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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Kick off winter with a week of cheese tasting.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
I drink a lot of rosé, especially at this time of year. There's
always a bottle or two in the fridge, and I'll often order a glass
of pink wine when I'm out at a restaurant, especially if the
company is sharing plates and we're eating anything from crisp
salad to garlicky fish to slow-cooked ribs. A good, food-friendly,
dry rosé tends to go with pretty much anything.
I love pink sparkling wine, too - especially if it's made from top cool-climate grapes and given plenty of time on its lees to develop complex flavours. Sometimes I hanker for full-bodied, magenta-coloured, deeply fruity rosé from a warmer region such as McLaren Vale or the Barossa - especially if there's rare, juicy kangaroo fillet on my plate. And there's no better match with fresh, summery, fruit-based desserts than a sweet - probably fizzy - pink wine.
But most of my rosé drinking is done at the still, pale, dry end of the spectrum: this is where Australian winemakers really excel, producing wines that have the most to offer when drunk with food. Over the past 10 years or so more and more examples of this style have emerged from wineries across the country, made from an incredibly diverse array of grape varieties - from barely pink mountain-grown pinot gris to almost-red hot country grenache; from delicate, floral pinot noir to sturdy, savoury nebbiolo. There's never been a better time to be an Australian rosé drinker.
1. 2014 Castagna Allegro, Beechworth, Vic, $40
This biodynamically grown, wild yeast-fermented, barrel-aged dry syrah rosé has the most alluring, slinky, seductive texture, and flavours of hedgerow berries. Also look out for the complex, satisfying 2010 Castagna Sparkling Allegro ($45).
2. 2005 Arras Rosé, Tas, $80
If anyone tries to tell you sparkling rosé is just a bit of fun, not a serious wine, pour them a glass of this stunning, late-disgorged pink fizz: its extraordinarily complex flavours of rosehip, hazelnut and brioche are guaranteed to impress.
3. 2014 Holly's Garden Ramato, Whitlands, Vic, $30
The Italian word "ramato" means "copper-coloured", a perfect description of this wine, made from clear pinot gris grape juice fermented in contact with its dark skins for a while. Textural, dry but rich, like a cross between a full-bodied white and a light pink.
4. 2015 High Noon, McLaren Vale, SA, $17
Hard to get hold of (most is sold direct from the cellar door when it opens for its brief annual season in mid-November) but absolutely worth the effort if you like full-flavoured, spicy, fruit-rich but dry grenache rosé. Excellent with gutsy grilled Mediterranean dishes.
5. 2015 Nine Vines Grenache Shiraz Rosé, McLaren Vale, SA, $16
There are plenty of $15-ish pink wines out there, but few are as consistently good, and offer such good value as the Nine Vines. Early-picked grenache and shiraz give the wine plenty of fruit balanced by freshness and a little spice.
6. 2015 Soumah Brachetto d'Soumah (500ml), Yarra Valley, Vic, $29
The rare (in Australia) northern Italian brachetto grape has been used here to produce a really charming sweet pink wine: pretty, spicy, almost vermouth-like herbal scents lead on to an enticing mouthful of ripe grapy freshness.
7. 2015 Innocent Bystander
Moscato (275ml), Swan Hill, Vic, $5
Made from sunshine-soaked muscat grapes grown along the Murray in northwest Victoria, this is so rudely exuberant and fabulously fruity it almost makes you blush. Also available in 375ml ($13) and 750ml ($20) bottles.
8. 2015 De Bortoli La Bohéme Act Two, Yarra Valley, Vic, $20
This wine is a benchmark both for affordable, stylish, ever-so-pale dry pinot noir rosé and for fabulous art nouveau packaging. De Bortoli's 2015 Vinoque Nebbiolo Rosé ($25), also from the Yarra, is also very good.
9. 2015 Spinifex Rosé, Barossa Valley, SA, $27
For such a pale and delicate-looking wine, this blend of grenache, cinsault, mataro and ugni blanc is chockers with deliciously fresh cranberry and spice flavours. Spinifex also produce a very good, more savoury, barrel-matured rosé called Luxe ($35).
10. 2014 Ngeringa Rosé, Adelaide Hills, SA, $28
Don't be fooled by the pale colour of this biodynamic syrah rosé: there's plenty of perfume - white flowers, a hint of spice - and lots of creamy berry-fruit flavour, and it finishes dry and savoury. Great with a chunky rustic terrine.
11. 2015 Sutton Grange Winery Fairbank Rosé, Bendigo, Vic, $22
One of the first wines bottled by new Sutton Grange winemaker Mel Chester, this unusual blend of syrah, sangiovese, cabernet, merlot and viognier is deliciously floral and intensely flavoured. Look out, too, for the paler, richer 2012 Sutton Grange Estate Rosé ($32).
12. 2015 Freeman Rondo Rondinella Rosé, Hilltops, NSW, $20
This is possibly Australia's most singular pink wine. Brian Freeman is the only person to grow the rondinella grape here; even in its homeland of Italy's Veneto region it's rarely made into varietal rosé. Very pale and dry but full of lovely grape-pulpy texture.
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