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.
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.
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.
Dan Aykroyd is a busy guy. He's a comedic hero, having graduated
from Saturday Night Live to create and star in the
blockbuster likes of The Blues Brothers and
Ghostbusters. He's also made his name as a blues musician
and an entrepreneur through the co-founding of the House of Blues
chain. He's been in Australia, though, promoting another of his
passions - vodka. GT caught up with him while he was in
Sydney promoting his Crystal Head vodka to talk drinks, parties and
his singular take on bush tucker.
GT: Welcome to Australia, Dan. Have you visited before?
DA: Never have. Just love the people and the architecture and the parks and the whole feeling of the city - the sophistication. It's one of the greatest international cities I've ever been in.
Where have you been eating and drinking since you've
been in town?
Nomad. We had lunch over there; it was really wonderful. They've got a nice kitchen and a wood-fired oven. They make the bread there, and they butter it with this beautiful black-salted butter. You could just sit there eating slices of that.
The vodka came out of me looking into the vodka world and saying, "Why do these products smell like this? I've got to get something better."
What's with the bottle? It's inspired by the legend
of the 13 crystal heads, right?
We did it because the legend of the crystal heads is about positive energy - enlightenment. The Mayans, the Navajos and the Aztecs were all supposed to have had these in legend and the heads were used to forward the tribe in a positive manner. Crystals have storage properties and the shaman would look inside them - he would see the future, the past and the present - to analyse how the tribe would move forward. We felt this positive energy would help our legend as we went out to sell this pure spirit, this clean spirit, this really superb and superior product.
So what do you drink when you're not drinking
I love wines. I like to drink red wine and white wine. I love a cold beer now and again and, of course, I do drink a Patrón. I love having a party and at the end of the dinner party serving Patrón XO Cafe.
What, for you, are the elements of a good
The people: it doesn't matter where it is, if you've got the right people. Preferably an outdoor space, a really good smoker and a barbecue - smoked turkey, smoked trout, smoked chicken, smoked meat; the grill for chops, steaks, swordfish and salmon. Then probably whipped parsnips, whipped turnips. Music: preferably a good old live R 'n' B band like Sharon Jones & the Dap-Kings, or Keith Hall - the great Australian blues man. Then, of course, good wines - good reds and whites to complement everything. A tub full of beer and a dance floor and basically just let it go.
What do you look for in a
Hole in the ground, genuine food, ethnic food. I like the out-of-the-way places that are dependable. I went to a restaurant on the French-Spanish border - a truck stop in a back road that you would have a hard time finding with a GPS. It sold simple Basque trucker food, but fresh salads and delicious grills and beautiful wines. It was really outstanding and it cost all of 30 bucks.
Do you have any down-time while you're here in
I'd like to drive out into the desert and put the pedal to the metal and go out and hit a kangaroo and cook the haunch. People eat it… If I killed a kangaroo with my car I wouldn't waste it; I'd prepare it and, of course, I'd have the greatest Australian wines with it by the side of the road with a crackling campfire.
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