Alex Olsson's of Olsson's Salt, Ross Lusted of The Bridge Room and Charlie Costelloe of Pialligo Estate Smokehouse collaborated on Olsson's new Red Gum Smoked Sea Salt Flakes. In this video, the trio discuss the product as well as the long 72-hour, cold-smoke process it requires.
Colin Fassnidge and his crew at 4Fourteen explored innovative ways of using fresh avocados for Sydney's Avocado Masterclass.
On this episode of Consumed, host and sushi aficionado Kat Odell visits Sushi Ginza Onodera, the New York City outpost of an acclaimed Tokyo omakase restaurant, to try the many-coursed meal that sets diners back $400. Is it worth it? Watch the video above for an inside look.
Clayton Wells takes Condé Nast Traveler inside his first solo restaurant Automata- one the hottest restaurants on the Australian food scene. Wells reveals his commitment to change, his passion for local and seasonal produce, and how the architecture of Automata encourages people to let their hair down while they dine.
In light of the recent Keystone Group receivership and the imminent review of the lockout laws, we pause a moment for this video eulogy to Sydney pubs and clubs, recently deceased, created by Sydney-based production company Shifted Pictures.
Get on board with the latest Japanese dessert craze seizing the food world.
This is what restaurant businesses are now up against - owners of virtual restaurants running their own restaurants serving avant-garde meals prepared by celebrity chefs - and who think it's all so easy.
The celebrated chef explains how she weaves together her Chinese heritage and Australian native ingredients.
Get this trendy fermented drink into your cafe to meet the growing interest.
Keep ahead of the burger trend with this Japanese twist on the classic bread-and-patty.
The Hartsyard chef invites you inside his kitchen.
The documentary returns for a second series, taking viewers inside the kitchens of the world's top chefs.