Making a summer cocktail is an art requiring the perfect balance of flavours, textures and seasonal ingredients. Rockpool Dining Group National Bar Manager Ryan Gavin talks tips and how to recreate a Bar Patrón by Rockpool classic at home.
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…
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…
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.
The Japanese Cobbler cocktail is a fragrant and refreshing spring tipple. It heroes cherry blossom flavours, combining seasonal fresh fruit with traditional Japanese botanicals. Sip on this seasonal cocktail at home.
The stunning sakura, or cherry blossom, is a breathtaking springtime beauty in Japan. On home soil, Saké Restaurant & Bar is celebrating the arrival of spring with pretty floral displays and special cocktails available throughout September.
Twin brothers Samuel and Luke Bourke are two success stories behind Rockpool Dining Group’s support of the National Indigenous Culinary Institute. Now, at just 22 years of age, the young men are working at two of Sydney’s top fine-dining restaurants: Luke at Rockpool Bar & Grill and Samuel at Rosetta Ristorante.
The ultimate neighbourhood in Sydney? For me, it’s Chinatown or, to be precise, the area that covers Chinatown, Thai Town and Koreatown. There are about four square blocks that make Sydney a great place to snack and dine on fantastic Asian food. This zone is also one of the few places in Sydney where you can rock up to a restaurant after midnight and find it open. It’s crazy to think that 50 years ago there were only a few Chinese restaurants scattered across a couple of streets. Now it’s a teeming metropoliswith myriad offerings. Here’s where I like to […]