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  • Guy Grossi’s Taglierini with Pine Mushrooms

    TIP: Don’t wash the mushrooms before you cook them. Use a fine-bristled brush such as an egg wash brush to brush off any soil...

  • Recipe: Eggplant Lasagne

    This is one of my favourite dishes to cook for dinner parties because it’s easy to make and there’s lots to go ‘round. The...

  • Recipe: Miso Roasted Eggplant with Soba Noodles and Spicy Ginger Rhubarb Salsa

    Sweet and sour is a classic pairing in many parts of Asia. Rhubarb is a surprising addition to this Japanese inspired salad of miso-roasted...
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Pasta

  • Gram Magazine | December 19, 2013

    Recipe: Stewed Rabbit Ravioli

    I love the way that this dish is paired with a sweet buttery carrot mash, rather than a sauce. ...
  • The Hungry Babushka | June 7, 2013

    Recipe: Chicken and Asparagus Lasagna

    I’m a bit bolognesed-out at the moment. I had a tad too much fun at my hairdresser (Wildilocks...
  • Finger, Fork and Knife | February 21, 2013

    Recipe: Scallop and Fennel Fettuccine

    Sometimes a comforting bowl of pasta is all you need to make you smile. While I don’t eat...
  • Finger, Fork and Knife | September 28, 2012

    Recipe: Giant Rigatoni, Heirloom Carrot and White Cabbage Bake

    Baked pasta dishes almost always follow the same script. They usually feature pasta, some sort of filling, 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

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