Latest Posts

The secret to authentic hummus with spicy lamb

Ask any middle eastern chef what is the secret to the best hummus, and they will tell you one that is smooth, creamy and with a light, delicate texture.


This month Food Thinkers went to Surry Hills in Sydney to find a cafe on Crown St called Cafe Mint. There we met Hugh Foster, chef and owner. Here he shared with us one of his dishes that he put on the menu when he first opened his doors over 10 years ago and it hasn't been removed since!


How to make a restaurant quality Italian dessert at home!

This summer Food Thinkers met Alessandro Pavoni. Alessandro is from the Two Chefs Hats-winning restaurant Ormeggio at The Spit in Mosman, NSW. A stunning waterside contemporary Italian restaurant. We asked Alessandro if he could make us a simple dessert using the Breville Kinetix blender.