Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
If you're taking a break from the booze this time of year, there's no need to survive on lemon, lime and bitters alone. Ask (with confidence!), and your bartender won't hesitate to mix you up something on the softer side, but there is a bit of technique involved in creating a truly interesting non-alcoholic cocktail.
"The key to a truly great a non-alcoholic cocktail lies in balance," says co-owner of Sydney soda and cocktail bar PS40, Michael Chiem, who supplies a range of hand-crafted sodas to restaurants and bars such as Firedoor, Archie Rose distillery and Bennelong.
"There should be a sweet/sour/bitter and sometimes salty balance," says Chiem. "Though alcohol is not always necessary, it is a handy carrier of flavour." So, when it comes to skipping the hard stuff, it's worth spending time thinking about layering flavours and using the best ingredients you can find, as you would any regular cocktail.
Here, Chiem and partner Thor Bergquist show us how to mix up a couple of their best non-alcoholic drinks for dry July. Drink up.
PS40, shop 2, 40 King St, Sydney, NSW, ps-soda.com; Mon-Sat 4pm-midnight.
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