By Leigh O’Connor, Editor.
Just like creating the perfect dish, making the ideal fire for cooking is all about the ingredients.
Everything begins with the wood which acts as a fundamental seasoning for the food being cooked.
With such a raw, unpredictable nature, it is difficult to maintain the correct heat and cooking time when using an open flame – it’s all about working in harmony with the heat and taking variables into account.
This week we dish up top tips for cooking with fire, along with six restaurants where charcoal and grilling go hand in hand with delicious dishes; plus, Daph’s Restaurant Chef and owner Pepe Dart recalls his journey from a seaside town in Cornwall to WA where he cooks over an open fire in front of guests’ eyes.
AGFG’s first indigenous female Chef Hat winner, Mindy Woods from Karkalla (13) talks exclusively about seeing Australia through a First Nations’ lens, Chef Hats, TV shows and native ingredients. Don’t miss her episode of ‘Great Australian Walks’ with Julia Zemiro on SBS, screening on Thursdays from 7.30pm.
"The beautiful thing about native food is that it allows you to really impart flavours and textures that take simple home cooking to the next culinary level because they are so unique,” Mindy explains.
Did you know that Kentucky is the capital of bourbon producing 95% of the world’s bourbon? Bringing a taste of Kentucky Down Under, nothing goes better with a smoky meal than a smoky cocktail - we have two recipes from The Wiseman Bourbon sure to make your next fiery meal a success.
It’s footy finals time…this weekend the AFL preliminary fiinals will be held and we’ve curated the best venues to get your footy on while supporting your favourite team – that’s not all, it’s also World Paella Day and White Chocolate Day, not bad for a combination!
Dipping everything in chocolate always makes it taste better, or head to one of our five favourite High Tea destinations to indulge your inner urges for sweet temptations.
Read on to find out what else we have in the fire…
