Blog
Our creativity scripted in words.
Hospo CheckIn: Mike Baker, Henry Sugar
We checked in with Mike Baker, chef and co-owner of @henrysugarbar in North Carlton. He and his business partner - Daniel Mason (both pictured) are thinking outside the box by making their own hand sanitiser and getting locals involved in their staff meals. How is the mood in Carlton North?
Hospo CheckIn: Shane Delia, Maha Group
The first Hospo CheckIn was on March 21, the night Shane Delia decided to close his Maha group of restaurants. It's just after 6pm and chef Shane Delia and his teams are going into their final service - at restaurants Maha, Maha East and Maha Bar - for at least
Scott Pickett’s Seafood Canapés
Scott Pickett is not only known for his award-winning restaurants but is highly regarded for his high-end catering and these recipes are a testament to that. Scott has been working with OceanMade for many years, meeting the team when he was executive chef at The Point in Albert Park. Here
Prawn Taco’s
Prawn taco's are a easy entertaining idea for summer and in fact don't limit your taco consumption to just summer these taco's can be enjoyed all year round, its fun to play around with different seafood. Prawn Taco recipe
Alejandro Saravia’s – Picante de Pescado
Picante de Pescado Alejandro Saravia: Pastuso Serves:4 Make: The Sauce Add the butter to a heavy-based saucepan – be careful not to brown the butter – add the onions and let them soften without colour and once they are cooked, add the roasted garlic paste and ground coriander. Stir until
Shane Delia’s Chemen – cured Kingfish with preserved lemon and Pul Biber
This is one Maha’s signature dishes and Shane says, “This dish sums up the cooking at Maha. I think this pairing of the spice, dressing and the Kewpie mayonnaise with the fish is a knock-out.” He adds the fact the Kingfish stays moist through the curing process and is not
Saint Aire & MeatSmith
When like-minded people get together, great things happen. A few months ago, we connected our client Ros Denney of Saint Aire beef in the Otways to butcher Troy Wheeler, co-owner of MeatSmith. Troy was very familiar with and a big fan of the French Bazadais breed of cattle that Ros rears