AFR Weekend joins the Melbourne dining institution’s founder and 78-year-old executive chef to celebrate half a century at the top - and share a few stories.

Pro fish processor Reed Brand explains how recreational anglers can do a better job at filleting fish with just a few tweaks.

Learn how to achieve the crispiest skin on salmon with this quick and simple recipe. This dish features succulent salmon, a silky garlic cauliflower purée, and a flavorful butter sauce made with fresh ...

Of course, Monday can slap that sweetness right out of you. That’s why you need Ali Slagle’s skillet broccoli-Cheddar rice. It’s a delicious way to push back against the part of you that wants to say, ...