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Food

Be part of Heston’s barbeque revolution

Over the last two decades, Heston Blumenthal has transformed food and shown us what is possible with flavour and the total eating experience. His imagination, innovative approach and ‘Question Everything’ philosophy has changed forever the way we think about food and cooking.
Recently, Heston turned his attention from the kitchen to the backyard and challenged the barbeque world.In collaboration with Australia’s most respected barbeque producer, Everdure, he focused his imagination and creativity on designing a stunning range of barbeques that take the primary outdoor cooking techniques of charcoal and gas and reshape them to allow the everyday cook to barbeque like never before.
By adding electricity to charcoal preparation and supercharging gas and barbeque convection design, his rebellious nature has created two ranges of barbeques that will revolutionise what is possible in our backyards.

QUESTION EVERYTHING

How did this barbeque revolution happen? Well, Heston started looking at what and how we barbeque and began questioning the norms of barbeque design. 
“Why do they all need to basically be the same? Why does convenience have to dominate over quality?” he asked.
Heston began to devise how to make them better and teamed up with Everdure. In collaboration, they came up with two amazing ranges; one based on charcoal and one based on gas. The result is Everdure by Heston Blumenthal.
The charcoal range features the Hub, the Fusion and the Cube; and in gas, there is the Furnace and the Force. All have features never before seen on a barbeque with unprecedented advances in heat, control, functionality, convenience, safety and design.

Find out for yourself

Everdure by Heston Blumenthal and Selector want you to join this barbeque rebellion and discover just how well you can cook in your own backyard if you have the right equipment.
We are running a series of masterclasses in Sydney, Melbourne, Brisbane and the Hunter Valley. Executive chef for the Everdure by Heston Blumenthal range, Bart Beek, will cook a sensational array of barbeque delights and Wine Selectors will match each and every serving with a perfectly paired wine.
Book your place now at these exclusive events to ensure you’re part of the barbeque rebellion with Everdure by Heston Blumenthal.

Book Melbourne BBQ Revolution Masterclass

Book Sydney BBQ Revolution Masterclass 

Book Brisbane BBQ Revolution Masterclass 

Register your interest for the Hunter Valley Masterclass coming soon
Note: Heston will not be at the events.

To view more about Everdure by Heston Blumenthal visit: www.everdurebyheston.com/

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Food
Regional Flavours: The sunshine state’s must-do food and wine festival!
From lazy, waterfront cocktails to a bustling market, celebrity chefs and beyond, Regional Flavours presented by The Courier-Mail is Australia’s largest free food festival. Started 10 years ago and held this year on 21-22 July in the stunning South Bank Parklands, the event will again showcase Queensland’s best fresh produce and gourmet ingredients. Celebrities on the Main Stage On the Main Stage in the South Bank Piazza, the specialty dish is entertainment – served fresh from Australia’s best celebrity chefs and culinary experts including Network Ten’s Matt Preston, Gary Mehigan, George Calombaris, Miguel Maestre, food goddesses Sarah Wilson, Katherine Sabbath, Jessica Sepel and global flavour connoisseur Adam Liaw. See how to create mind-blowing flavours and street-hawker-worthy meals at home, take in a tutorial on cooking with Queensland seafood, start to incorporate sustainable, plus much more. Entry is free, but spaces are limited, so arrive early to secure your seat. Queensland Taste Stage and Marketplace The thriving Queensland Taste Stage and Marketplace featuring more than 80 stalls from across the state will have a distinct theme of healthy alternatives, gluten and dairy free ingredients as well as vegan and vegetarian foods. On the stage, local chefs will walk you through exquisite recipes using local produce – think black garlic from Gympie, brilliantly-coloured Lockyer Valley beetroots and melt-in-the-mouth Moreton Bay seafood to name a few. Picnic Patch Located on the Little Stanley Street Lawn, Picnic Patch will be abundant with masterfully decorated tables, parlour games, cosy blankets and scrumptious food stalls offering fresh produce from the Lockyer Valley. Kick back in the winter sunshine and taste the tantalizing flavours of Australia’s salad bowl.
Future Food pavilion Take a glimpse into the crystal ball and hear from leading experts on what trends and insights you might expect on your dinner plate now, and in 2050 at the Future Food pavilion. Discover 3D printed food, smart horticulture and more, plus cheer on recent participants in the Future Food Business Acceleration Programs in the daily Grill to Till pitch competition. The Hunting Club Presented by Meat and Livestock Australia and The Charming Squire, The Hunting Club is part bar and bistro, part stage in a fabulous fusion of Queensland’s meat and malt scene. Open exclusively at Regional Flavours, you can head along for lunch, dinner and all-day grazing prepared by popular South Bank restaurateur, The Charming Squire. The Hunting Club also features special, extended opening hours – from 5pm until late on Friday 20 July, and 10am until late on Saturday 21 and Sunday 22 July. Kids Collective Pint-sized gourmets can enjoy a spot of food-focused play at the Kids Collective. Located at Central Café Lawns & Arbour View Lawns, Kids Collective lets children get their hands dirty with the Potato Journey by OzHarvest, a truly immersive experience of the life of a humble potato. There’s also a range of colourful craft activities to enjoy including edible fruit caterpillars, rainbow-coloured nutrition and book readings from Brisbane City Council Libraries. River Quay If rest and relaxation in palatial surrounds is what you desire, venture to River Quay presented by eatSouthBank. At Regional Flavours’ most luxe location, revel in the gentle hum of mellow tunes plus food and cocktails from some of South Bank’s five-star restaurants; Stokehouse Q, The Jetty, River Quay Fish, Popolo and Aquitaine at River Quay. Open from 10am until 8pm, so you can savour that spritz just a little bit longer. Is your appetite whetted? To plan your day and experience Australia’s largest free food and wine festival, head to regionalflavours.com.au . 
Life
Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
Get Poh's easy mixed mushrooms and hazelnut tart recipe here . For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99. 
Two Blues Sauvignon Blanc 2014
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