There is something very Wodehouse about anchovies on toast. These Ortiz anchovies are so simply sublime that nothing more needs to be said. Placed on freshly toasted, well-buttered Bourke Street Bakery Sourdough, they make for…
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Tommy Prosser, head chef at perennial Surry Hills favourite Single Origin Roasters, moved to Australia four years ago from England where he worked at the 1 Michelin starred Gravetye Manor and 3 Michelin starred Waterside Inn….
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One of the benefits of being self employed is that every Wednesday I shop at the wonderful farmer’s markets at Fox Studios. Over the past few months, I have been cooking a lot of potatoes—it…
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Madeleine’s are a buttery French sponge cakes traditionally baked in scallop-shaped Madeleine moulds. They’re made with sugar, flour, melted butter and eggs, often flavoured with lemon or almonds. Bake a batch of these for breakfast to…
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