Celebrity Life

No offal or snout here, but Cheek by Jowl impresses with fresh produce done in a daring combination of flavours.

The post Restaurant of the week: Cheek by Jowl goes bold with experimental flavours appeared first on The Peak Magazine.

No offal or snout here, but Cheek by Jowl impresses with fresh produce done in a daring combination of flavours.

For more stories like this, visit www.thepeakmagazine.com.sg.

It’s not often the humble pig gets first pick over a prime steak. But when it’s cut from a breed that produces beautifully marbled meat, and then given a masterful touch under the deft hands of Whitegrass’ Sam Aisbett, you get a dish of gold standard. Here, the jowl sits in a brine for eight […]

The post Dish of the month: Slow-cooked Mangalica pork from Whitegrass appeared first on The Peak Magazine.

It’s not often the humble pig gets first pick over a prime steak. But when it’s cut from a breed that produces beautifully marbled meat, and then given a masterful touch under the deft hands of Whitegrass’ Sam Aisbett, you get a dish of gold standard. Here, the jowl sits in a brine for eight […]

For more stories like this, visit www.thepeakmagazine.com.sg.

Former head chef of award-winning Quay in Sydney shares his favourite places to go for a fine meal or drink in the city.

The post Whitegrass’ Sam Aisbett gives insider tips to fine-dining restaurants in Sydney appeared first on The Peak Magazine.

Former head chef of award-winning Quay in Sydney shares his favourite places to go for a fine meal or drink in the city.

For more stories like this, visit www.thepeakmagazine.com.sg.