• Roast Suckling Pig Shoulder

Chef Tip
Colin Fassnidge from the Four In Hand shows us how to make a great chicken stock. Sounds simple, but[more]
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Foodie News
On Tuesday 28th May, we were frocked up and heading into the circus – I mean the Sofitel Melbourne[more]
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Meet the Chef
Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005[more]
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Today's recipe exchange comes to us from Jen from Bathurst, in NSW. It's her Stunning Thyme, Barramu[more]
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