THERE is a time in my life I would have terrified of fine dining. Like many people, I grew up in a simple meat-and-veg kind of household. Ingredients were simply “cooked” — not tortured like the “smashed avocado” or “shredded pork” or “wilted spinach” currently in vogue at Sydney cafes. In fact, while I was … Continue reading Meeting Australia’s best chefs at the Noosa Food & Wine Festival (news.com.au)
IAN CURLEY | THE EUROPEAN GROUP (Conversation With A Chef)
I’m sitting in the Cheese Cave down the spiral staircase below Spring Street Grocer chatting to Ian Curley, the man behind some of Melbourne’s most well-loved restaurants and bars (The European, City Wine Shop, French Saloon, Kirk’s Wine Bar, Melbourne Supper Club, Siglo, Spring Street). Sometimes conversations can start pretty awkwardly but this was the … Continue reading IAN CURLEY | THE EUROPEAN GROUP (Conversation With A Chef)
The European – Friday Night Oysters And Steak Frite
Wow ....rocking the old school tonight , ..Friday night oysters and steak frite @european restaurant... pic.twitter.com/YVxtH38Mpp — Ian Curley (@coventry1) June 30, 2017
2013 BAROLO CRU DINNER FEATURING MASSOLINO AND G.D. VAJRA
To celebrate the release of the revered 2013 vintage in Barolo, we’re thrilled to be hosting an intimate dinner featuring two of our most respected producers, GD Vajra and Massolino. Joining us will be Giovanni Angeli, winemaker at Massolino and prior to that Vajra, to share his insights on the vintage as well as both … Continue reading 2013 BAROLO CRU DINNER FEATURING MASSOLINO AND G.D. VAJRA
Get to @craigsroyalhotel quick smart for a delicious culinary experience! (Ballarat Lifestyle Magazine)
All the new places to eat in Melbourne (news.com.au)
THE MELBOURNE restaurant scene is a movable feast, so here to help you navigate a raft of newcomers is local food writer Sarah Gamboni. She tells delicious the venues that are sure to hit the spot, from daring degustation menus to chic bistros and sleek cafes. 1. WINE DINING Don’t let its wine-bar billing fool … Continue reading All the new places to eat in Melbourne (news.com.au)
Australian chefs grill Marco Pierre White (Good Food)
Marco Pierre White grafted his way to three Michelin stardom by concentrating on the cooking, yet his rock-god persona has kept him in the headlines for 25 years. He is the chef who fascinates, appals and inspires other chefs – so we crowd-sourced the questions from the chefs of Australia, getting a unique perspective on … Continue reading Australian chefs grill Marco Pierre White (Good Food)
Ian’s Tweets This Week
Congratulations @cobramestateusa on a fantastic result #WorldHealthiestOil #MediterraneanDiet #EVOO #PressRelease https://t.co/CAK8tKhDYC pic.twitter.com/Ezu4X6XbLy — Cobram Estate (@CobramEstate) May 25, 2017 King island beef was amazing thank you, everybody loved it . https://t.co/uswz3WheQe— Ian Curley (@coventry1) May 25, 2017
Recipe: Ian Curley’s Duck Ravioli (theweeklyreview.com.au)
Duck ravioli, grapes, ricotta, walnuts and sage Serves 4 {4 ravioli per person} Ingredients 600 g confit duck leg, meat only shredded down and lightly chop through 1 whole Egg 1 yolk ¾ cup ricotta ½ cup parmesan, grated 1 teaspoon thyme, chopped finely 1 tablespoon parsley, chopped finely 300 g red seedless grapes 150 … Continue reading Recipe: Ian Curley’s Duck Ravioli (theweeklyreview.com.au)
Duck Dishes – 5 Faves – Ian Curley (Herald Sun)
CRISPY DUCK LEG Code Black Coffee. 15-17 Weston St Brunswick Crispy duck leg comes in a potato and spring onion waffle sandwich with chipotle-infused syrup and a fried egg. I love the fact that you can have this dish for breakfast or lunch. Who doesn't love a classic waffle? DUCK RAGU Thirty Eight Chairs. 4A Bond … Continue reading Duck Dishes – 5 Faves – Ian Curley (Herald Sun)
