Easter Recipes From Your Favourite Celebrity Chefs
We may be in coronavirus lockdown with social distancing measures in place this Easter, but celebrity chefs have been sharing their favourite recipes for you to try this Easter! Brush up on your cooking and baking skills over the Easter break with a few recipe highlights from chefs below:
Maggie Beer’s Hot Cross Buns – Click here to view the recipe. View all of Maggie Beer’s scrumptious recipes here.
Mark Best’s Pizza at Home – Click here to view the recipe.
David Chang’s tips on cooking eggs – Click here to view the video.
Nigella Lawson’s Emergency Brownies – Click here to view the recipe.
Miguel Maestre’s Carbonara – Click here to view the video.
Jerry Mai’s Chicken Curry – Click here to view the recipe.
Matt Moran’s Ultimate Doughnuts – Click here to view the recipe.
Gordon Ramsay’s Crumble at Home – Click here to view the recipe.
Where the WA Wildflowers Are
Western Australia is home to one of the world’s largest collection of wildflowers. #WanderOutYonder and discover these stunning locations this Spring with over 12,000 species of wildflowers, almost two-thirds of which are unique to Western Australia!
Where to find them:
- Lesueur National Park, featuring over 900 specifies of flowers, most of which are rare.
- Enneabba and Badgingarra on the Brand highway. Check out the Iaian Wilson Trail
- Margaret River Region, home to over 2,500 species of wildflowers
- Stirling Range National Park featuring more than 100 different species of Orchids
- Wheatbelt including Wave Rock and Westonia following the Wave Rock Wildflower Trail
- Perth including Kings Park, Bold Park, John Forrest National Park and Walyunga National Park
Check out the Wildflower Tracker from Western Australia Visitor Centre to see where you can find wildflowers across the state.
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Image Credit: Margaretriver.com
The Perfect Pair: What Food to Pair with Red Wine
Article written by wine writer, Mike Bennie.
Red wine of Western Australia is a kaleidoscopic palette to work from in the high stakes game of food and wine matching. In broad brushstrokes, you get access to every kind of light and shade, from Swan Valley’s rich, muscular warm country reds through to Margaret River’s stately, elegant cabernets. There’s those pitch-perfect medium bodied, spice-laden reds of Great Southern, and an array of compelling red grape wines from the verdant vines of Southern Forests complemented by lesser-known varieties found in Geographe. Something for everyone, something for every cuisine.
That being said, red wine comes with food and wine matching cliches. Red wine, red meat. That’s the slogan. It’s a tried and tested marriage that seems almost indelible in the greater scheme of culinary arts, but from where I sit, perhaps controversially, I see it as less black and white. Or black and red, perhaps.
Red wine is way more versatile and has way more personality than the monochromatic nature of red on red. Lighter, fresher styles work particularly well with white meats, seafood, the wealth of vegetables that great chefs champion seasonally. Medium bodied reds, particularly the sublime cabernets of Margaret River, the elegant syrahs and grenache of Great Southern and wines made from varieties like sangiovese in Geographe, all seem to be kindred with game meat, but also work surprisingly well with cooked seafood dishes and poultry, despite the urge to reach for white wine.
Foremost though, let’s deal with the benchmark standards. Some of my best moments have come with perfectly cooked cuts of beef and beautiful, seamless cabernet. Straight to mind is a dinner where a fancy chef mustered her skills to sear to perfect medium-rare a chunky prime rib from one of Outback Beef’s Pilbara cattle. The brilliant meat was set alongside a glass of Vasse Felix’s top red, Vasse Felix Tom Cullity Cabernet Sauvignon – the svelte red, all cassis and bay leaf characters with fine tannin was an utterly sublime condiment for that flavoursome and beautifully cooked protein.
While it wasn’t lost on me that this was a near perfect synergy between glass and plate, my mind did wander to other combinations so potent from Western Australia. Arkady Lamb is phenomenal meat, rich, sweet, clean and takes the humble sheep to next level status. Putting something alongside this next level meat, I gravitate to Western Australia’s lesser sung varieties, and zinfandel, specifically from award winning, leading Margaret River producer Cape Mentelle.
Cape Mentelle are pioneers of the prestigious wine region and planted zinfandel on a hunch that the variety would thrive in the moderate, maritime climate. They nailed it. The ripe, berry fruit and kirsch-like richness and generosity of zinfandel is magnificent with lamb, elevating the inherent character of both wonderfully.
Stepping away from the tried and tested red-red combination, there’s solid ground to explore Western Australia’s multitude of lighter red wines in cahoots with food stuffs. I like chilled reds. There, I’ve said it, it’s out in the open. With things from the nearby ocean, chilled reds are ideal, especially if in lighter and brighter styles. Producers like Brave New Wines from Great Southern, Dormilona/Yokel from Margaret River/Swan Valley and Chouette in Swan Valley, all seem to nail the brief with their fresh-feeling, lighter reds.
Grenache is the latent superstar too. Grenache is a kind of Swiss Army Knife of red wines, seemingly malleable with everything from crudo (like, say, raw beef or oily fish) right through to the heaviest of stews. It’s inherent tannin profile and bright acidity at modest alcohols means you have a wine that will dance with delicate dishes and cut through the denser ones. By my reckoning, Western Australia has some of the most refined, serious grenaches in the country, particularly led by the outstanding Swinney wines of Great Southern, though La Violetta and Express Winemakers, also from Great Southern, come readily to mind.
Writ large in this conversation is the breadth of scope to use red wines wherever you feel best suited. Like red wine with oysters? Go right ahead, I might not be joining you, but I’m not telling you how to have fun. I do like the idea that wine is seen as the final seasoning to a dish, so keep that in mind with red wine, and with lighter and medium bodied reds usually better pals with food than say, the heftier ones that are kind of a meal-in-a-glass on their own.
Father’s Day with Master of Wine, Ned Goodwin
To celebrate Father’s Day this weekend, we caught up with Master of Wine, Ned Goodwin, to discover his tipped favourite wine to enjoy with Dad this weekend!
What’s your favourite memory of yourself and your dad?
Watching football together, or him cooking for his colleagues and friends while deferring to me to open and serve various wines.
What’s your favourite wine or cocktail to share with your dad?
Usually Grenache-driven wines from the Southern Rhône given that we shared a house over a long summer there, soon after I left New York, in 2001. We also have friends who live in and around Avignon.
What pearls of wisdom about wine have you learnt from your dad?
Not too many. I suppose that a wine is only as good as the joy it brings and the empty glasses that ensue. Bottles that are still partly full, no matter how highly regarded they may be, suggest that they lack balance, freshness and drinkability.
In what ways do you think you’re like your dad?
Too Freudian: aesthetically minded, critical, but we both try to cultivate stimuli through opportunity and share the joy that this brings.
What wine would you recommend for celebrating Father’s Day this weekend?
Cullen Diana Madeleine is by far the finest expression of mid-weighted, finely tuned Cabernet on these shores.
Father’s Day with Sarah Glover
To celebrate Father’s Day this weekend, we caught up with chef and explorer Sarah Glover to discover what it’s like to be in the kitchen with her dad and some of her recipes which would be perfect for you to create at home this Father’s Day.
What’s your favourite memory of yourself and your dad in the kitchen?
I would have to say my dad would always cook fish on a Sunday after church, so it was a nice thing to go to the walf with him and collect the fish. If I was lucky enough, I would get a ice cream before lunch.
What’s the best cooking hack you’ve learnt from your dad?
Use butter and salt.
In what ways do you think you’re like your dad?
We both have a solid worth ethic and we love the outdoors, we are always happiest when we are in nature.
Are there any of your dad’s cooking habits that annoy you when you cook together?
I don’t often cook with my dad, but sometimes when he uses half a bottle of olive oil to cook with, it’s just a tad aggressive.
Sarah Glover’s Father’s Day Recipe Ideas:
Click the links below for delicious Sarah Glover recipes, perfect to celebrate Father’s Day with the family.
- Pork with Wild Fennel & Salt Bush Pesto
- Crab Carbonara with Burnt Tomatoes
- Flame-grilled Bass Strait Steak with Red Onion and Thyme
- Marron with Lime and Chilli
- Kangaroo Curry with Potatoes
Click here to view more of Sarah’s recipes