Brenty – as his fellow contestants called him – won the hearts of millions around the globe when he won Season 6 of MasterChef Australia and became a firm favourite, thanks to his unassuming and down-to-earth approach. Brent Owens’ book, Dig In!, reflects his personal philosophy of cooking – “to build your own take on something traditional.” Owens admits that he didn’t really take to cooking until he was in his late teens: “You really don’t know what your passion is when you are 18 or 19. I didn’t realise food was my passion until I started watching food shows,”…
Adriano Zumbo, now Australia’s most-celebrated pastry and dessert chef, is known for his croquembouche tower, V8 cake and fairy-tale house on MasterChef Australia. He opened his first shop…
“Chickpeas and chocolate, anyone? Apparently it’s a winning flavour combo and, provided you coat your crunchy oven-baked chickpeas in dark chocolate, it makes for a healthy snack, to…
“After 12 years fine-dining experience from all over the world, Head Chef Douglas McMaster returned to the UK hoping to completely change the way restaurants source, cook and sell their food. His philosophy is quiet simple: only locally grown and seasonal food is served, and nothing is thrown away! Douglas’s restaurant – Silo – minimises up to 95 per cent of the usual waste produced by traditional restaurants. The concept is so powerful that he hopes it will have an effect on the whole restaurant industry.” By Samantha Lewis, F&HE Art Director Find out more.
“Geometric lighting fixtures not only look like art when the lights are off, but cast beautiful shadow patterns around the room when turned on. I generally like plain,…
Q: What is Bulletproof Coffee (BPC)? A: “It is basically coffee blended with a bit of butter and coconut oil. It sounds very odd, but it is very delicious and becomes a creamy drink when the ingredients emulsify – apparently its amazing for energy in the mornings.” Q: So what’s your experience with BPC? A: “I’ve only seen it on overseas blogs and sites (haven’t tried it yet), but it’s the new big thing in SA, seeing as everyone is .doing high-fat/low-carb (which we all know to be banting).” Q: Do you think you’ll try it soon? A: “Yes, I…
Print Recipe Sesame-seared tuna with rosé peri-peri salsa Serves: 6 Cooking Time: 30 mins Ingredients Dressing juice of 1 lemon 50ml Portuguese rosé wine (Casal Garcia/Mateus) 2 red chillies, finely chopped cut into cubes handful fresh kale, shredded small handful fresh baby salad leaves Instructions 1 For the dressing, mix together the lemon juice, rosé,
Print Recipe Piquanté pepper-stuffed sardines Serves: 6 Cooking Time: 15 mins Ingredients 6 whole fresh or frozen sardines, defrosted, scaled and cleaned 80g piquanté peppers, chopped 250g cream cheese 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste chilli oil, to serve toasted Portuguese rolls, sliced and toasted, to serve Instructions
Print Recipe Spicy pan-grilled calamari tubes with quince aïoli Serves: 6 Cooking Time: 50 minutes Ingredients Calamari 2 red chillies, chopped 2 garlic cloves, peeled and crushed 60ml (¼ cup) olive oil zest of 1 lemon juice of ½ lemon sea salt and freshly ground black pepper, to taste 100g calamari tubes olive oil, to
Print Recipe Grilled oysters with chorizo butter Serves: 6 Cooking Time: 20 mins Ingredients 100g butter 1 red onion, finely chopped 2 garlic cloves, peeled and chopped 180g chorizo, finely chopped 12 fresh oysters, cleaned and on half a shell 2 lemons, cut into wedges, to serve Instructions 1 Preheat the grill. Melt half the
Print Recipe Drunken prawns with port and vinho verde Serves: 6 Cooking Time: 30 minutes + 2 hours, to marinate Ingredients 1 large onion, chopped 20ml (4 tsp) olive oil 2 garlic cloves, peeled and crushed 1 stick celery, finely chopped 1 medium carrot, grated 180ml port 20ml (4 tsp) vinho verde (white wine) 700g