Chef’s Notes
In early October I joined other Roux Scholars for one of our regular overseas study visits together, every other year, this year to Sweden and Denmark. Although based mainly in …
From the beginning of January, ignoring the much claimed and customary resolution for the month, every Wednesday through ‘lockdown’ I’ll present a wine I am tasting, including a little information …
Now available for purchase – parcels of recipes and the ingredients for them – the same as we use from our special suppliers. Created by Head Chef, Kenneth Culhane, and …
UMEBOSHI PLUMS Umeboshi, an inspiration drawn from Kenneth’s Roux Scholars’ visit to Japan, applied to our local fruits and herbs, is a great way for us to save the local …
Petersham garden salad, asparagus and broad beans, white chocolate mayonnaise The Dysart Arms Head Chef, Kenneth Culhane The composition of this salad changes with the rhythm of the garden; freshness, …
Celebrating Autumn: Seasonal Dishes, Garden Harvest & Celtic Culinary Traditions
For us, every season has its own magic. Here at The Dysart Petersham, the subtle shifts in sunlight, shadow, and sky arrive quietly, only to mature suddenly. These changes bring …