December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

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  • Cooking the classics

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  • IGNI: The first year

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May, 2018

February, 2018

  • How a chef cooks for those he loves

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    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

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    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

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  • Halfway Home

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  • Bubbles or nothing

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  • The anatomy of the perfect burger

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    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

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    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

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  • In season | Eggplant

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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

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    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
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January, 2014

December, 2013

November, 2013

MFWF highlights: pulling off a Scott Pickett dish

By
Casey Warrener
Added
10 February, 2016

To give you a taste of what's in store at this year's Melbourne Food & Wine Festival, Scott Pickett shares his twist on a classic French dish.

Of ESP, Estelle Bistro and Saint Crispin fame, Scott Pickett is one of Melbourne’s great hospitality moguls, with a gift for turning pristine produce into delicious, unfussy dishes served in slick, seamlessly serviced environments. Basically, Scott Pickett does dining perfection. At this year’s festival he’ll be heading up a Hands On MasterClass that will show you how to pull off a Scott Pickett-style menu at home, guaranteed to leave your mates thoroughly impressed. If you're not lucky enough to score a ticket to one of Scott's sought-after events, we'd suggest booking a table at one of his restaurants, pronto

To give you a taste of what’s in store, Scott has shared his take on French classic, duck à l’orange. The twist? Scott’s roast bird incorporates Asian herbs, spices and sides, adding a whack of flavour to this already succulent dish.

For more must-do events at the Melbourne Food and Wine Festival, on from March 4 to 13, visit melbournefoodandwine.com.au.

Scott Pickett's Roast Duck, Coriander & Orange

Ingredients
• 1 whole duck

Glaze
• 3 oranges
• 50 g coriander seed
• 200 ml honey

Garnish
• 2 bunches bok choy
• 2 chinese sausage
• 2 king brown mushrooms
• 8 shitake mushrooms
• 8 baby kipfler potatoes
• 4 pearl onions
• peanut or sunflower oil
• coriander leaves

Method

For the glaze
• Peel the oranges and finely julienne the zest. Blanch and refresh six times.
• Crush the coriander seed.
• Mix orange zest, juice and coriander with the honey, and cook gently until it forms a sticky glaze.
• Keep aside to brush on to the duck.
• Any garnish not used could be used another time.

To prepare the duck crown
• Wash well after trimming, and brine in a 10 per cent salt solution for 20 minutes.
• Remove, rinse again, and leave to dry overnight uncovered, in the refrigerator.

To roast
• Seal the skin on the breasts evenly in a non-stick pan, and then place the duck in a warm oven (120-140C) for about 15 minutes, or until the bird is pink. Remove and brush with the honey glaze.

For the garnish
• Prepare all the vegetables. Wash and cook the kipflers until just soft.
• Slice the pearl onions in half and roast until just cooked.
• Slice the mushrooms into different shapes.
• Wash and halve the bok choy, blanch for two minutes and drain.
• Slice the chinese sausage on a slight angle.
• To finish, sauté mushrooms in a large pan with a little oil, add onions and potatoes, then add bok choy and chinese sausage. Season to taste and finish with chopped coriander.

To serve
• Place the roasted glazed duck on a platter, arrange garnish nicely around the bird. Carve the duck, and enjoy!

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