime example; it’s an exuberant, colourful affair. At the heart of such extravagant parties for any Brazilian is the food.  Much like their parties, Brazilian cuisine is heavily influenced by an eclectic mix of Portuguese, African, and native Indian food. Although like any other country the food varies region by … Continue reading Around the world: Brazilian

Eddie Pektuzun, Real Turkish Delight owner.

Ediz Pektuzun stirs up memories of Turkey at Real Turkish Delight

There are only a handful of Turkish delight brands out there; the most recognisable to many Australian households is packaged up in a white box labelled ‘Turkish Delight’, and bordered with a red and golden Turkish motif. The Pektuzun family have been the ones behind the business since they started, Real Turkish Delight or RT Delight, in 1974 producing these boxes of lokum, Turkish delight, … Continue reading Ediz Pektuzun stirs up memories of Turkey at Real Turkish Delight

Polenta is made from grounded cornmeal.

In the pantry: Polenta

Polenta has been around since the Roman times but was previously made using various starchy ingredients such as spelt and chickpeas; these days polenta is made from cornmeal. When made right, the canary yellow cornmeal can either be boiled until it’s soft and creamy, or left to set as a solid cake before being baked, grilled, or fried until golden and crisp. To many, polenta … Continue reading In the pantry: Polenta

Anna Polyviou is a pastry chef in Sydney.

At the table with: Anna Polyviou

Executive pastry chef of Sydney’s Shangri-La Anna Polyviou has been pushing the boundaries with her highly-talked about dessert degustations, and recently winning the All Covers best high-tea in Sydney. Most recently, she also made an appearance on MasterChef where she presented her take on a carrot cake. Over the years, Polyviou has also worked in kitchens including The Bather’s Pavilion and in London’s The Claridges … Continue reading At the table with: Anna Polyviou

Ocean trout sashimi recipe

Recipe: Sashimi of ocean trout with ponzu

est. Restaurant executive head chef Peter Doyle shares an ocean trout sashimi recipe that will make you rethink how to appreciate a piece of good and fresh fish. Serves 8 600 g ocean trout fillet, cleaned, sliced 2 pink grapefruit, peeled, segmented 20 g wasabi root, scraped 1 red chilli, seeded, finely diced ½ telegraph cucumber, peeled, batons 2 tablespoons ocean trout roe 1 tablespoon … Continue reading Recipe: Sashimi of ocean trout with ponzu