Located in cosmopolitan Surry Hills, Bentley’s offers innovative "molecular-gastronomy" style dishes on their menu. We dined there with our student intern, Andres Castello, who wrote this review. The restaurant interior is simple, modern, and elegant. Brent Savage and sommelier Nick Hildebrandt make a great team; the food...
Thanksgiving is the most important family holiday celebrated in the United States – even more important than Christmas. Thanksgiving is the celebration of the roots of the nation, and is a time we all come together to give 'thanks' for what we have – family,...
Tea, Biscuits, Chocolate and lots of winter rain … Winter is the perfect time of year to indulge in a little comfort eating because surely we need those extra kgs to survive the long winter haul (that’s my story and I’m sticking to it!) Over...
This time of year is perfect for those wonderful full flavours of beef - cooked juicy & tender. So don your aprons and try one of the recipes from our Meat Me In The Kitchen cooking class. This one uses tri tip cut of wagyu...
When the cold weather starts to come in Sydney-land I get homesick for my Mum’s cooking! Giuseppina Maria Carmela Pisapia, or Josephine as she was known, was the most amazing Italian cook, who embraced food as I do. I am sure I absorbed this passion...
Paua are similar to abalone, but a fuller flavour and much firmer flesh that needs some tenderising. The iridescent shells are often used for jewellery. Well this is what I found out on my recent trip to Wellington, New Zealand. As a serious foodie I...