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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
From an extra hoppy IPA to a nicely bitter Australian vermouth, these are the drops that are getting us through that final winter month.
Numbered from left to right, down the image.
1. NEW HUNTER
2015 Domaine de Binet Pinot Grigio, Hunter Valley, NSW, $28
This is made in a "ramato" style, which means the pinot grigio grapes spend some time on skins to give the wine a bronze tint. I also really like the bold flavours of the 2014 Domaine de Binet Petit Verdot ($28).
2. JUICY PINOT
2014 Sailor Seeks Horse Pinot Noir, Huon Valley, Tas, $48
The Huon Valley, south-west of Hobart, is about as marginal as it gets for cool-climate viticulture, but on a good site in a good year pinot noir seems to love it here: this has the most gorgeous succulent dark cherry fruit. Seductive stuff.
3. GORGEOUS GRENACHE
2014 Eperosa Stonegarden Grenache, Eden Valley, SA, $80
You can still find lots of big, thick grenaches in the Barossa, but they're being eclipsed by a new wave of prettier, sprightlier, more elegant expressions of the grape. This one, made from very old vines, is a terrific example of the new style.
4. OLD FAITHFUL
2013 Tahbilk Cabernet Sauvignon, Nagambie Lakes, Vic, $21
If you like traditional Aussie reds - by which I mean earthy, well-priced, darkly ferruginous wines that age well for years - buy a case of this superb example. And a case of the also-great 2013 Tahbilk Shiraz (also $21-ish).
5. SERIOUS WHITE
2015 LAS Vino Chardonnay, Margaret River, WA, $65
Many of the wines in the LAS Vino range are on the alternative side (eg a creamy "albino" pinot, and a robust mashup of Portuguese red grapes called Pirate Blend) but this is classic chardonnay: complex, textural, satisfying.
2014 Bowen Estate Cabernet Sauvignon, Coonawarra, SA, $27
At a recent tasting of Bowen Estate reds going back to the first
vintage in 1975, I was struck by how well the cabernet ages. I
reckon this dark, violetty, firm young wine will mature every bit
as well as the great 2006, 1996 and 1980 vintages.
7. GREEK CLASSIC
2012 Kir Yianni Kali Riza, Amyndeon, Greece, $35
I love the Greek xinomavro grape, with its deep well of perfumed
forest fruit and super-savoury tannic rasp; I love how it goes so
well with grilled lamb. This is a particularly fine, well-balanced
and charming example from a top producer.
Imported by douglaslambwines.com.au
8. HOP HEAVEN
Wolf of the Willows XPA, Cheltenham, Vic, $6 for 330ml
The "X" in the name means "extra" - more hops than you'd find in
a regular IPA - but the beer is also extra-pale in colour and body.
So, despite the "X" factor of all that perfumed hoppiness, it's
beautifully balanced and eminently drinkable.
9. BITTER SWEET
Margan Off-Dry Vermouth, Hunter Valley, NSW, $50
An excellent new addition to Australia's small but growing list
of locally made vermouths. This nicely bitter, wonderfully fragrant
version is based on sémillon, infused with two dozen or so
botanicals, most of which are estate-grown.
10. RED ELEGANCE
2012 Golden Ball Gallice,Beechworth, Vic, $55
Regular readers know my penchant for classic "clarets": elegant,
mediumbodied, firm and grippy cabernet blends. Well, here's another
one, an absolute cracker from Beechworth: fine, intense,
blackcurranty, multilayered, long. Lovely.
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