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Hand-selected wines from 500+
Australian wineries delivered to your door!

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Food

Guy Grossi talks food, drink and mischief

Celebrate la dolce vita or the ‘sweet life’ with the Nov/Dec issue of Selector magazine featuring our cover star and celebrity chef Guy Grossi.

Join Guy as he discusses his passion for food, wine and a little mischief!

 

Guy Grossi's Midnight Spaghetti Recipe

Get Guy Grossi's Midnight Spaghetti recipe here. For more recipes and the full interview with Guy, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery. 

Checkout Selector's Exclusive interview with Guy Grossi

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Life
My City - Sydney with Neil Perry
Words by Neil Perry on 6 Dec 2017
Neil Perry, The Rockpool Group ’s Culinary Director and a chef who has helped shape the food scene in Sydney, reveals where he likes to eat & drink in his hometown. Sydney is a very beautiful city with its harbour and gorgeous white beaches, but it’s so much more than just a pretty face. The restaurants and bars are second to none and they give Sydney a beautiful personality. The city has changed so much over the last 10 years and if you add in Chinatown, some amazing places are all within walking distance. I regularly dine at Rockpool Dining Group restaurants so they feature genuinely in my top picks. My favourite bar in Sydney, hands down, is the bar at Rockpool Bar & Grill . My wife, Sam, and I like to go and enjoy a great bottle of wine, or a fantastic cocktail, or both, while we chat with the bar guys and soak up the amazing buzzy atmosphere. We’ll have some beautiful freshly shucked Sydney Rock oysters, all iodine and tasting fresh of the sea, our favourite minute steak with café de Paris butter, the Cape Grim beef full of flavour and perfectly tender, and we always share a number of sides like roast pumpkin, grilled corn, shoe string fries and a salad. It doesn’t get any better. Breakfast and beyond
Room 10 is the best place in Sydney for coffee and breakfast . Andrew Hardjasudarma and his team not only make some of Sydney’s best coffee, but the food out of such a tiny space is nothing short of miraculous. My go-to is the classic soft boiled egg and avocado on toast, or any of the brilliant breakfast sandwiches - the slow cooked brisket with slaw and pickles is probably their signature. I also love the Brekkie Rice, which is perfect for a healthy start: creamed red rice, quinoa, walnuts and pepitas topped with dukkha. Chaco Bar is without doubt the best yakitori place in town, but it also has next level ramen – served Monday nights and Wednesday to Saturday, lunches only. Go for the chilli coriander – it’s spicy and full flavoured with such a fresh delicious cleanness to it. Add an organic egg: they are awesome! The yakitori skin is crunchy, smoky and creamy all at once and the wing and chicken meatball with slow cooked egg are a must. They also serve the best gyozas. Are you getting that I love this place? Wash it down with a beer and sake and say hi to Chef Keita, we’re lucky to have him in Sydney. Azuma is another terrific Japanese restaurant in the city owned by Kimitaka Azuma. Here we go for sushi and sashimi, which is so well made, and the best dish of all is the wagyu sukiyaki for two. We love sitting sipping sake as I cook our beef slice by slice in the boiling soy broth. We add tofu, bok choy, mushroom and spring onions, all the time cooking another strip of beef and dipping it, eating with rice and then at the end adding udon noodles to the broth. Such a great one pot dish.  Masterful Dim Sum Another favourite from our own portfolio is Jade Temple . I love having the dumplings for lunch, made fresh daily by our Dim Sum Master, Dicky. They’re always so perfectly balanced in taste and texture and I can’t get enough of the roast duck either. Golden Century is famous for being a chef haunt and I was one of the first eating there along with Tetsuya way back in 1990. We all loved the place as it was open late and the food was always fabulous. All these years later, nothing much has changed, only I don’t eat late anymore, I’m in bed well before 3am these days! Sam and I love the green lip abalone steam boat. This is another great one pot dish for two people to share. We get noodles and tofu with it to make the perfect meal. The abalone arrives thinly sliced on lettuce and we have soy dipping and a little XO sauce. The slices are dipped for seconds and added to the soy in your bowl, then start with tofu, then noodles and finish with lettuce, just keep adding broth and seasoning to the bowl as you eat, drinking the soup from time to time. This is one of the world’s great meals, you may even see owners Eric and Linda wandering around. Fire in the Heart Mike McEnearney’s No. 1 Bent Street is a treat. It’s everything I love: no fuss, awesome produce, seasonal cooking and loads of love and care. Everything on the menu is great, but you have to try the bread, it’s possibly the best in Sydney, and anything off the grill or out of the wood fired oven, which form the heart of the kitchen. I love Mike’s touch with vegetables, so order a bunch of salad and veg dishes and eat one of the best plant-based meals in town.
Danielle Alverez at Fred’s in Paddington is another chef cooking beautiful, sustainable, seasonal produce with fire at the heart of the kitchen. Try to score a seat at the kitchen bench: a great spot to share a bottle of wine, watch the kitchen in full swing and eat some of the best food in Sydney. With her pedigree of Chez Panisse and The French Laundry, it’s no surprise everything is delicious. Add a wonderful wine list and beautiful, simple decor and you can settle in for long lunches and dinners. Cheap eats and BBQ Burger Project is a weekly stop for me as well. The Cape Grim 36-month beef is ground in store, hand-formed into patties, and cooked medium – they’re unsurpassed in the city. Naruone is great for a cheap Korean bite . My favourite is the spicy pork with rice. It comes on a sizzling platter with pork slices, cabbage, carrots, onions and sesame seeds after being wok fried in gochujang. It’s spicy and delicious and perfect with a beer. The KFC, Korean Fried Chicken, is really very good too. Dan Jee is my favourite Korean BBQ place . They cook it in the kitchen over a big charcoal grill, rather than at table-side grills, so it gets more of a smoky flavour. Short rib, pork belly and bulgogi are my go-to dishes. I can’t eat there without having Yukhoe, the Korean raw beef salad. It’s amazing with julienne frozen beef, Asian pear egg yolk and sweet sesame dressing that’s perfectly balanced. Further reading:  The Best BYO Restaurants in Sydney
Food
Peter Gilmore
Words by Mark Hughes on 14 Sep 2018
If there was one restaurant whose identity is quintessentially Australian, Quay would have to be it. Perched over Sydney Harbour, you look across to the iconic Sydney Opera House while dining on the acclaimed contemporary cuisine of Peter Gilmore.  For almost two decades, Peter has been in the upper echelon of the world’s best chefs, so he’s perfectly placed to define Australia’s food identity. He’s narrowed it down to one word: freedom. “Apart from our Indigenous history, Australia doesn’t have a long standing food history compared to countries like France or Japan,” says Peter.  “If I was a chef in France, I would have been born with a really strong French identity, but being an Australian chef, I have been exposed to so many different cuisines. So our identity is that sense of freedom and our willingness to open our palates to all different types of cuisines from around the world. “The other thing is, we can grow all the ingredients for all those cuisines somewhere in our country from the tropics right down to the cool climate areas of Victoria and Tasmania, so we have access to incredible fresh produce, so I think that has a huge influence.” From the earth Diverse produce is a certainly a key component of Peter’s cuisine and a topic he explores in his recently released book, From the Earth. Throughout its beautifully photographed pages, Peter catalogues an extensive list of rare vegetables, detailing their history and flavour profiles as well as showcasing the boutique farmers who grow them for him at Quay. “When I started growing vegetables in my own backyard 11 years ago, I realised how many unusual fruits and vegetables there are that are not in the mainstream market,” says Peter.  “Their difference is their thing. They have different profiles, looks, colours, flavours. As a chef, that is really interesting. It gives me a bigger palette to work from.” Key to a new Quay These heirloom vegetables play a key role in the new identity at Quay. For the first time in 16 years, the restaurant recently underwent a multi-million dollar face lift. The kitchen is bigger, the dining spaces more intimate. Gone too is the old menu, including the dish most people identify with Peter, his snow egg dessert.  “When we decided to renovate Quay,  I knew I had to let go of some of the signature dishes and the snow egg was one of those,” says Peter.  “I am very proud that I created an iconic dish that people love. But you have to let go of things if you want to be creative and renew. So it wasn’t that hard for me to say goodbye.” Of course, there is a new dessert, white coral – chocolate ganache that is aerated, put in liquid nitrogen and served on ice-cream. And while Peter admits it will probably be referred to as the new snow egg, he’s confident it will impress. “It is very fragile and brittle and we ask the guests to tap it with a spoon and it just breaks apart. So there is a little bit of theatre, a bit of fun and that emphasises our new approach to the food at Quay. “We are only doing a tasting menu now, so it’s allowed me a new structure – to take the diner on a holistic journey throughout the meal. It is about interaction without being too kitschy, but still maintaining the integrity of the dishes and ingredients.”
Two Blues Sauvignon Blanc 2014
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