After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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?
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.
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.
What's next for the unstoppable spirit?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
Go Greco-Italo retro with George Calombaris, some almond-flavoured liqueur and plenty of lemon juice.
The focus of Mama Baba, the new Greco-Italian restaurant opened
in South Yarra by George Calombaris and his cohorts, is "dishes
that make you think fondly of your grandmother, but with the
newness of today". In the Amaretto Sour, part of the eatery's
substantial cocktail list, they've certainly nailed the nanna (or
rather, nonna) angle, the Amaretto Sour being a true retro classic.
"We wanted to highlight Italian and Greek spirits in their classic
format, with clear distinct flavours; ones that are simply mixed
but massive in flavour, and I believe the Amaretto Sour is all this
and more," says manager Sam Maher. Our tip? Amaretto can be plenty
sweet, so taste, taste, taste and make sure the lemon balances it
out for a truly sour Sour. Mama Baba, 21 Daly St, South
Yarra, Vic, (03) 9207 7421.
MAMA BABA'S AMARETTO SOUR
Pour 60ml amaretto, 30ml lemon juice, 1 eggwhite (about 15ml) and 5ml sugar syrup into a cocktail shaker. Shake vigorously to froth the eggwhite, add a handful of ice and shake again. Add lemon juice to taste, shake, strain into a glass filled with ice, garnish with a maraschino cherry and serve.
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