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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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Numbered from left to right, down the image.
1. SUPER SAKE
Miyako-Bijin "White Label" Junmai Yamahai, Awaji-shima, Japan, $75
After importing and wholesaling for years, Black Market Sake are now retailing through their website, making it easier to get hold of stunning drinks like this: aromas of radish and apple, slinky texture, deep and complex umami-rich finish.
Imported by blackmarketsake.com
2. SINEWY SYRAH
2012 Cobaw Ridge Syrah, Macedon Ranges, Vic, $50
If you like medium-bodied, intensely flavoursome shiraz grown in cool, high-altitude vineyards, try this beauty: subtle but seductive scents of pepper and dark humus lead to a sinewy mouthful of glossy blackberries and powdery tannin.
3. TONGUE HUGGER
2012 Celler Escoda-Sanahuja, Nas del Gegant, Conca de Barbera, Spain, $41.95
This bold Spanish red sits at the far end of "natural wine" production - biodynamic farming, no additions - but, thanks to its sturdy tannic backbone, tastes bold and youthful: superbly rich purple fruit, meaty, earthy, glorious.
Imported by apostrophewine.com.au
4. RICH WHITE
2014 Rutherglen Estates Renaissance VRM, Rutherglen, Vic, $32
The more blends of viognier, roussanne and marsanne I taste, the more I think how well-suited these grapes are to warm-climate regions like Rutherglen: this wine is ripe, complex and generously proportioned, but long and savoury, too.
5. COUNTRY WINE
2014 Pyramid Valley Howell Cabernet Franc, Hawke's Bay, New Zealand, $54
Slice some chunky terrine and crusty baguette and pour yourself a glass of this deliciously rustic, medium-bodied red with its wild hedgerow berries and touch of earthy funk. You might still find the 2013 around the traps: it's also superb.
Imported by imbibo.com.au
6. BONZA VINO
2015 Giovanni Armani Giorgio Bianco Superiore, SA, $25
Love the fake cheesy Italian name; love the daggy, early-'90s computer design (check out the website for a giggle); love the mouthful of melon-pulpy deliciousness delivered by garganega and sauvignon blanc grapes. Bravo!
7. MID-LIFE TINNIE
Pirate Life Throwback IPA, Adelaide, SA, $5
Brewing mid-strength (3.5 per cent alcohol) beer without sacrificing flavour is a challenge, but the Pirates have risen handsomely to the call: there's loads of fragrant hoppy goodness and refreshing bitterness in this lovely little tinnie.
8. SPANISH BOTANIC
Cillar de Silos Golfo Vermut, Ribera del Duero, Spain, $75
This fabulous vermouth comes from one of my favourite producers of red wine in Ribera del Duero. At its heart is a base of super-rich tempranillo grapes, over which are draped layers of dark, swirling botanical complexity.
Imported by thespanishacquisition.com
9. NEW NERO
2015 Eldorado Road Luminoso Rosé, North-East Victoria, $25
This terrifically dry, spicy and satisfying rosé is made from the black nero d'Avola grape variety, originally from Sicily, but now thriving in Australia's warmer regions. Eldorado Road also makes a bold, slurpy $35 red from the same grapes.
10. TOP PET NAT
2014 Brave New Wine Little Sister Pet Nat, Mount Barker, WA, $28
This little beauty from WA is one of the best Australian pet nats - naturally sparkling wines that finish fermentation in the bottle - I've tasted: it's full of juicy little red berries, cascading and snapping and popping across your tongue.
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