Recipes
Create Peter Gilmore's garden peas with cultured butter, sea salt and crisp pea blossoms
Food & Drink

Create Peter Gilmore’s garden peas with cultured butter, sea salt and crisp pea blossoms

Turning the first page of award-winning chef Peter Gilmore’s new cookbook Organum is an exhilarating experience only comparable to sitting down at the maestro’s famed Sydney restaurant, Quay. In this gorgeous new tome of culinary treasures, Peter harnesses a love of working with nature and sourcing ingredients from his experimental edible garden to create a fine collection of 40 recipes, which aim to use as many components of each plant as possible. In this recipe, garden peas mingle with pea blossoms, white bean blossoms and carrot blossom florets to create an edible work of art. more


Recipes
Tip your hat to Mexico with Day of the Dead Bread
Food & Drink

Tip your hat to Mexico with Day of the Dead Bread

As families across Mexico remember and honour lost loved ones for Day of the Dead this weekend, we’ll be paying our respects by crafting this traditional Mexican sweet bread by hand. Typically baked in the weeks leading up to the Mexican holiday and consumed over the first weekend of November, the glazed treat is the perfect way to spend a slow Sunday. We’ve sourced this recipe from Mexican food writer Margarita Carrillo Arronte’s exquisite new tome, Mexico: The Cookbook, which packs a wealth of traditional recipes inside a vibrant pink cover. Roll up your sleeves this weekend and get kneading. more

Markets
Hop along to Bunny Chow Down
Food & Drink

Hop along to Bunny Chow Down

One of the most unique forms of street food available in Brisbane is being served up to market crowds every week. Bunny Chow could be the next big thing, and you can try it at the Rocklea Markets this weekend. more

Recipes
Craft mixed mushroom and pistachio tartlets
Food & Drink

Craft mixed mushroom and pistachio tartlets

For those who don’t believe it’s a meal without meat, Suzy Spoon wants a quiet word. As the woman behind Australia’s only vegetarian butcher, the Sydney foodie has been filling bellies surprisingly well with vegetarian and vegan dishes for more than two decades. Now, she shares her collection of no-fuss recipes in her new cookbook, Suzy Spoon’s Vegetarian Kitchen. Layering enoki and oyster mushrooms, these delicious tartlets can be served either hot or cold and are perfect for entertaining or between-meal snacking. more