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Seven silver linings from Victoria s lockdowns: How chefs and restaurateurs made the pandemic work for them Dani Valent Photo: Eddie Jim It was the year that pushed the state s restaurants, cafes, bars and pubs to the brink. But bright spots have emerged that may change dining forever. A year ago, a few weeks into our national COVID-19 lockdown, Victorian hospitality operators were already hoping to use pandemic-enforced disruption as an opportunity to create permanent, positive adjustments to an industry that has been notoriously tough on bodies, minds and balance sheets. A year and a couple more lockdowns later, the state is open, eating and – in some pockets at least – thriving. ....
April 8th, 2021 By David Knox Make a commentFiled under: News, SBS Commissioning Editor of Entertainment and Food, Josh Martin, will depart SBS in June to explore new opportunities. Martin joined SBS in 2017 with a commissioning slate which has grown to include Eurovision: Australia Decides, Child Genius, Sydney Gay & Lesbian Mardi Gras, Mastermind and The Cook Up with Adam Liaw. SBS management said in a note to staff yesterday, “During the last four years under Josh’s leadership, our entertainment slate has significantly diversified and expanded. When Josh joined, we broadcast two annual events in Mardi Gras and the Mastermind and ....
I live in the El Dorado of sharehouses in Melbourne s north, with eight bountiful fruit trees. After maxing out on apricot jam over New Years, I looked for alternative large-scale recipes for the impending plum drop, and discovered summer fruits make excellent country wine. This cloudy, naturally fermented and carbonated homebrew can be made with any fruit stone fruit and berries work very well, as do flowers like elderflowers or rose petals and even vegetables like parsnip or rhubarb; whatever s in abundance. This method is probably the easiest way to make wine at home and you can do it without any specialist equipment. ....
Home comforts Kathy Paterson asks three hot young Aussie chefs to share recipes they cook at home. In February, in seat 610, I joined more than 1500 people for the World’s longest lunch in Fitzroy Gardens. It was the opener to the Melbourne Food and Wine Festival. The three-course lunch menu was designed by Chef Shane Delia and Patissier Adriano Zumbo. Shane, head chef of Maha in Melbourne, used locally sourced produce to create an entree and main course with his Middle Eastern bent. A salmon tartare with pops of pomegranate and harissa mayonnaise was topped with a delightfully crisp Tunisian brik pastry wafer, the wine match a 2013 Robert Oakley Signature Series Margaret River chardonnay. ....
The Good Food guide to a last-minute Christmas feast Myffy Rigby Photo: Supplied Fake it like you kinda made it Almost-ready meals by top chefs with the finishing touches by you. A feast from Mr Wong (NSW) Forget the turkey and embrace pork neck char siu instead. Along with that Chinese-style pork, the Mr Wong almost-ready feast (pictured) includes mixed dumplings, steamed barramundi with black bean, steamed lettuce, special fried rice and hazelnut tiramisu for dessert. Place your order before midnight on December 21 to receive on the 24th. merivaleathome.com Atlas Masterclass box (Vic and NSW) Chef Charlie Carrington has put together a Christmas edition masterclass. Start with Queensland prawns with mango relish and move onto smoked turkey with cranberry sauce, roast beef fillet, char-grilled broccolini and plenty more, with baked mince pies and vanilla ice-cream for dessert. Cut-off is December 19 with deliveries to your door on the 23rd. atlasma ....