By Andrea Louise Thomas Photos Gary Sissons Grant Williams is an avid adventurer – a lover of traveling, surfing, diving and running marathons. He’s a man very much into nutrition and fitness.…
Tag: Food & Wine
Photos: Supplied Part of the state-of-the art Yawa Aquatic Centre, Rosebud, Elements Eatery is a destination café with a difference. Centrally located in Rosebud at the end of the freeway extension, Elements…
By Muriel Cooper Photos Yanni Garry Cowled won his first culinary accolade at eight when he made and decorated a cake for a prize at a school Red Cross fundraiser in his…
Serves 4 Sarah Glover, chef and Traeger Grills ambassador. Ingredients: Method: www.traeger.com/au/en Peninsula Essence – March 2023
By Andrea Louise Thomas Photos Yanni There are many ways to escape, but when Russell and Nicole Matthews decided upon Escape Brewing for the name of their business in Capel Sound, they…
Makes a 23cm cake Ingredients: Creme fraiche frosting Method: Bring a pot of water that is big enough to fit two oranges to the boil. Slip the oranges in and allow them…
By Cameron McCullough Photos Yanni, Gary Sissons & Supplied THE Crittenden family celebrated 40 years of wine making on the Mornington Peninsula in October. It was a time for the family to…
By Andrea Louise Thomas Photos Yanni Executive chef at Deoro by the Bay, Rob Stenson, loves making seafood sing. His first job was at his local fish and chip shop and now…
(GF) COOKING TIME: 10-15 MINSSERVING: 1 INGREDIENTS 200g Barramundi fillet skin on 14.5g Cauliflower puree (see recipe below) 120g Smashed basil chats (see recipe below) 4 pcs Asparagus 6g Butter 20g Almond…