Knives out over cookbook scandal, the latest in a string of juicy controversies
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The Age
09-07-2025
- The Age
RecipeTin Eats founder upset her recipe was used to murder three people
The beef Wellington in RecipeTin Eats' acclaimed debut cookbook, Dinner, once stood as a testament to founder Nagi Maehashi's meticulous approach to trial-and-error recipe development. 'I'm proud to say I've finally cracked one of the trickiest of haute cuisine classics, the grand beef Wellington,' Maehashi wrote on her RecipeTin Eats website in 2022. 'The end result is incredibly juicy, edge-to-edge rose pink beef encased in pastry boasting a flawlessly crispy base.' Though the self-taught cook once baked 89 variations on a vanilla butter cake before publishing the recipe to her site, it was her beef Wellington that had taken the longest amount of time to perfect. But over the past nine weeks, Maehashi's labour of love became the signature dish in the so-called mushroom murder trial of Erin Patterson.
The Age
14-06-2025
- The Age
Richmond's Love Letter is an ode to Yorkshire puddings, gravy and chaos
Perry and Bellamy go to Vic Market three times a week to see what their favourite vendors have put aside for them. They turn the spoils into good-value feasting for the $49 feed-me menu on Wednesdays, and steak nights on the Thursday and Friday when you might find a fancy surf'n'turf with wagyu eye-fillet and exquisite Skull Island prawns, or porterhouse with Moreton Bay bug. The approach is over the top, exuberant and generous. Drinking is adventurous and accessible. I love the Campari served in a mini frosted-glass 1930s bottle for pouring over ice and an orange slice. There's a wine blackboard with weekly glasses, carafes and bottles listed by colour and weight, which is a nice way to stretch and learn. Most wines make the list after a local winemaker brings them in and chats the team through a tasting. Service is eager and caring, a love letter enacted for every table. The very idea of fine dining can feel exclusionary, something that other people do, but Love Letter rewrites the template. The restaurant is down-to-earth, personal and cheerily obsessed with making people happy, a fine formula for dining indeed. Three more restaurants redefining fine dining Cutler It opened 13 years ago as Cutler & Co, and chef and co-owner Andrew McConnell has given his flagship a few rethinks over the years. Now it's simply Cutler, with a poised bistro menu and an all-class no-fuss feeling. Wednesday Cellar Nights mean $30 corkage and shared dishes that match well with Bordeaux and Burgundy. 55-57 Gertrude Street, Fitzroy, Regale Cafe empress Sutinee Suntivatana owns Humble Rays and matcha specialist Tori's, and now also has Regale in the Old Carlton Brewhouse at the top end of the city. The Asian fusion menu includes chicken rigatoni with gochujang vodka sauce and smashed olives, and sticky rice and white chocolate mousse with corn relish. 555 Swanston Street, Carlton, The Roe A backstreet warehouse is now a temple to sea urchin. They're served raw, rolled up in spring rolls, infused into broths, tucked into fried rice and arranged in colourful bowls with other seafood. An invasive and feral species, eating sea urchins is also conservation.
Sydney Morning Herald
14-06-2025
- Sydney Morning Herald
Richmond's Love Letter is an ode to Yorkshire puddings, gravy and chaos
Perry and Bellamy go to Vic Market three times a week to see what their favourite vendors have put aside for them. They turn the spoils into good-value feasting for the $49 feed-me menu on Wednesdays, and steak nights on the Thursday and Friday when you might find a fancy surf'n'turf with wagyu eye-fillet and exquisite Skull Island prawns, or porterhouse with Moreton Bay bug. The approach is over the top, exuberant and generous. Drinking is adventurous and accessible. I love the Campari served in a mini frosted-glass 1930s bottle for pouring over ice and an orange slice. There's a wine blackboard with weekly glasses, carafes and bottles listed by colour and weight, which is a nice way to stretch and learn. Most wines make the list after a local winemaker brings them in and chats the team through a tasting. Service is eager and caring, a love letter enacted for every table. The very idea of fine dining can feel exclusionary, something that other people do, but Love Letter rewrites the template. The restaurant is down-to-earth, personal and cheerily obsessed with making people happy, a fine formula for dining indeed. Three more restaurants redefining fine dining Cutler It opened 13 years ago as Cutler & Co, and chef and co-owner Andrew McConnell has given his flagship a few rethinks over the years. Now it's simply Cutler, with a poised bistro menu and an all-class no-fuss feeling. Wednesday Cellar Nights mean $30 corkage and shared dishes that match well with Bordeaux and Burgundy. 55-57 Gertrude Street, Fitzroy, Regale Cafe empress Sutinee Suntivatana owns Humble Rays and matcha specialist Tori's, and now also has Regale in the Old Carlton Brewhouse at the top end of the city. The Asian fusion menu includes chicken rigatoni with gochujang vodka sauce and smashed olives, and sticky rice and white chocolate mousse with corn relish. 555 Swanston Street, Carlton, The Roe A backstreet warehouse is now a temple to sea urchin. They're served raw, rolled up in spring rolls, infused into broths, tucked into fried rice and arranged in colourful bowls with other seafood. An invasive and feral species, eating sea urchins is also conservation.
