chicken

Andrew McConnell Most chefs I know don’t enjoy their own cooking. The hours spent on a dish, repeatedly tasting it, tend to dull the palate. Ironic injustice, not being allowed to enjoy the spoils. There is one exception, though: roast chicken.  The...

Andrew McConnell This recipe came from a cookbook of Georgian recipes that was given to me by one of my chefs. He’s not Eastern European, but he found it and thought it was a cool book. Flipping through, the photograph of this chicken struck me, but I was...

Annie Smithers Entertaining can be so much more enjoyable if all the work is done in the preparation stage, rather than when your guests are present and having fun and you are stuck in the kitchen. Or, worse, when they are all crowded around you, giving you a...

Annie Smithers Sometimes I feel we look for the new at the expense of the old. Nothing brings this into sharper focus than the Melbourne Cup carnival. A week-long extravaganza of the latest fashion, the newest hats, the most beautifully tailored suits, and a...

David Moyle I have lately spent a lot of my time in cafes pushing single viola flowers off poached eggs and choking on dried petals in my smoothies. The trend that started with nasturtium flowers has run deep into anything non-toxic. Flowers in food – or...

Annie Smithers It is no secret that a good roast chicken is one of my favourite things. I smear chickens in butter and roast them. I soak them in buckets of brine and then roast them. But in the depths of winter I love nothing more than to pot roast them....

Andrew McConnell The success of a salad is, of course, dependent on the selection of flavours and quality of the ingredients. But consideration of the various textures must be given equal importance. The ingredients’ individual flavours should complement and at...

Andrew McConnell The expression “What am I, chopped liver?” comes from the experience of being ignored, which is the lot of greying offal. But that does sell short the true attraction of this dish: rich, sweet and savoury all at once, and full of the iron and...

Andrew McConnell In the vegetable world, what we source and use in the restaurants changes season to season, sometimes with things we’ve never seen before. Often these are one-offs. Last year, for instance, we started to get celtuce from one of our growers....