THE GREAT AUS­TRALIAN COOKBOOK

Life­style Food, 8.45pm

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Sec­ond in this se­ries’ line-up is Gil­bert Lau, founder of Mel­bourne’s Flower Drum. He cooks a roast chook and fried rice with the help of his grand­son Teddy, tak­ing a re­laxed ap­proach — chuck it in the oven and pour your­self a glass of wine (but not for Teddy). Then Dar­ren Robert­son, of Syd­ney’s Three Blue Ducks, re­veals his se­cret to mak­ing poached eggs. A short, sharp se­ries with big names in­clud­ing Peter Rus­sell-Clarke, Matt Mo­ran and Mag­gie Beer.

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