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burnt sugar mousse with candied mandarin

This recipe requires very few ingredients but some technical finesse. If you are up for the challenge of making caramel then give this recipe a spin. A perfect dinner party dessert as you can make the day before and allow them to set over night. As seen on LifeStyle...

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Gastronomy’s #Rusticolour menu launch

In February we launched the #rusticcolour menu trends with a long table dinner at Luxe Studios, Sydney. The event was attended some of Sydney’s most prolific food and lifestyle's influencers, print and online media and bloggers. The event was an immersive combination...

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White chocolate cherries

These are a delicious and beautiful summer treat. They are simple to make and a perfect gift for friends and family this holiday season. recipe 20 – 30 fresh cherries, rinsed and dried 400g white melting chocolate Edible gold glitter Melt the chocolate in a heat proof...

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Raspberry “Iced Vovos”

Just in time for baking season, here is our take on the Australian classic, Iced Vovos. These little gems are light and perfect with a cup of tea (or glass of champagne.) Enjoy! recipe By Gastronomy Pastry Chef, Lee Turford Makes 60 petits fours These hold well for 3...

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Gastronomy welcomes new Creative Director

Marcus Longinotti has been appointed Creative Director of the Gastronomy events team. Previously the event manager for British fashion e-tailer boohoo.com in both the UK and Australia, Marcus honed his event and styling prowess governing the creative direction of...

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Cider pulled pork sliders

We made these sliders to fulfill a brief for our friends at Liquid Ideas but they turned out so well I wanted to share them with all of you as well. Pork and apple is a classic combination (tastes so good!) that will go down a treat at any party or BBQ. Enjoy! recipe...

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Spring Menu Launch

We have launched the new premium spring menu. This season we have been inspired by some favourite rustic dishes and twisted them so they are light, modern and perfect for spring. As always, our menu features the best of the season and there is no shortage of amazing...

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gastronomy director profiled on the telegraph

Gastronomy Director, Miccal Cummins was recently interviewed by Leesa Smith of the Southern Courier about his experiences in the catering industry. The following article was published online at dailytelegraph.com.au and featured in the Southern Courier. Miccal...

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