Tetsuya Wakudu’s Slow roasted snapper with olive, capers and tomato recipe

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/

Colin Fassnidge is hands down the coolest celebrity chef on TV. Witty, roguish and charismatic, his colourful culinary journey has been about directing the fire inside. Colin Fassnidge is in his element. He’s hosting a  My Kitchen Rules  season launch at his recently refurbished  4Fourteen restaurant  in Sydney’s hip Surry Hills. He’s been asked to say a few words in front of a collection of influential media and assorted celebrity guests. Tall and lean, his posture is all swagger – a cross between Jagger and James Dean as he growls into the microphone, cracking a few jokes in his gravelly Irish accent before proceeding to tear strips off his co-stars Pete Evans and  Manu Feildel .  He then takes his seat between the editor of a trashy women’s magazine and a noted food journalist and effortlessly holds court, managing to talk ‘gossip’ and ‘serious culinary discussion’ in equal measures. He re-tells a story of when he met the owner of  Channel 7 , billionaire Kerry Stokes, at a network lunch.

Rick Stein recalls his first trip to Mexico as a ‘life changing’ experience. He travelled there as a wide-eyed young man back in the late 60s and, for the first time, dined on dishes like tacos, huevos rancheros and enchiladas. He was immediately besotted. “Apart from having the odd Indian or Chinese meal back in the UK, I had no idea about how exotic food could be, and to arrive at age 21 with no concept of what the food was like, it was a real blast.  “I think it sort of set me on the course that I’m still on, spending a lot of time travelling around the world just looking for great food experiences.” Rick’s been a regular visitor to Mexico in the decades since, but just for short visits, so he was somewhat apprehensive when he embarked on his latest foodie adventure that would become the book and BBC TV series, The Road to Mexico. For more recipes and the full story with Rick, pickup a copy of  Selector   from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery.  OUT NOW: Road to Mexico by Rick Stein (Penguin Random House, RRP $49.99).