With its 150-year anniversary just around the corner, Tabasco recently collaborated with Parlour Group executive chef Regan Porteous on a special lunch tasting event. Here are two of Porteous' Tabasco-inspired recipes.
This blue-eye trevalla recipe features in the newly-released Australian Fish and Seafood Cookbook, which contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.
Emiko Davies draws on her lived experience of traditional Florentine cuisine to share recipes that transport readers to the piazzas of Florence. Here she shares a recipe for a Pear & Chocolate Cake that is found across the region.