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.
Kick off winter with a week of cheese tasting.
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.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Ed Loveday, co-owner and co-sommelier at Sydney's Bar Brosé, walks us through the line-up.
It's sad to say it, but these days there really aren't many places in Sydney where you can go for a decent bottle of wine and something to eat when it gets late. We'd often be left scratching our heads when a table of diners at Acme, our restaurant in Rushcutters Bay, finished dinner and asked us, "Where can we go for another bottle of wine like the one we just had?"
So here it is, Bar Brosé, a natural wine bar with a late licence. It's a flexible experience, though. We open from 5pm and you can come early for a glass before pushing on elsewhere, book a table with friends for dinner, or swing through late for dessert and some cocktails.
Yes, the wines are "natural", and depending upon what camp you come from, maybe that's a dirty word. There's still something for everyone, though. The list runs the full gamut from conventional and familiar to mind-bending intergalactic juice. All wines are made with a metric tonne of love and consideration for the soil they come from, and for the consumer that drinks them.
To start: house Spritz
There's more to spritzing than just Aperol. In fact, there's an infinite universe of spritzing possibilities just waiting for you. We're pretty into the organic Rondò Aperitivo from Alto Adige. It sits somewhere between Aperol and Campari, both in bitterness and alcohol content. Our current house Spritz is a nip of Rondo, topped with a dry and neutral prosecco (letting the Rondo do most of the talking), a splash of sparkling water and a sprig of Thai basil for an aromatic lift. Pure party-starting stuff - sound the vuvuzela.
Next up: NV Puffeney Arbois "Cuvée Sacha" Savagnin-Chardonnay, Jura, France
Jura wine veteran Jacques Puffeney has been dubbed the "Pope of Jura", synonymous both with the region and its style of intentionally oxidised whites. Sadly Puff Daddy has recently retired, but we were lucky enough to snag the last-ever 24 bottles of CuvéeSacha to land on Australian shores. The process of exposing the wine to oxygen gives it a moreish nuttiness and savouriness. Oxy wines will complement pretty much any food, but for a three-point fade-away team it with a one of Analiese Gregory's gougères. They're made with Comté cheese from the same region. Get at it while you still can.
Still thirsty? 2013 Brendan Tracey Pineau d'Aunis, Loire Valley, France
One of the tastiest bottles of red I've had recently. Pineau d'Aunis is a variety grown almost exclusively in the Loire Valley. It's not easy to find. On top of an already declining production (tighter AOC guidelines have forced producers to favour the likes of gamay and cabernet franc), there is only a minuscule amount imported into Australia. Winemaker Brendan Tracey grew up on the northern Californian hippie trail before moving to the Loire in his late teens. He's spent time making wine with local legend Thierry Puzelat and their friendship is evident in their wines. Brendan's pineau d'Aunis is a total dream. It's deceptively light in colour with vivid bright cherries and raspberries on the nose and a touch of white pepper spice. You could also serve it slightly chilled on a shorts day.
To finish: Heiwa Shuzo Yuzushu
This is the ultimate "Clear all history" button for your palate, made with equal parts junmai sake and yuzu juice. The yuzus are juiced with their skins on, resulting in a refreshingly sweet, tart and bitter drink. It's long been our go-to post-meal splash at Acme, and we've got bottles on hand at Brosé too. At 7.5 per cent alcohol it also leaves you plenty of room for other activities.
Bar Brosé, open Wed-Sat 5pm until late, Sun from 3pm, 231A Victoria St, Darlinghurst, NSW, barbrose.com.au
See our 'On the house' features with Dave Kerr from Melbourne cocktail bar The Beaufort, or with Banjo Harris Plane, co-owner and sommilieur of Melbourne's Bar Liberty.
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