We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Is this a return to glory for a glamorous Melbourne address?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
A celebration of one of our favourite breakfast foods.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
Yoghurt drinks are coming at you thick and fast.
"I've put a twist on a classic known as the Ramos Gin Fizz to
create the Eros Gin Fizz," says Nick Reed of Melbourne bar 1806.
Yoghurt isn't much called for in the traditional cocktail canon.
But perhaps its day has come: a mere stone's throw away, at
Demitri's Feast in Richmond, bartenders mix house-made yoghurt,
cucumber juice and Martin Miller's Gin infused with grilled lemon
in a siphon gun to a recipe designed in part by Luke Whearty of
Trink Tank consultancy to make a foamy shot they garnish with baby
mint leaves and fennel seeds and call a Demitri's Sour. Now that's
what we call cocktail culture. Drink up. 1806,
169 Exhibition St, Melbourne, Vic, (03) 9663 7722.
1806'S EROS GIN FIZZ
Muddle a 20cm length of cucumber in a cocktail shaker, add 45ml Hendrick's gin, 40ml Greek-style yoghurt, 15ml fresh lime juice, 15ml fresh lemon juice, 10ml sugar syrup, a dash of rosewater and a dash of eggwhite. Shake without ice for 10 seconds, add ice to half-fill, shake again, then strain into a chilled highball, garnish with a sliver of cucumber and serve.
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