The Mornington Peninsula (Main Ridge to be precise) has just scored a new culinary experience: Frog Hollow Kitchen. Focussing on seasonal, Mediterranean recipes, owner Ciara Griffiths, has created both a beautiful space and a beautiful experience.
Tag: Food & Wine
Even as a child, nutritionist and chef Sarah Pound had an audience. “I used to set up an old-school camcorder, and I would line up my three sisters. They would be my audience members, and I’d do cooking shows for them. They had to sit there because I was the oldest,” she laughs. Now her online community, Wholesome by Sarah, numbers in the hundreds of thousands, advocating for simple, wholesome, and healthy food that’s easy to prepare.
Semla buns are the biggest and best, according to baker Robin Ridell, who switched his life as a sports journalist in Sweden to start a microbakery, Semla the Bakery in Seaford.
Fiona Hammond knows food. In her career, spanning over 25 years, she has worked as a recipe developer and tester, a food stylist and food photographer.
Bittern artisan cheesemakers Melinda and Shane Voss are in love – with cheese. They’d always made their own cheeses, but COVID-19 prompted their move to a commercial kitchen.
An easy, delicious recipe that will add colour to your dining table and it’s SO simple to make. Serves 7 as an entree.
The story of Chief’s Son is one of passion and perfection. It is a tale of a long family history coupled with astute attention to the smallest detail. It is also a lesson in patience.
Thinly slice the mushrooms and serve hot in a steamed pita or flatbread with garlic yogurt sauce, middle-eastern style salad, tahini and hot sauce if you desire.
Rob and Liam Watts missed out by a whisker on getting into the finals of My Kitchen Rules, which would have made their mum, Terri, very proud.