News

Welcome to our blog. Enjoy our recipes, news and random stories on all that we do and love. Don’t forget that you can also connect with us via Instagram, Twitter and our Facebook page… Happy reading all and we look forward to hearing from you in the comments! Neil
  • Prune-and-Armagnac-Creme-Brulee

    CELEBRATE BASTILLE DAY WITH A CLASSIC FRENCH DESSERT

    Written on July 13, 2014

    “This is the classic combination of prunes and Armagnac combined with another classic, crème brûlée, which makes it that little bit more indulgent.” Catherine Armagnac prunes 12 pitted prunes 500 ml freshly brewed hot black tea 250 g caster sugar 1 teaspoon vanilla extract Finely grated...

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  • 20140708_182519

    THE LAUNCH OF BAR FOOD AT ROCKPOOL, BRIDGE STREET

    Written on July 9, 2014

    Here at the Rockpool Group, we’re no stranger to the art of bar food. Only last year, Time Out awarded  Rockpool Bar & Grill Sydney with the title of the city’s 'Best Bar Food'.  Locals will confirm it’s not unusual...

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  • LN-food-20140703002628786532-300x0

    RECIPES

    Written on July 7, 2014

    If you don't like prawn, simply substitute it with chicken or pork mince instead. By adding a bit more stock and doubling the noodles, you can transform the wontons and soup into a nice big "one pot" meal. Serve the chicken stir-fry...

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  • qa0714_Food01

    NEIL’S JULY COLUMN FOR THE QANTAS AUSTRALIAN WAY IN-FLIGHT MAGAZINE

    Written on July 2, 2014

    DINING IN DUBAI As befits a city developing at such a rapid pace, Dubai has attracted some of the world’s best restaurants to its shores. Neil shares a few of his favourites. There once was a time when Dubai was known for...

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  • Vegetable Tagine_1395

    RECIPES

    Written on June 30, 2014

    You can replace the quail with chicken - just grill four breasts, being careful not to overcook them. Harissa keeps well in the fridge. It's addictive stuff, so use it on barbecued and pan-fried meats and fish. Add sautéed chicken or lamb dice...

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