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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.
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.
Kick off winter with a week of cheese tasting.
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.
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.
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.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
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.
The great Australian cider bubble keeps expanding, writes Max Allen, but when it bursts, who will be left standing?
When I first wrote a feature about the cider boom in these pages
three years ago, I was amazed to find about 40 Australian cider
producers out there. Now I know of at least 120 Australian-made
cider brands - and I'm coming across a new one almost every week.
The market for international ciders has grown, too: a good range of
scrumpy, cidre and apfelwein from the UK, France and Germany is now
The big multinational booze companies have also been very active on the local cider scene this summer: just before Christmas Foster's (now owned by SABMiller, the world's second-largest brewer) spent more than $5 million relaunching the Strongbow brand; Coca-Cola Amatil took over distribution of the Swedish Rekorderlig brand and launched its own cider, Pressman's, produced in conjunction with the huge Riverina-based wine company, Casella; and Japanese-owned brewer Lion launched the Kirin range of Fuji Apple ciders exclusively in Australia.
Not that any of these big brand products should be called real cider, mind you. Not to this purist, anyway. They're all concocted with water and apple juice concentrate: I think of them as "facsimile ciders". I can see why they're popular: their sweet, juicy appeal (often derived from added flavouring) hides the taste of alcohol, making them easy to drink.
Real cider should be made solely from the juice of freshly crushed whole apples (or pears) - certainly no concentrate, flavouring nor water added. This is how Co-op Pear Cider, one of the most inspiring local brands to emerge in 2013, is made: Packham pears grown in Victoria's Goulburn Valley are crushed and pressed, yeast is added to convert the rich pear sugars into alcohol, and the resulting pink-tinged cider is bottled with carbon dioxide to make it fizzy. Simple. Real.
The cider is made by a new small artisan company called Faire Ferments, in conjunction with the GV Food Co-Operative, a group of Goulburn Valley farmers trying to keep agriculture viable by processing and marketing their own produce after the withdrawal of multinational food companies from the region.
You're most likely to come across some of Australia's best new ciders close to the orchards and cideries where they're made. Red Sails ciders, made at a heritage orchard in the channel country south of Hobart, are a big hit at the city's biennial Australian Wooden Boat Festival; the funky farmhouse ciders of Lobo are barely known outside South Australia, where they sell through pubs and farmers' markets; and Mornington Peninsula's Seven Oaks Farmhouse Cidery has a loyal following at the region's monthly Red Hill Community Market.
When the current cider bubble has burst (and it will) and all the facsimile cider brands have become a distant corporate memory, it's these real ciders, made from real apples and pears, by real people that will endure.
TASTE THIS - SIX OF THE BEST
Top-scorers from the 2013 Australian Cider Awards, open to locally produced and imported ciders - all made from real, whole apples and pears.
1. The Hills Cider Company Pear
Cider, Adelaide Hills, SA, $5 (330ml)
Heaps of peary aroma, balanced sweetness and a touch of ginger spice. Drink from a schooner with ice.
2. Small Acres Cyder "The Cat's Pyjamas", Orange, NSW, $32
Excellent, full-flavoured but refined apple cider. It's like biting into a Granny Smith. Try it in a Champagne flute.
3. St Ronan's Pear Cider, Yarra Valley, Vic, $25
With gorgeous rich, complex pear aromas and a lovely soft, creamy texture, this is best paired with an oozing washed-rind cheese.
4. Red Sails Dry Cider, d'Entrecasteaux, Tas, $18
Made from traditional English cider apple varieties, this is funky, grippy, satisfying and cheddar-friendly. Drink from a classic English half-pint glass.
5. Cornouaille "Manoir du Kinkiz", France, $20
Brilliantly spicy and complex farmhouse cider that's great with stinky camembert and best drunk from a squat, wide tumbler.
6. Weidmann & Groh Trierer Weinapfel, Germany, $22
Rich, golden and chewy, ideally drunk from a German apfelwein glass, a straight-sided, diamond-patterned tumbler. Bring on the knackwurst and sauerkraut.
Related link: cocktail recipes.
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