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Meet the chefs and restaurants getting creative with curds and whey

Once seen as merely byproducts of the dairy industry, curds and whey are becoming valued in their own right. We find out if they're the next big thing

Meet the makers: London's artisan cheeses

Forget old caves and rolling fields – we meet four artisans proving that, when it comes to making cheese, London’s landscape works just as well

Q&A: Heston Blumenthal on creating space food for astronaut Tim Peake

The trailblazing Michelin-starred chef talks space and time – making food for the British astronaut to take to the International Space Station, documented by Channel 4

Q&A: White Lyan's Mr Lyan on food waste and making wine without grapes

Conquering the world of cocktails isn't enough for White Lyan's Ryan Chetiyawardana. He's now trying his hand at wine, beer and cheese, and all with his own unique slant

Make Mr Lyan's Tennessee Nitro Martini without a nitrogen tap

The drink, which you can find at Shoreditch bar White Lyan, is like a Jack and Coke, mixed with a espresso martini and poured like a Guinness

Make Mr Lyan's Sour Plums Boilermaker cocktail

Cocktail maestro Mr Lyan lets us in on the home version of this Mr Lyan cocktail. Do try this at home...