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?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
"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 email@example.com 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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
The Horse's Neck goes uptown in Adelaide.
"The Throgg's Neck was a drink I came up with when I made a
series of drinks to commemorate different parts of New York," says
Owen Colin, manager of Adelaide's Chandelier Bar. "Mainly because
they had really cool names like Dutch Kills and Devil's Whirlpool
but also so I could use American spirits like white dog, applejack
and bourbon." The drink you see before you takes inspiration from
the classic highball garnished with the peel of an entire orange or
lemon, the Horse's Neck. "I thought it'd make the drink more
interesting if I served it in a Crusta style," Colin says; that is,
in a wine glass with crushed ice and the zest arranged around the
inside of the lip. "I love the fact that you can bash them out
quickly; they're really easy to make at home, which I do, often.
Well, until I run out of Woodford, that is." Adelaide Casino, North Tce, Adelaide,
SA, (08) 8218 4273.
CHANDELIER BAR'S THROGG'S NECK
Add 45ml Woodford Reserve bourbon to a white wine glass half-filled with crushed ice. Add three dashes of lemon bitters, top up with ginger ale, garnish with a long piece of orange zest or peel and serve.
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