Where to join Maggie Beer for a weekend of food and fun

Calling all fans of artisan food producer and cook Maggie Beer.

The kitchen veteran will host a weekend of gathering, cooking and feasting in the Barossa Valley later this month.

From May 22-24, guests at luxury The Louise retreat will share farmers market visits, cooking and hands-on food experiences with executive chef Sam Cooper and Beer in the region she calls home, while the Maggie Beer Foundation.

Maggie Beer’s Table for All will place her flavour-first philosophy at the centre of the experience, from a hosted welcome dinner at Appellation to a full day at the Maggie Beer Farm Shop and Eatery.

Guests will visit the Barossa Farmers Market, enjoy cooking demonstrations and shared lunches, and spend unhurried time in conversation with Beer, hearing stories from her early Pheasant Farm days to her current work as an advocate for better food in aged care.

‘We’re very proud to partner with Maggie Beer for the Table for All weekend, which brings together everything we love about the Barossa Valley: fabulous seasonal produce, generous hospitality and the simple joy of sitting around a table with like-minded fellow guests," says The Louise general manager Hannah McCormick.

"To be able to share this special weekend in the Barossa, and support our charity of choice, The Maggie Beer Foundation - helping fund vital work in improving food and dining in aged care through education and training - is incredibly meaningful for our team and our guests."

The experience can be extended with an optional cocktail masterclass at Barossa Gin Lab, created by Maggie’s daughter Elli Beer.

For more info check out thelouise.com.au.

Calling all fans of garlicky goodness

 

Garlic has been used for thousands of years as a seasoning, culinary ingredient, and traditional medicine.

It is celebrated at the South Gippsland Garlic Festival, which will be held for the second year at Korumburra Showgrounds on Saturday, February 28.

The success of the debut event last year will see twice as many growers in attendance, trucking in close 2 tonnes of the best fresh Australian garlic and garlic products.

Victorian growers in attendance will include Balmattum Garlic, Pure Garlic, Gerdavale Garlic and Franklin River Garlic, along with Garlic Kingdom from Countegany, New South Wales.

The event is billed as the most significant garlic event in Victoria and aims to showcase and educate visitors about the huge array of garlic varieties grown in Australia, how to cultivate it at home, and how to use it in the kitchen.

There will be line-up of chefs and cooks from Gippsland and Melbourne, showcasing their favourite garlic dishes in interactive cooking demonstrations..

The Kitchen will be hosted by Victorian author and food and drinks writer Richard Cornish.

The Festival Stage will keep the tunes pumping throughout the day, with local performers playing, while there will also be kid’s activities.

Tickets: Adults $15, children $5, family (2 adults 2 kids) $35, concession $10, children under 3 free. 

* In Tasmania, the Koonya Garlic Festival will be held on the same day. 

What next for superstar chef Peter Gilmore?

What is next for superstar chef Peter Gilmore/

A new venture in Sydney, perhaps, or a small eatery in Tasmania?

Quay Restaurant in Sydney, where Gilmore's cuisine has shone for 24 years, is to close in February. And Gilmore's consultancy gig at Bennelong finishes at the end of the financial year.

Gilmore already has a farm at Kettering, south of Hobart, where he grows fruit and vegetables, and is a regular at Peppermint Bay, so locals will have their fingers crossed.

Gilmore himself is giving nothing away, saying only: "I look forward to sharing my next chapter with you at some stage in the future."

No clues there.

Sydney-born Gilmore, 57, said on social media this morning that he was proud of his almost a quarter of a century in charge of the Fink family's Quay, one of Australia's finest fine diners.

"I have mixed emotions in announcing that Quay Restaurant will be closing its doors this February," he said.

"Over the past two decades there are many things I am proud of: the hundreds of young chefs and front of house professionals who have passed through our doors contributing their passion and professionalism to the Quay story.

"To have mentored and hopefully inspired, and to see so many go on to do great things. It has been the privilege of my career."

Under Gilmore Quay achieved an Australian record of 23 consecutive three Chefs Hats in the SMH Good Food Guide and spent five years in the World's 50 Best Restaurants list.

"It’s something that I will always be proud and grateful for," he said. "But more so to have worked so closely with the most incredible farmers, producers and artisans over all these years., to have been able to contribute to the quality and diversity of produce available in Australia through these relationships.

"And to all our guests over the years, I hope we have created memories and experiences that will stay in your hearts for many years to come. What a privilege it has been. At Quay I’ve been able to pursue my love of creativity and natures diversity and the exploration of texture and intensity of flavours in my cuisine."

Quay will operate as usual during the peak summer season and Gilmore will be consulting at Bennelong until the end of June.

Stay tuned.

UNESCO recognition for Italian cuisine

The food of Italy has been granted a cultural heritage listing by UNESCO.

Although dishes like pizza were already listed, UNESCO has now recognised the wider traditions of Italian cooking and the way they are practised and passed down.

The United Nations agency specialising in education, sciences, and culture described Italian cuisine as a “means of connecting with family and the community, whether at home, in schools, or through festivals, ceremonies and social gatherings”.

“For us Italians, cuisine is not just food or a collection of recipes. It is so much more: it is culture, tradition, work, wealth,” said Italian Prime Minister Giorgia Meloni, who had championed the bid. 

The decision also saw Egypt’s koshary (a combination of macaroni, rice and beans flavoured with tomatoes, onions and garlic) added to the list, alongside other food-related traditions already recognised globally, including washoku (culinary balance) in Japan, Malaysia’s breakfast culture and the French gastronomic meal.

So everyone gets a prize, basically.

Leading chef Michelangelo Mammoliti told La Repubblica newspaper that the news gave him “a great sense of pride”, both as an Italian and as a chef.

Mammoliti heads La Rei Natura in Piedmont, the only new three-star restaurant in the 2026 Michelin Guide for Italy. He added: “Italy is one of the nations where regional cuisine has a very big impact on culture and traditions.”

Italy’s food and wine sector hopes the recognition will further strengthen tourism, which already brings 80 million international visitors to the country each year.

Other new additions to the list included Iceland’s natural swimming pool culture, the practice of Cuban Son music and dance, and Albania’s art of playing, singing and making the lahuta, a musical instrument.

Image: Ivan Naunov, Scop.io 

eat! Berlin aiming to sparkle in spring

Berlin is one of the world's most vibrant cities - and a potential magnet for food and wine lovers early in the new year. 

The eat! berlin 2026 gourmet festival runs from February 19 to March 2, 2026 showcasing German and international cuisine.

The festival boasts a prominent international line-up including star Austrian chef Lukas Nagl, who will will be a guest at the "From the Other Shore" event at the Rutz Zollhaus, while leading Alsatian chef Lucas Ramstein will bring a culinary journey through France with "Le Tour de France" to the Brasserie Quarré at the Hotel Adlon Kempinski.

Among the two-Michelin-starred chefs are Tony Hohlfeld, who will create a special evening at Restaurant Horváth, and Daniel Schimkovitsch, a guest chef at POTS. 

The national line-up covers a broad stylistic spectrum - from classic produce-based cuisine to modern regionality and internationally inspired concepts.

Among the program highlights of 2026 is the premiere of "SpizzaPizza", which makes a promise of "from oven to hand in two minutes". 

Local star chef Tim Raue (top) will present his new gastronomic concept for the first time at eat! berlin and will showcase it on February 24 at his eponymous restaurant. 

There will be a completely Vegan cinema evening at the Astor Film Lounge, while a perennial audience favourite the Tagesspiegel Blind Date; where neither the chef nor the wine supplier is known.

With "SparklingB!", eat! berlin 2026 is expanding its portfolio for the first time to include a major, independent sparkling wine trade fair. 

See www.eat-berlin.de 

Growing interest in culinary adventures in Vietnam

Australians have a growing appetite for food experiences across Vietnam - from street eats to Michelin-starred eateries. 

BestPrice Travel is one of the companies leading the way with food tours designed for Australian travellers who are increasingly seeking immersive culinary experiences. 

Vietnam has emerged as a leading destination for food-focused adventures, the company says.

That coincides with Australian tourism to Vietnam continuing to surge, with a 35.4% increase in arrivals recorded in the 2024-2025 financial year alone. 

More than ever, Australian travellers are seeking authentic, hands-on culinary experiences that connect them to local cultures -through food, farming, and regional flavours.

In recent years, Vietnam has experienced a culinary renaissance. 

With nine restaurants awarded a Michelin star across Hanoi, Ho Chi Minh City, and Danang , the Asian country is increasingly gaining global recognition. 

This gastronomic boom has gone hand-in-hand with the rise in food tourism as travellers are increasingly seeking immersive experiences ranging from street food tours and regional tastings to hands-on cooking classes and market visits.

BestPrice Travel aims to set itself apart by offering culinary journeys that connect Australians directly with Vietnamese chefs, farmers, and coffee artisans. 

“It is no longer just pho and banh mi that travellers are indulging in - Vietnam’s evolving Michelin scene is highlighting new levels of culinary sophistication, all rooted in homegrown produce," says Khuc Tan Dung, founder and CEO of BestPrice Travel.

"Australians, much like Anthony Bourdain, who championed putting Vietnam on the global culinary map, can’t get enough of it and neither can Luke Nguyen, who understands the Australian appetite with over seven TV shows to date focused on Vietnamese cuisine. 

"And it It is not just the food scene; Vietnam’s vibrant coffee culture is also drawing attention. The country is home to over 640,000 coffee farms. 

Fuelling this culinary evolution is a new generation of young, creative Vietnamese chefs. 

BestPrice Travel says its "curated culinary journeys" go beyond sightseeing. Strong local networks allow them to design immersive food tours, incorporating sustainable tourism practices that support local chefs, producers, and communities.

The tours allow the chance to visit and dine in a 140-year-old preserved French colonial villa housing Spices Villa in Hanoi’s old quarter. 

“Australians are among the world’s most passionate travellers, especially when it comes to food,” says  Khuc Tan Dung. 

“We don’t’ just organise tours, we’re food story curators, taking guests through Vietnam’s culinary culture journey, from Hanoi street food tables to fine dining in Danang, ending with a simple family meal in the Mekong Delta, where guests have picked the produce themselves and cooked with the host.”

.
Tours can be tailored to the needs of individual travellers.

See www.bestpricetravel.com

The highs and lows of the camping experience

Camping is becoming increasingly popular with Australians, who see enjoying the great outdoors as an escape from the pressures of modern life.

My personal choice would be a massage and 24-hour room service, but new research commissioned by ArcMate reveals two in five (44%) Australians go camping to feel calmer and more balanced, while over a third (36%) use it to switch off from screens, notifications, and the constant demands of work and family life.

Over half of those surveyed (55%) camp to spend meaningful time with loved ones, and two thirds (65%) head outdoors simply to reconnect with nature.

In today’s fast-paced world, where long work hours, school runs, endless digital alerts, and jam-packed schedules leave little room for genuine connection - camping trips are seen as more than recreation; they’re regarded by some as a lifeline.

I tend to think more about the potential for cold, wet and windy weather, forgotten gear, or complicated tent setups and cooking without a modern oven.

Married couple Cassandra and Michael Kirkland, co-founders of ArcMate, believe camping is the ultimate mental reset for Aussie families.

“After weeks of school runs, screens, and to-do lists, our family feels lighter when we get out under the sky and around a campfire,” says Cassandra. “When we stop chasing signals and emails, conversations happen, and we all show up in a different, more present way.”

Yet despite the mental health and family benefits, camping isn’t as always smooth sailing. The new data also unveils that bad weather has put off over two thirds (38%) of Aussies from camping again, with over a quarter (28%) recalling being too cold to leave the tent, and over one in 10 (13%) reporting gear failure.

These friction points can make the difference between a restorative trip and a frustrating one.

“After countless family camping trips across Australia, there was just one thing that made the experience more stressful than it needed to be - the packing and unpacking of all our camping gear!" says Cassandra. 

"In our early camping days, a single snagged zip or a stove that wouldn’t light could steal our joy. Over time, we realised that the gear we use must be simplified so nothing steals the focus from family time.

“One night we got to camp late after sitting in traffic leaving the city for the peace of the countryside. It wasn’t until we’d finished setting up that we realised we’d left the gas bottle at home! We had our fire pit, but no cooking plate, so we had to improvise. Let’s just say our good cooking pans didn’t survive!

“When you’ve got so much gear to remember, it’s easy to forget something. We’ve designed our ArcMate gear with this in mind, taking the pressure off those moments. Having a 2-in-1 firepit and BBQ that’s safe, portable, and easy to use, means families can connect around the fire without the stress."

So keeping things simple can improve a camping experience. 

“Our goal is for the gear to fade into the background, so families aren’t wrestling with setups or spare parts. You should be able to arrive, spark a fire, cook a meal, and feel ready for stillness," says Michael.

“The ArcPit is not only easy to use but also convenient and practical to store. As the lightest portable fire pit on the market and one of the few that requires no assembly, the fire pit was born to make camping simpler and more enjoyable.” 

See https://arcmate.com.au/

The world according to DimSimLim

One of the key factors with any cookbook is: How many of these recipes do I want to make?

Paging through a preview copy of The Wolf of Wok Street, the answer was: Lots of them.

To be honest I have never heard of chef Vincent Lim, who goes by the catchy, but slightly weird, name of DimSimLim.

It turns out he is an internet star and no newcomer to the pan-handling business, having worked in his family's restaurants.

Lawson Chinese restaurant, the eatery he opened in the Blue Mountains in 2022, was a big success and he has since built another business, YumYum Seasoning, while being a social media star. He featured on MasterChef during a special on wok cooking.

“Cooking has always been a central part of my life, not just as a chef, but as a way to connect with my heritage and my family," Lim says.

"Growing up in my father’s restaurant, I was immersed in the kitchen, but it wasn’t just about preparing food. It was about crafting something special with each dish, a tradition that my father passed down to me with care.”



The Wolf of Wok Street features over 80 "restaurant-quality, authentic south-east Asian recipes that elevate wok cooking".

The book is well laid-out, and the recipes easy to follow.

From old school recipes like honey chicken to comforting soups such as each recipe aims to deliver restaurant-quality results.

The Wolf of Wok Street: Hardie Grant Books | September 30, 2025 | Hardback | 240pp | RRP $45.

Somewhere new to stay in the Hunter; and a new pasta experience

Want to get away from it all in the heart of the Hunter Valley vineyards? Meet the De Iuliis family's Steven Vineyard Cottage, which launched this week at Hunter Valley Stays.

Located in the heart of Pokolbin, its offering a special deal for guests who stay before October 31. Stay two nights and get a third night free.

All guests enjoy a complimentary twin pack of De luliis wine and Hunter Valley Olive Oil.

The cottage is custom designed to host up to eight guests with six accommodated in the cottage and two more in a self-contained studio tailored for two more friends or family.

The promise is for "luxurious bedding, beautiful bathrooms and designer artworks throughout". There is also a vintage leather sofa by the gas fireplace.

There is also a dedicated games room and a plunge pool.

See www.huntervalleystays.com.au/hunter-valley-accommodation/stevens-vineyard-cottage-pokolbin



If your timing is right you might also be able to check out the new Under the Hunter Valley Sun experience; a new collaboration between Audrey Wilkinson Wines and local cooking school Our Italian Table, which runs on the last Friday of each month.

This is a chance to learn the art of traditional pasta-making by hand - rolling, shaping, and crafting just as has been done for generations.

The immersive experience includes a hands-on pasta-making demonstration, followed by a relaxed, shared-style long table lunch with two handcrafted pasta dishes, fresh Italian salad, warm artisan rolls, and homemade biscotti to finish, all paired with Audrey Wilkinson wines.

Learn more: https://www.ultimatewineryexperiences.com.au/experiences/Under-the-hunter-valley-sun-pasta-exp-in-the-vines/

Mangan dishes up a pre-theatre dinner treat

Heading for the theatre, or maybe a concert, in downtown Sydney and looking for a decent meal?

Luke Mangan's Luke's Kitchen might be the answer. 

If you’re heading out to see a show Luke’s Kitchen boasts that it "offers one of the most seamless, delicious and great-value pre-theatre dining experiences in the CBD".

Located inside the heritage-listed Kimpton Margot Sydney, the restaurant starts dinner service from 5pm, giving diners plenty of time to enjoy their meal, and make it to their seat with time to spare.

Guests can choose from a quick one-course dinner for $35 per person, two courses for $55 per person, and three for $65 per person, each served with a glass of wine. 

Available Tuesday to Saturday, the menu features dishes like cured and seared hiramasa kingfish with nam jim and coconut yoghurt (above); roast chicken breast with pumpkin and coconut; and banana toffee pudding with ginger caramel and double crème.

“You don’t want to feel rushed before a show, but you also don’t want to be watching the clock," says chef Mangan.

"Our menu offers dishes that are light, flavour-packed and perfectly timed. You can enjoy two or three courses in under an hour and still feel like you’ve had a proper dining experience.” 

I haven't visited yet, so can't comment, but it is on my "to do" list. 

For info and bookings see www.kimptonmargotsydney.com/eat-and-drink/lukes-kitchen

A weekend of food, wine and fun overlooking the vines

One of McLaren Vale's leading wineries will host a weekend of gourmet discovery at the end of August. 

Chapel Hill will host a two-day, two-night residential cooking experience that aims to blend "gourmet indulgence with hands-on culinary discovery". 

Run by Fleurieu Food & Wine in collaboration with The Retreat at Chapel Hill, the weekend from August 29-31 will immerse guests in the food and wine culture of the Fleurieu Peninsula. 

Set among rolling vineyards with sweeping views, the event celebrates seasonal produce, top-notch  wines, and the joy of cooking together.

Jackie Mazzocato, founder of Fleurieu Food & Wine, will be the event leader as attendees craft mozzarella from scratch and hand-make pasta. 

The experience, as part of the Fleurieu Food Festival, will be elevated by appearances from Andrew Fielke, Australia’s leading authority on native ingredients, and Stephen Edwards, chef and red meat expert. 

The weekend includes two nights of luxe accommodation at The Retreat at Chapel Hill, a welcome dinner reception, continental breakfasts, and three shared meals with Chapel Hill wine pairings at every sitting. There will also be a wine master class at the Chapel Hill cellar door. 

The price starts at $950.00 per person with double occupancy. The event is limited to 10 couples only.

See https://fleurieufoodandwine.com.au/cooking-classes/

Your chance to join chef Rick Stein for a culinary experience

Rick Stein is a hugely popular chef and TV personality with a global following.

He'll be hosting a pair of coastal culinary events at Bannisters Hotels in Mollymook and Port Stephens this August.

The events will be hosted by Rick and his wife Sas Stein and aim to showcase his expertise and experience from decades of food journeys.

Guests will have the option of staying at boutique coastal luxury accommodation at Bannisters by the Sea or Bannisters Pavilion in Mollymook, or Bannisters Port Stephens as part of the events.

Rick Stein’s Unsung Heroes of Seafood, Bannisters Port Stephens will run on Wednesday and August 13-14.

Guests can experience a flavour-packed escape and taste the underrated stars of the sea. This two-day experience is promoted as being "perfect for curious food lovers and fans of exceptional seafood". Think, dinner, a masterclass, and even a DJ set from Stein himself.

Epicurean Chapters with Rick Stein, Bannisters Mollymook will be held on August 20-21

This will include Conversations with Rick Stein hosted by Richard Glover with a four-course dinner, and a special Q&A session with Stein about his latest travels at The Jackson Ranch by Bannisters in Bawley Point (transfers to and from the venue included).

Then comes India’s street food on the South Coast, where guests can enjoy an afternoon exploring street food from India, as Stein recounts stories from his adventures to one of his favourite destinations and will host a book signing.

Pricing: Starting from $2,949 twin-share, tickets include exclusive culinary event access as outlined per location, accommodation, breakfast, an exclusive gift and more.

Tickets and details:
Mollymook: https://www.bannisters.com.au/rick-stein-event-mollymook/
Port Stephens: https://www.bannisters.com.au/unsung-seafood-heroes/

Image: Lean Timms

Bong appetit! New guide to the best cannabis recipes

 

I had no idea that weed meals were such a big thing.

I might have sampled an occasional brownie in my youth, but I've clearly been missing out on haute cannabis cuisine. Now its a pot topic. 

Cannabis culinary expert Vanessa Lavorato - dubbed by the Los Angeles Times as “LA’s Martha Stewart of weed”- is about to release her debut book How to Eat Weed and Have a Good Time. 

It is being promoted as "a playful, practical, and seriously stylish guide to making edibles that are as enjoyable as they are elevated". 

The tome will hit shelves on May 14 in Australia, and promises to showcase cannabis-infused cooking, breaking down everything from proper dosing to recipes like her signature pot-infused olive oil cake.

Lavorato has spent over a decade leading the charge on demystifying cannabis through a culinary lens.

I'm assured she "offers a fresh, empowering voice in the wellness-meets-weed space".



How to Eat Weed and Have a Good Time is described as "equal parts cookbook, manifesto, and lifestyle guide" - designed to help readers incorporate cannabis into their lives with joy, mindfulness, and a sense of occasion.

So much better than taking a toke or two on the back veranda, or munching on CBD & THC Gummies - which, it must be said - do absolutely nothing for me.

Maybe I need some high-energy pot stickers.    

Moran launches his own range of gourmet stock

 

When you are a big-name chef you need to be careful which products you endorse. Each time you put your reputation on the line. 

Celebrated chef and restaurateur Matt Moran has this week launched a range of gourmet stock preparations to help home cooks create chef quality dishes at home.

There are three products in the My Perfect Stock range (chicken, beef and vegetable), which are now available in some independent supermarkets and at Woolworths, and in Coles stores from late April.

“While not everyone has the time, interest or know-how to make their own stock at home, we all know that a great stock can be the difference between a good dish and an exceptional one," Moran said.

"My Perfect Stock makes it so much easier to maximise depth of flavour and elevate home-cooked meals such as roasts, pastas and curries. 

"I’ve done the hard work for the home cook, using quality ingredients which have been slowly simmered with the right balance of herbs and spices.”

Moran has a plethora of awards to his name, has hosted TV shows, written best-selling cookbooks and owns celebrated dining establishments including Aria, Chiswick and North Bondi Fish.

The three products in the range, all have an RRP of $5.90/500ml. 

Stock is the foundation for countless dishes and is one of the first 

Moran has created several recipes to provide inspiration for the home cook using his chef quality stocks. The recipes, including Matt’s pea risotto, his Asian-style poached chicken and his much-loved  braised lamb shank pappardelle ragu, will be available on the back of the products and via his own website.  

“I have always been passionate about the Australian country and have profound respect for our farmers," he added. 

"My Perfect Stock uses 100% Australian beef and chicken, and these products are made in Australia using top-quality ingredients. Through my work I aim to nurture the bond between the land and the family dinner table and educate Australians about the journey of our food from farm to table." 

Free cookbook showcases the cuisines of refugees

It is World Refugee Day on Thursday and Australia for UNHCR has launched a new online cookbook showcasing recipes by current and former refugees.

The aim is to raise money for the UN Refugee Agency.

Flavours of Hope includes recipes and stories from 10 individuals, including those who have found safety in Australia, and others living as refugees overseas.

“Although our contributors have survived extremely difficult experiences, they have not lost the urge to share what they have with others - in this case, their stories, their culture and their food,” Australia for UNHCR CEO Trudi Mitchell said.

“I encourage everyone to download the free book via our website to experience these amazing recipes and help support the cause.”

World Refugee Day is an annual celebration of the talent, contribution and resilience of refugees in communities.

Australia for UNHCR Ambassador and founder of Boost Juice, Janine Allis, is making a donation every time someone downloads the book.

These funds will go towards UNHCR’s life-saving work helping people flee conflict, disaster and persecution around the world.

Cooks featured in Flavours of Hope include former AFLW player and Australia for UNHCR ambassador Akec Makur Chuot, Melbourne restaurant owner Hamed Allahyari, and captain of the Afghan women’s football team, Fatima Yousufi.

“Afghan food has a very special taste," Yousifi says. "The flavours are unique and whenever those smells hit my nose, it takes me straight back to my childhood.”

“Eating Afghan food in Australia has allowed me to feel much more alive and connected.”

The free cookbook can be downloaded via: unrefugees.org.au/cookbook

Image: Fatima Yousufi and her mother Khadija. ©Australia for UNHCR/Sally Hulse

Culinary stars align to lift spirits in Far North Queensland

A very popular food festival in Far North Queensland (FNQ), Taste Port Douglas, will return to the tropics from August 8-11 for its eighth year.

Some of my all-time favourite chefs are among the line-up this time around with organisers predicting this year's festival is set to the biggest and best yet, with dining experiences spanning across both its home of Port Douglas and, for the first time, Cairns.

Following a turbulent start to the year, weathering Tropical Cyclone Jasper, Taste Port Douglas’ co-founders Reina and Spencer Patrick are excited to bring the area back to life, welcoming an all-star line-up of some of the nation’s top culinary talent. 

Chefs involved include the great Mark Best (ex Marque in Sydney, my one-time special occasion favourite); Colin Fassnidge, who I first met when he was cooking fresh off the plane at Le Grande Bouffe in Rozelle in 2004, working in a hole-in-the-wall kitchen, and Massimo Mele (top image), who has created Peppina, the tremendous Italian-accented eatery in Hobart's The Tasman hotel.

Other standouts include local hero Nick Holloway from perennial favourite Nu Nu, and Victorians Ian Curley, Adam D'Sylva and Raymond Capaldi, all of whom will escape the Victorian winter to show off their talents, along with several TV cheffie types including Manu Feildel.

On the menu this year will be a smorgasbord of events, masterclasses and tropical parties, backdropped by the reefs and rainforests of the tropics.



Local eateries will welcome a series of chef-led events, including the long seaside luncheons, ‘A Night of Fire’ at Flames of the Forest (above), and several new events.

There will be a total of 25 events taking place over the four-day weekend.

Following a turbulent start to the year, weathering Tropical Cyclone Jasper, Taste Port Douglas’ co-founders Reina and Spencer Patrick say they are excited to bring the area back under a positive spotlight.



“This year's Taste Port Douglas will be a culinary celebration like no other, with a spectacular line-up of events and masterclasses hosted by some of the best talent in the country," says Spencer Patrick.

"Following the cyclone in December it’s been a tricky start to the year for the local community and businesses, and we’re now excited to see the festival bring FNQ back to life, welcoming both interstate and international guests to feast with us once again.

“We hosted more than 10,000 visitors at Taste Port Douglas last year, many of whom travelled from overseas to feast with us, and this year we anticipate an even bigger crowd with bringing our capital city into the action.”

Tickets ware on sale now at tasteportdouglas.com.au, where you can also see the full festival program.

Tetsuya's to close after 37 years

Superstar Tetsuya Wakuda is closing his eponymous Sydney eatery after 37 years.

The Sydney CBD eatery will shut at the end of July after a remarkable run of excellence under the man who helped change the way Australians eat.

I first tasted Tetsuya's cooking when he was at Ultimo's - remarkably that was four decades ago.

I've been fortunate enough to dine at his Rozelle and Kent Street locations on several occasions since - and the experience has always been outstanding.

The hugely influential Japanese-born chef had planned to move to a new location, but has now decided to shut up shop.

In a statement he said: “Our plans to relocate Tetsuya’s to a new site after it closes at the end of July have unfortunately not worked out and I have made the very difficult decision to permanently close the restaurant after 37 years of business.

“We have spent the last 18 months planning the move and the new restaurant so this was not an easy decision, but sometimes things just don’t go to plan.”

Guests should book now if they want to dine again with the man affectionately called Tets.

There are just 79 days until its final closure on July 31.

Here is a story I wrote about the great man a few years ago: 

https://www.gourmetontheroad.com/2015/03/how-one-man-helped-change-how-we-dine.html  

Seasoned salts shake up cocktails - and meals

There are salts, and there are salts.

Australia’s oldest family-owned and -operated salt producer, Olsson’s, recently launched a new product line: Cocktail Salts.

The two blends, Native Citrus Cocktail Salt and Smokin’ Chilli Cocktail Salt, are designed primarily for cocktail drinkers, bur also have a secondary gourmet use.

The Olsson family has been making sea salt products since 1954 with a range that includes Sea Salt Crystals and Flakes, Red Gum Smoked Salt, Sea Salt Rub, Truffle Salts and more.

The two new cocktail salts are their first products related to beverages.

“At Olsson's, we are proud to offer a wide range of pristine sea salt products that showcase the natural beauty and flavour of Australia," says director Alexandra Olsson.

"We believe that salt plays a crucial role in elevating the flavours of cocktails, so are excited to introduce our new product line of cocktail salts. 

"These unique blends are designed to take people’s at-home cocktail experience to the next level by adding a new dimension of taste and aroma.”

Native Citrus Cocktail Salt (RRP $15) is a blend of Australian sea salt flakes, pink plum powder, and tangy lemon myrtle.

Smokin’ Chilli Cocktail Salt (RRP $15) is perfect for those who enjoy a bit of a heat kick in their cocktails.

This blend features Australian sea salt flakes that have been smoked on red dum for 72 hours, resulting in a rich and smoky flavour. This is then combined with chilli to add a seriously spicy kick.

Pair both with classic cocktails like margaritas or bloody marys, or even in a sangria mix.

The good news, however, is that they are also a very handy addition in the kitchen. 

Try adding the Smokin' Chill to a juicy steak for a new flavour element, or season the crackling on your pork roast with the Native Citrus blend.

The products are available through a range of retailers across Australia, including specialty food stores, supermarkets, and online vendors. See https://www.olssons.com.au/

Discover some of the best gourmet experiences in Tasmania

Long-time favourite The Agrarian Kitchen offers some of the best gourmet experiences in Tasmania.

Rodney Dunn and Severine Demanet now offer weekly cooking, gardening and lifestyle classes at their base in New Norfolk - under an hour from Hobart.

A one-acre walled garden has been established on-site allowing cooking class guests to forage for the ingredients that they will use in the class. Full day classes will commence from $440 per person with a maximum 12 guests per class.

These courses include a guided garden tour, hands-on cooking experience and a three-course lunch matched with Tasmanian wine.

The menu is crafted from the best of the garden that day, while the masterclasses are for those looking for specific knowledge -from learning the butchery elements of how to breakdown a carcass, to making your own cheese, bread, charcuterie or pastry.

A whole range of classes and specific skill-based workshops are also available, from grafting fruit trees and propagation, to protected growing and composting.

The Agrarian Kitchen began back in 2008 when Dunn and Demanet opened The Agrarian Kitchen Cooking School and Farm within their home in The Old Schoolhouse in Lachlan.

They later took over the Bronte building in nearby New Norfolk’s Willow Court - the town’s old mental asylum. The Agrarian Kitchen restaurant was born in June 2017, followed by the more casual The Kiosk.

For full details visit https://www.theagrariankitchen.com

Meet the Australian chef taking Japanese flavours to Bali

An Australian chef known as a yakitori master is taking his skills to Bali to showcase Japanese cuisine. 

Chef Adam Liston from Shōbōsho restaurant in Adelaide is the man at the centre of the cross-cultural adventure. 

Shōbōsho means 'fire station' in Japanese and Liston says he has a lifelong passion for the traditions of  yakitori cooking, which utilises smoke, steam and fire in dishes like BBQ pork and kimchi kushiyaki and shiitake soy-braised beef short rib with grilled spring onions and katsuobushi cream. 

He will be joining erxecutive chef Yudha Permana on Tuesday, October 24, for a preview tasting with snacks and cocktails overlooking Batu Balong beach at Yuki Canggu, and for a flame-grilled 'Izakaya Dinner' at Yuki Uluwatu on Thursday, October 26. 

"We have been followers of Adam for many years and thrilled to collaborate with him at Yuki," says Rai Sutama, founder of Japanese-influenced Yuki. 

"His expertise and passion for Japanese cooking perfectly align with our commitment to creativity and exceptional flavours.” 

Yuki has two distinct locales - in Canggu (opened in December 2021) and Uluwatu (opened in August 2023).

See https://www.yuki-bali.com/