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This easy recipe results in a delicious chewy biscotti with a little crunch to the outside, says Hilton Adelaide pastry chef Mere Wojcik.
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Master stock is perfect for poaching or braising meats such as pork, chicken, beef brisket or duck breast. This recipe includes instructions for the simple master stock Coal Cellar + Grill uses for its twice-cooked pork belly.
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This tender and wholesome beef shank will warm the body and soul, says Coal Cellar + Grill executive chef Christian Jensen.
Hilton Adelaide’s Coal Cellar + Grill hosted an event this month to offer guests a sample of dishes from its new Winter Food and Wine Series Menu.
Tacos aren’t just for summer, says Coal Cellar + Grill executive chef Christian Jensen, who shares this recipe from the restaurant’s new Winter Food and Wine Series menu aimed at lovers of meat and wine.
Simple to prepare with fresh South Australian produce, this fish and chip dish is shared by Coal Cellar + Grill chef Mohammad Mohammadi.
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