Index of recipes

I think that one of the realizations all cooks come to is that food all over the world is much more the same than it is different. One only has to look at bread, found in all cultures and parts of the world. The French have crepes, the Greeks have pita, Indians have naan, Jews have blintzes, South Americans have tortillas. All breads, all different, yet all the same. We use them in the same way. We wrap our food in bread and generally find it at every meal.

The 1990 Penfold’s Grange became the first wine outside California and France to be named Wine Spectator magazine’s Best Red Wine in the World.

Tetsuya Wakuda’s Sydney restaurant has been voted among the top ten restaurants in the world numerous times.

Seven Sydney restaurants were awarded three stars in Australian Gourmet Traveller’s 2010 list of the best 100 Australian restaurants.

Three Australian restaurants were named in the world’s top 100 for 2010 in The Restaurant Magazine awards, Quay came 27th, Marque came 67th and Attica 73rd.

Danish royals dined on Australia’s finest when leading chef Luke Mangan was called by special request to cook a five-course gourmet banquet for royalty in Copenhagen, when (the now) Crown Princess Mary married Crown Prince Frederick of Denmark in 2004.