From the Editor, Leigh O’Connor.
With only two days until the 2024 Chef Hat Awards are announced, the excitement is palpable around AGFG headquarters…we are ready to pop the cork in celebration of all the hard work venues have put in around Australia to reach an unbelievable standard of dining.
As we count down to Wednesday’s big reveal, we will take you on a journey of discovery from the history of the Chef Hats to trends in fine dining, young guns on the Chef scene and notable new entries to the awards. We can’t wait…can you?
Is Fiano the new Chardonnay? Brown Brothers fourth-generation winemaker, Katherine Brown predicts that this refreshing and citrus white wine variety will take centre stage in the next few years, taking over as a firm favourite from Chardonnay and Sauvignon Blanc.
Reminiscent of a salty sea breeze with notes of zesty pineapple, passionfruit and lime, Fiano is the perfect mix between being light and fresh, while simultaneously bursting with flavour. Will you give it a try?
Perhaps pair a glass with a memorable meal to celebrate International Hot and Spicy Day tomorrow – we have six suggestions to turn up the heat with dinner and a date, along with fun facts about the world’s hottest peppers. We also tell you where to get your Bottomless Brunch fix this month and the possibilities are endless from bubbles to bottomless tea…
Introducing a unique twist to the traditional sponge and cream lamington, The Cheesecake Shop presents its red velvet cheesecake lamingtons in time for Australia Day. We took the taste test and believe me, there were smiles all around as these delicious morsels disappeared in record time; if you want to know what red velvet really is, read on.
Have you ever had that culinary sinking feeling when you are asked to bring a plate and you have no idea what to make? Never fear, Laura Rancie is here with four failsafe recipes sure to be a hit at any party, from pumpkin brioche to Mexican street corn dip – arriba!
Get ready to celebrate on Wednesday, when all will be revealed!
