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recipe: Petuna ocean trout, creme fraiche, brassica & garam masala by Mal Meiers

Cooking time: 2.5 hours (spice mix can be made 4 weeks in advance) Skills needed: intermediate Serves: 4 Ocean trout brine 400g salt 200g sugar 4L water 3bay leaf 1 tsp juniper berries Method Dissolve salt, sugar with bay leaf and juniper berries in 1L of the water. Add to remaining water and refrigerate til […]

inspiration series… peter sullivan

by Dominic Rolfe What does the word hospitality mean to you and how has it changed since you started? Hospitality means generosity of spirit and connection. I think the industry has changed with social media and all the online influences but the essence remains the same – put the customer first and try to connect […]

Castagna wines

By Lilana Goonesena Former film director Julian Castagna and his son, Adam, have turned the spotlight onto making exceptional, natural wines. “I make wine because I love wine,” says Julian simply. “At the beginning, I kidded myself that I made the wine; I think the land makes the wine. “In the 1920’s, Rudolf Steiner [founder […]