E VENT 1 0 mel­bourne 1 1 O C TO B ER

Gourmet Traveller (Australia) - - Produce -


There’s more to the Shan­non Ben­nett story than fine-din­ing Vue de Monde-style. For one thing he’s a fa­ther of six (six!) kids, so while we love his work with the tweez­ers and for­aged mi­cro-greens, we also place plenty of faith in his abil­ity to bring great food to the ta­ble at home with min­i­mum fuss and max­i­mum im­pact when the sit­u­a­tion calls for it. In this case, that means a punchy prawn omelette, a gutsy braise of wagyu beef shin cooked in an aro­matic broth and a show­stop­ping pineap­ple and brown sugar tart. Shan­non is a favourite of Gourmet In­sti­tute reg­u­lars, so you’ll want to get in quick for this one.

shan­non ben­nett Take it home­style Ben­net-style with salted pineap­ple and brown sugar tart, and beef shin cooked in aro­matic spicy broth.

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