In his Bite column, chef Kyle Street (exec chef of Depot and Federal Deli) shares insights and recipes based around staff meals. A restaurant kitchen is all about minimising waste and the chefs use offcuts, leftovers and less-than-perfect produce to create meals for the staff. Meals we would be happy to pay for and sometimes, as is the case with this week’s pumpkin pie. They actually make it on to the menu.
Fork food for a crowd
After a few hours, chips and dips just won’t cut it. Put out forks and plates and mop up the damage with something more substantial. See all the recipes in our fork food collection here.
Keep your young bakers entertained (and well fed) these holidays with treats for them to make themselves.
Wine match by Brancott Estate
The well-balanced Sauvignon Blanc has a beautiful sweet ripe fruit character reminiscent of white stone fruit and citrus blossom with a crisp nettle highlight. Here are food pairing ideas from the team.