Margaret Fulton’s cookware range

Classic style never fades Margaret Fulton has never been a frills and frou-frou kind of woman. Instead, the doyenne of Australian cooking, who has released 25 cookbooks, has always been drawn to practical, earthy designs – even when they weren’t fashionable. This Scandinavian aesthetic of clean lines and strong colours …

Uccello’s David Lovett on pinot and duck

Do duck  in for flavour Uccello head chef David Lovett on the Pinot & Duck Trail www.pinotandduck.com What’s the idea behind the trail? I think that when you have so many wonderful food combos out there, they need to be highlighted. There are so many food fancy movements, such as eating weeds, that a lot of classic combinations get left behind. Why do pinot and duck go together? The wonderful, subtle earthy notes of pinot go so wonderfully with the gameiness of the duck. It doesn’t matter how you cook it, it still works. We’re doing a pici with duck …

Antonio Carluccio, Truffle Festival patron

Just a trifle excited Truffle Festival patron Antonio Carluccio trufflefestival.com.au What do you like about truffles? It is my big hobby, my love for natures. I grew up with it, I was a child in the area where it grows and was taken by my father to go picking truffles with …

International Sherry Week

Ambassador and owner of Tapavino, Frank Dilernia Why do we need an international sherry week? Because sherry is one of the great wines of the world, from one of the great regions of the world and it’s a forgotten drink. We want to bring it back into the forefront of people’s minds. Sherry has a big image problem. Where is it from? Jerez, in the south of Spain. It’s similar to champagne, so it can only be called sherry if it comes from that region. The ones from Australia are called Apera. What do you like about sherry? I just …

What is an authentic Spanish paella?

Paella ambassador, Miguel Cuevas and organiser of the First International Paella Championships Why do we need a paella competition? If you see the quality of paella in markets or restaurants in Sydney, you’ll see we’ve gotten to a point where anything bright and yellow is called paella. I realised people don’t know the basic rules of how to cook paella. Which are? You have to cook it in a round paella pan that has a flat bottom. And you never stir the rice. As it cooks it sinks to the bottom, mixes with the oil from the meat and creates …

Beer and cheese matching

Kirrily Waldhorn, The Beer Diva, on matching beer and cheese Beer and cheese, really? It’s funny, most people think the most romantic pairing is wine and cheese, that’s what we’ve been led to believe the only match is. But beer is a great partner to cheese, one of the key reasons, apart from the fact you find complimentary flavours in both, is that beer’s carbonation cuts through the richness of the cheese. How does that work? The bubbles work as little brooms on your tongue and clear the richness from the cheese whereas wine and cheese can act like oil …