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Dave Pynt: the chef & the restaurateur

How did you become a chef? I became a chef because I like eating, it’s as simple as that.  I sort of fell into cooking as university didn’t appeal and I wasn’t sure what I wanted to do. But I really enjoyed being in the kitchen so it all started with making pizza in a […]

Recipe: BBQ Asparagus, bone marrow, marmalade, eggs & macadamia

Simon Tarlington @ Highline Restaurant This recipe utilises farm produce and some of Australia’s most unique produce. One of my favourite times of the year is when the very short season of Victorian asparagus starts and we only keep it on the menu while it is at its peak. The recipe also uses citrus from […]

Recipe: Wallis Lake Bonito in warm pickle of tarragon and garlic

A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for […]