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This recipe from Callum Hann uses pearl barley from the Clare Valley and Adelaide Hills nuts and cheese to create a fresh version of classic risotto.
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Having grown up in the Barossa, how did you start your career as a chef? I started out working in a busy cafe in the Barossa. Like many chefs my first job was as a dishy. One Sunday one of the breakfast cooks cut herself pretty badly and had to go to hospital, leaving the kitchen short. I stepped in to help as best I could as a nervous 15-year-old.
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Love, life and laughter emanate from Rouba Shahin’s kitchen, welcoming her friends and family to one of her famous dinner parties.
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The world’s best carob is grown and processed by one salt of the earth couple on their Booborowie orchard.
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Anna Gerlach’s friends make the most of her open door policy when it comes to entertaining. Anna gives us an insight into how to create a great dinner party that’s all about the fun without the fuss.
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