All posts filed under: Food

Adan Abrahanowic – The Argentinian Barbecuer

It’s always a busy night at Sydney’s famous Argentinian restaurant, Porteño, and the man behind all the action is Adan Abrahanowic. Barbecuing full lamb and suckling pig carcasses on the traditional asado (fire pit), Adan uses his expertise learnt from his South American upbringing to feed the hungry crowds of Surry Hills. Adan is 64 and began cooking with the asado and the parrilla (barbecue) as soon as he was old enough to feel confident with the open flames. “I always loved gauchos (cowboys) with the fires, the horses, everything like that and I think that was part of why I wanted to learn about cooking this way,” he says. He cooked in this style across restaurants in Argentina and Sydney, where he moved to in 1974. He gave up barbecuing for some time, saving his skills only for special occasions with family and friends and pursued his other skilled craft of glass cutting.”My original job was cutting crystal and I really miss doing it,” Adan explains. “When I used to cut glass and crystal when I …

Hervé Boutin – The French Chocolate Maker

Hervé Boutin is the chocolate maker from rural France whose 35-year career has taken him on a whirlwind adventure across the globe. From working in the fast-paced kitchens of Paris to luxurious five-star hotels in Asia, his continuing love affair with chocolate is an inspiring tale. Settling in Sydney in 1990, Boutin now teaches baking trades at The Illawarra Institute of Wollongong (part of TAFE New South Wales) to young and eager pastry chefs wanting to launch into their own careers. When he isn’t teaching, Boutin practices his well-rehearsed skills making chocolates at Lixie Chocolaterie. He can regularly be found in the open-plan kitchen whipping, piping and decorating our favourite indulgent treats. His story starts in south-east France where he grew up on a farm with his grandmother, grandfather and younger sister, “when you live on a farm, you find that all your primary ingredients surround you,” Boutin says. “Whether it’s the vegetables you dig up from the ground, or the poor chickens and rabbits that unfortunately end up on the frying pan, you see everything …