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  • Recipe: Jasmine tea egg with smoked chicken salad for Easter

    Want to get a headstart on your Easter menu AND add something a little different to blow your mates’ hair back AND avoid basic...

  • Nail your Good Friday with Hot Cross Bun French Toast

      Think French toast is the perfect communion of bread and goog? Wrong. Get creative this Easter and swap out bread for HOT CROSS...

  • Recipe: Baked Eggs with Tomato and Fennel

    This dish is pretty damn easy and makes for a delicious brunch, lunch or dinner if you’re an egg freak (like me). The secret...
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Eggs

  • Cassandra Mackay | May 15, 2014

    Goat’s Cheese, Asparagus and Pancetta Quiche

    Ingredients 1 sheet of shortcut (reduced fat) pastry, pre-rolled 6 eggs ½ cup of milk 1 small spring...
  • Tucker | April 23, 2014

    Recipe: Breakfast in Bed

    DUTCH PANCAKES TAKES: 35 minutes DIFFICULTY: Medium SERVES: 2 DAIRY FREE, SUGAR FREE Ingredients 2 free range eggs...
  • Cassandra Mackay | April 16, 2014

    Moroccan Eggs

    Delicious spicy Moroccan Eggs add rustic warmth to an Autumn day. I love to make a hot lunch...
  • Gram Magazine | February 27, 2014

    Recipe: Arabian Buttered Eggs with Mint and Lemon

    It’s fried eggs, but not as you know them, they’re awesome. The lemon! The mint! The chilli and...
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Gram Magazine

GRAM magazine is a bi-monthly print/digital magazine of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food writers.

© Copyright 2018 Hired Gun Media. All rights reserved. ABN: 60 431 461 347

Latest News

  • Recipe: Jasmine tea egg with smoked chicken salad for Easter

  • Bar review: Dexter, Preston

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  • Coffee review: Equilibrio Coffee Roasters – The Honest Few blend

  • Recipe: Roasted pork belly with black fungi salad

  • GRAM’s Top 10 most popular recipes of 2018

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