January – February 2021

Welcome to the January-February edition of The Tomato

Hilton Dinner

Hilton Dinner by Patrick Kerby

 

Features

Brunch worth doing
We asked several chefs for their favourite brunch dishes to make and enjoy by yourself or with your people

Getting to know pita
The simple yet extraordinary staple | Iain Ilich

A young man’s quest
Dylan Greenhough

Hilton Dinner, Bon Ton Bakery, remembered
Friends and food people reminisce | Mary Bailey

Departments

Dish
Dalla Tavola Zenari opens; Chris Hrynyk joins Madison’s; Bar Bricco has reopened (when allowed); Casus Grill Eco-barbecue is perfect for winter picnics; Levi Biddlecombe undaunted by fire at Why Not; the Freezing Father stays home this year  | Mary Bailey

Wine Maven
Wines from the Mosel, Hungary and northern Italy. Plus: ready to drink solo cocktails from the Fort Distillery

Beer Guy
Brewing love | Peter Bailey

Drinks
Let’s get hygge: warm drinks for cold days | Mary Bailey