You have just added Cumulus Inc.
to your Must Try list

Thursday 23rd May
Friday

By Nicholas Acquroff

Rohan Anderson, the man behind popular blog Whole Larder Love, is spreading his back-to-basics food philosophy in person over weekend workshops at his home in Springmount.

According to Rohan Anderson, people from the city are so used to trusting food from the supermarket that on his weekend workshops in the country – where students gut and skin rabbits, pick wild mushrooms and smoke trout – the consumption of wild food feels counterintuitive.

“We eat so much food from the supermarket that is treated with the worst shit you can think of – fungicides, pesticides, herbicides and fertilisers – that people have this freak out when they pick something from the forest that is absolutely wild, with no chemical impurities,” says Anderson, sitting behind the wheel of a truck on the freeway towards Melbourne. “But it is really safe to eat, because it is picked and eaten within an hour,” he continues. “This is a big part of the weekend. It’s not just ‘This is the right or wrong kind of mushroom to eat’, it’s about changing our views on food.”

Read the story

Saturday

By Paul Wilson | Photography Brook James

Paul Wilson and Jake Nicolson of Circa show us how to roast the perfect potato.

One of the best things about winter is dishes like a hearty, warming roast. But to bring the dish to a whole new level, sometimes it’s all about the smaller things and unsung heroes. In this case, we’re talking the roast potato. Perfect for enjoying with a host of classic winter dishes, a perfectly roasted potato can transform any old meal.

The key to pleasing results with roasting potatoes is in choosing the correct variety. What you need to keep in mind is that some varieties are more suited to mashing, boiling and baking, or even making gratins potato gnocchi. Make sure you do a little research before selecting a certain type and always ask your greengrocer for specific varieties to roast, or check the rear of the bags at the supermarket for their recommended usages.

Par boiling is the next vital step, along with adding aromatics like garlic and rosemary. Cooking with duck fat will also make the humble roast potato a marvellous, gastronomic accompaniment.

Read the story

Sunday

By Leanne Clancey | Photography Brook James

Think sherry is just for grandmas? Well, maybe they’re onto a good thing. The inaugural World Sherry Day is coming up this Sunday and MoVida’s Frank Camorra is ready to pour you a glass.

"Sherry? That's what my grandmother used to drink!" It's a well-worn sentiment that MoVida owner and executive chef Frank Camorra has heard countless times. Along with MoVida's sommelier Liz Carey, Camorra has made it his job to lead an endless stream of curious Melbourne diners down the cobbled, previously unexplored laneways of Spanish food and wine, bringing us to the point where at least some of us know our crianza from our chorizo. Sherry, on the other hand, still remains a bit of a mystery.

Read the story

MY BROADSHEET

About Register
Copyright © 2013 Broadsheet Media