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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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Impress: Poh Ling Yeow
Words by Mark Hughes on 14 Jun 2017
It is so easy to fall in love with Poh Ling Yeow. She's wildly attractive, intelligent, funny and vivacious. She has a dazzling charisma, but at the same time is approachable. And she’s oh so talented. A professional artist before starring on the first season of Masterchef, she is now a true celebrity of the Australian food scene and host of her own show, Poh & Co., on SBS. “It’s really lovely to be back on a second season of Poh & Co. and working with friends and family, because ultimately that’s where I get all my inspiration from,” Poh tells me when we sit down for a chat on the set of our Impress photoshoot. “It’s a very truthful depiction of how I draw my ideas, the kind of everyday influences that I have and the people that I come in contact with. “The thing that I love about the show most is that it touches on very common, suburban aspirations, you know, wanting to have a vege patch or build your own pizza oven. It’s got currency in terms of people being able to relate to it very easily.” Working on TV and being able to chat with people from all walks of life has also benefitted Poh in the fact that she has been able to feel more secure about her own food identity. “I used to be very purist about the way I cooked, but now I’m relaxing and understanding what my identity is, which is a Malaysian-born Chinese Australian. So I feel like my food should absolutely reflect that. “Now I feel I have this license to be a little bit more free and playful with my food and it absolutely reflects what food is all about. It’s all about multiculture, about mixing ingredients and techniques.” The other exciting development in Poh’s life is opening her first restaurant, Jamface, in Adelaide’s Central Markets. “It’s actually just a little café – a very casual place. I’m cooking light breakfasts and lunches. The main focus is actually my pastry. I’m well known for my Asian food, but the thing that I absolutely love is French pastry. You should come down and check it out.” Watch our exclusive video interview with Poh:  
Two Blues Sauvignon Blanc 2014
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