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Terry Durack and bars as the new culinary frontier

The flexibility of a bar suits the new generation of chefs – but mainly, it suits us. ....

New South Wales , Paski Vineria Popolare , Enrico Tomelleri , Gerald Diffey , Ali Currey Voumard , Ellie Bouhadana , Hickson House Distilling Co , Fitzroy North , Public Wine Shop , Hope St Radio , Hickson House Distilling ,

Terry Durack and bars as the new culinary frontier

The flexibility of a bar suits the new generation of chefs – but mainly, it suits us. ....

New South Wales , Paski Vineria Popolare , Enrico Tomelleri , Gerald Diffey , Ali Currey Voumard , Ellie Bouhadana , Hickson House Distilling Co , Fitzroy North , Public Wine Shop , Hope St Radio , Hickson House Distilling ,

Terry Durack and bars as the new culinary frontier

The flexibility of a bar suits the new generation of chefs – but mainly, it suits us. ....

New South Wales , Paski Vineria Popolare , Enrico Tomelleri , Gerald Diffey , Ali Currey Voumard , Ellie Bouhadana , Hickson House Distilling Co , Fitzroy North , Public Wine Shop , Hope St Radio , Hickson House Distilling ,

Get a first taste of these hot new Melbourne restaurants before doors reopen

Get a first taste of these hot new Melbourne restaurants before doors reopen
goodfood.com.au - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from goodfood.com.au Daily Mail and Mail on Sunday newspapers.

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Flat out or time out? How Melbourne chefs are playing lockdown 5.0

Flat out or time out? How Melbourne chefs are playing lockdown 5.0
Emma Breheny
Photo: Eddie Jim
Lucy Whitlow hasn t been in a restaurant kitchen for more than a week, but she s still kept to a strict schedule. The pastry chef at Osteria Ilaria in Melbourne s CBD is also a budding cheesemaker and COVID lockdown means more time to hone her craft.
Mornings are spent making new cheeses, which takes about four hours, then in the afternoon she checks on those already draining in one of four refrigerators. Others might need brushing with brine to stop them drying out. Later, it s time to make her clabber – a term for fermented milk that behaves in a similar way to sourdough culture. Whitlow must feed the clabber 12 hours before she wants to make her next batch of cheese. ....

Christopher Hopkins , Lucy Whitlow , Ali Currey Voumard , Victor Liong , Osteria Ilaria , Campbell Burton , Nicholas Chia , Almay Jordaan , Simon Denman , Lee Ho Fook , French Alps , Bar Liberty , Old Palm Liquor , Brunswick East , Neighbourhood Wine , Good Food , Public Wine Bar , Chef Ali Currey Voumard , Fitzroy North , Public Wine Shop , கிறிஸ்டோபர் ஹாப்கின்ஸ் , ஒஸ்தேரிய இல்ரிய , கேம்ப்பெல் பர்டன் , நிக்கோலஸ் சியா , சிமோன் டென்மேன் , லீ ஹோ பூக் ,