He reckons it will make everything you cook,from fish,chicken and beef to vegetables (and even toast) better. “If people want to steal[it],that’s a good sign.”
Avoid the expensive brands,she says,while dishing up advice on how to “season” it correctly and the type of burner you should use.
Want something that’s just as good for riesling,pinot,shiraz and champagne? Consider this elegant Austrian-made glass. Wineism’s Ian Trinkle tells us why.
You have a flash knife and a fancy pan,but a quality surface on which to slice and dice is just as important. Stanley chef Louis Tikaram tells us why.
If you’ve dined at Joy you might’ve seen Sarah Baldwin’s fancy Japanese knives. But they’re not what she chooses to use at home. Here’s why.
If you can have just one good pan in your kitchen,what should it be? We asked an acclaimed Brisbane chef,and his answer may surprise you.