For the past few years, Grant Thompson has spent his weekends starting fires, building cannons, and experimenting with dry ice and liquid nitrogen. He's made pumpkins explode, defied gravity, and discovered countless ways to make everyday life easier using ordinary items such as butter, suntan lotio[...]
"Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best seasonal produce in i[...]