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  • Recipe: Gin-cured ocean trout

    Sooo, apparently it was World Gin Day on Saturday and, yep, GRAM, totally forgot about it. No, we didn’t have too many gins, but...

  • Chinese New Year seafood and cocktail recipe: Gong Xi Fa Cai!

    Chinese New Year looms this Friday and so will begin the Year of the Dog, specifically the Year of the Earth Dog and it’s...

  • Cooking with Tulip’s Graham Jefferies

    We had a chat to Tulip co-owner and head chef Graham Jefferies and asked him to share one of the Geelong-based restaurant’s brilliant recipes....
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Seafood

  • Gram Magazine | July 5, 2016

    Tandoori Squid: Stuffed with Paneer Cheese and Cashew Nut Cauliflower

    Recipe By Sarong INGREDIENTS: Serves 5 Raita Yoghurt 2 tablespoons diced onion 2 tablespoons diced tomato 2 tablespoons...
  • Hannah Bambra | July 1, 2015

    Baked Rockling – With Dill Butter, Braised Celery and Yarra Valley Chardonnay

    This simple winter share-plate of fish utilises fresh, seasonal ingredients to complement the dry white wine in its...
  • Apples Under My Bed | March 26, 2014

    Recipe: Getting to Know Mussels

    I didn’t always love mussels. Early on in my eating career I made a few half-hearted attempts to...
  • The Hungry Excavator | September 9, 2013

    Recipe: Kaki Fry and Chawanmushi

    These babies were too hard to resist. Besides making the tempura soft shell crabs for the Japanese potluck...
  • 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...
  • Iron Chef Shellie | October 31, 2012

    Recipe: Prawns with Mango and Chilli Salsa

    The weather is getting warmer, the sun is staying out longer… With summer on its way, it also...
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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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