December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    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.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    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.
    Read more…

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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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

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    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.
    Read more…

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

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    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

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble 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.
    Read more…

  • 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

    05 February, 2014 Guide to styling handmade edible gifts

    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.
    Read more…

January, 2014

December, 2013

November, 2013

Paul Wilson takes his new place to market

Casey Warrener
25 July, 2017

Cooked author Paul Wilson adds a multi-purpose space at the Prahran Market in Melbourne, Victoria, to his restaurant portfolio.

Paul Wilson’s long-awaited Wilson & Market has arrived, joining a portfolio that includes Lady Carolina and the Newmarket Hotel. The eponymous spot is situated in the Prahran Market and showcases the top Victorian produce available from its vendors. It’s a step away from the Latin American vibes of Paul’s other ventures, instead serving up a mixed-influence menu that combines a little from his British background, European and Mediterranean flavours, plus a strong focus on seafood and roast meats – making good use of a wood burner and rotisserie grill in the kitchen.

The 250-seat space has multiple parts and purposes. There’s the cafe that spills out into the market courtyard, and the tuck shop for coffees and takeaway treats. There’s a glass-walled terrace that will open for drinks in warm weather, and the luxe bar offering a selection of top-shelf spirits (with vodka and gin the stars), creative cocktails, craft beers and world-class wines. There's even a bottle shop, so you can carry on drinking that Chablis you were poured at home. And then there’s the brasserie, where sleek black banquettes invite you to settle in. Paul oversees the whole space, while executive chef Dave Marshall [ex-Botanical and French Saloon] mans the pans.

Our meal at Wilson & Market brasserie begins with dense, chewy sourdough served with seaweed butter, followed by a tiered stand stacked with freshly shucked oysters and spicy, celeriac-spiked horseradish mignonette.

To start the larger courses, we receive a piece of Petuna ocean trout that cuts like soft butter, with tanginess to its flavour that’s thanks to smoking over orange wood. The devilled egg to one side adds a decidedly retro touch, but it works. Next up is whiting carpaccio in earthy extra virgin olive oil dotted with native capers, thinly sliced fennel and a puree of aji amarillo [a yellow chilli native to Peru] that speaks to Paul's South American expertise. 

The names of farms and producers have pride of place on the menu, taking the old adage ‘know where your food comes from’ to new heights.

Moving on to the heavy hitters, a herby crepe topped with soft shell crab slides onto the table, which our waiter covers with rich, rouille sauce. Compared to the freshness of the preceding dishes, this course seems out of place in the line-up, but it’s actually preparing us for what’s next: a wood-roasted Sommerlad chicken accompanied by creamy cauliflower millet and fat wedges of pumpkin.

Although it’s a stretch, we find room for dessert. The ‘cheddar ice cream’ side to the Bramley apple pie is particularly intriguing. It comes out in individual pans, dusted with icing sugar and topped with glossy rings of apple. No pie is complete without a drizzle of sauce and this one comes with options, including a pitcher of crème anglaise and another filled with piquant muscatel syrup. As for the ice cream, I’m a fan of its sharp, savoury flavour against the sweetness of the pie. 

For dining away from the crowds on Chapel Street, go to market. There's something here for all comers, whether you're after a quick coffee on your way to grab groceries, a virtuous brunch, a long lunch that turns into drinks, a place to start your night with oysters and gin, or a decadent dinner. 

Can't make it to Wilson & Market? Why not try some of Paul Wilson's recipes at home?

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