This masterclass features Lennox Hastie, chef-owner of Firedoor in Sydney, showing us how to prepare a Westholme wagyu: boneless rump cap, ribeye, lion’s mane mushroom and a grilled cos and fennel salad, while sharing plenty of essential barbecue tips along the way.
From how to choose your cut and score the fat so it renders down when cooking, to how to salt and season your ingredients, Hastie shows the best way to handle your meat for the optimum results on the barbecue. Don’t forget your veggies as Hastie shows us his passion for cooking greens on fire.
Should the Michelin Guide continue to award stars to Singapore's hawker stalls? Do Singaporeans really care what the Red Guide says about their favourite street food? Singaporean food writer Evelyn Chen shares her point of view.
New Nordic is back. The World's 50 Best Restaurants list has been announced at a star-studded ceremony in Antwerp, Belgium, and two of Copenhagen's big restaurants came out on top. Find out which ones, and see the full list.
Chefs Kurt Evans, Viviana Varese and Deepanker Khosla have been named as the winners of the inaugural initiative celebrating those chefs that have had, and continue to have, a positive impact on their local community during the pandemic.