Beat the heat with Rosetta’s Finocchio mocktail this summer. A blend of unique savoury flavours balanced with bright, fruity notes, this non-alcoholic tipple is the perfect alternative for those sticking to a dry January diary.
There is a culinary science behind creating a summer salad requiring a perfect balance of flavours, textures and seasonal ingredients.
Renowned interior designers Luchetti Krelle set a casual beach-side scene for the new Saké Restaurant & Bar, upon the rooftop of Manly Wharf and amidst a backdrop of glistening ocean views. Co-director Rachel Luchetti, who designed the inaugural Saké in The Rocks a decade ago, discusses the elements behind this latest project.
Having a degree in chemistry is a valuable asset when making cocktails, according to Jonathan Stathakis, Bar Manager at Saké Restaurant & Bar.
A BBQ chicken is a summer picnic staple. While delicious in its own right, it is a versatile ingredient and there is a world of opportunity to experiment with this juicy Aussie classic. Rockpool Dining Group Culinary Director Neil Perry shares his top 10 tips on what to do with a BBQ chook.
Thomas Pash might not wear a cowboy hat, or boots, but he’s a true-blue Texan, right down to his love of spicy fajitas and potent margaritas. Ahead of the launch of his third El Camino Cantina, and the first in Brisbane, he spills the (refried) beans on how this boisterous brand came about. It’s a story that started 35 years ago.
Australian artist Ben Brown conjured up the lurid, half human-half skull and skeleton murals that encompass the El Camino Cantina brand. Here, he talks about his crazy, punk-rock-inspired artwork, and how he’s incorporating the music, surfing and motor-cycle cultures that he grew up with into the art pieces that define these colourful and eclectic Tex-Mex diners.
Japanese chef Shoji Toru achieved two major milestones in 2018: his promotion to the role of Head Chef at the newest Saké Restaurant & Bar in Manly and attaining employer sponsored permanent residency status. Shoji, who has lived in Sydney for the past six and half years and worked at Saké The Rocks for the past four and a half of those, is a humble recipient of each well-earned honour.
Blue Water Grill was born in 1986. Located in Bondi, it was my version of a seafood brasserie, I guess, that integrated the Asian flavours that I loved. Many of the dishes were precursors to those that became famous at Rockpool, which subsequently opened in 1989.
A sfoglina is the Italian name traditionally given to a woman who has mastered the art of making pasta. Joyce, the only sfoglina at Rosetta Sydney, talks about her craft ahead of World Pasta Day on Thursday, 25 October.
The pairing of Champagne and caviar has stood the test of time because it is one of the greatest examples of how two things that sit on the opposite ends of a spectrum can find perfect balance.
Rockpool Dining Group’s Neil Perry shares his top picks of the heavenly new eateries in the City of Angels.