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hop to it Paroo

written by Dominic Rolfe It began with a bag of bloody red meat thudding onto the Bayswater Brasserie’s kitchen bench back in 1995. Jared Ingersoll, the restaurant’s head chef had eaten kangaroo before – “it was a cracking meat,” he recalls – but he couldn’t figure out why most Australians seemed so squeamish about it. […]

Danielle Gjestland, following your passion

written by Dominic Rolfe A couple of years ago, Danielle Gjestland stood watching her father and husband argue about how the trench on their new farm should be dug. When they reached the point of refusing to talk to each other, the sinewy blonde hitched a trailer to the car, hired a trench-digger having never […]

Sarah Knights Spiced quince and hazelnut tart, orange posset and quince syrup

Quince. Often overlooked, under utilised and occasionally left out in the cold. Sarah Knights, one of our young chefs provided us with this recipe a while ago, and we think it’s a cracker for Autumn. Well executed with a wonderful marriage of flavours.   Serves 4   Ingredients: Poached Quince 3 quinces 500g caster sugar 500ml […]