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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.
"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.
Flexing from sweet to savoury, muscat works in a host of
occasions. Max Allen does the festive matchmaking.
Muscat is one of the most versatile and food-friendly wine grapes in Australia, and it's worth getting to know the variety in its many guises as we head into the Christmas feasting season.
You're probably most familiar with muscat in the form of the famously luscious, deep-golden fortified wines from Rutherglen or, under its Italian pseudonym moscato, as a light, sherbety-sweet sparkling produced by wineries all over the country. Both styles are almost mandatory during Christmas. A growing number of Australian winemakers are also producing other expressions of the grape, from exquisitely perfumed but bone-dry whites to younger, lighter dessert wines.
The muscat family of grapes is very old, and had already spread across Europe by the time many Old World wine regions had been established. As a result, muscat has long been grown in European vineyards from southern Italy to Spain, where it's called moscatel.
While most Old World winemakers produce sweet wines from muscat, in some regions of France - Côtes de Gascogne in the south-west and Alsace in the north-east, for example - it's common to find dry white wines made from the grape, wines that smell enticingly sweet, but taste fresh and savoury on the tongue.
A couple of Australian winemakers have emulated this dry style over the years - notably St Leonards in Rutherglen - and a recent surge of interest has resulted in some lovely new local examples. From McLaren Vale, the Leask family's 2014 Hither & Yon Muscat Blanc ($20) is all floral aromatics that's clean and crisp in the mouth, while the 2013 Fleur ($19) from Rutherglen winery Scion is fuller-flavoured, more textural on the tongue, but finishes dry. Both would be delicious matched with a cold seafood salad on Christmas Day - Vietnamese-inspired prawns, perhaps.
South Australia's warm Riverland district grows much of this country's muscat crop and, while most of that fruit is destined for cheap 'n' cheerful sweet white, a handful of boutique makers in other regions are using it to produce drier, more characterful wines.
Langhorne Creek organic winery Temple Bruer has released small batches of stunning wild-fermented Riverland wines including a super-spicy and grapy 2014 #2 White Frontignac ($25); new, small Adelaide Hills-based label Unico Zelo has released a rich but dry 2014 Muscat d'Alessandria ($23) made from Riverland fruit; and winemaker Brad Hickey from Brash Higgins in McLaren Vale has pushed the stylistic boundaries with a dry, amphora-fermented, slightly cloudy Riverland muscat he calls 2013 ZBO ($37) - a complex wine I'd consider matching with classic roast pork or turkey with all the trimmings.
There's obviously something in the water in McLaren Vale, because the region is home to another winery pushing the boundaries with muscat. The 2014 Conte Estate "Il Bacio d'Oro" (kiss of gold) Moscato ($20) is the first example of this style I've come across that's been made without sulphur dioxide added as a preservative. The resulting sweet and fizzy wine appears a little rustic (it's slightly cloudy, unlike most moscatos), but what it lacks in conventional good looks it more than makes up for in flavour: unrestrained grapy muscat juiciness bursts all over your tongue. Drink it nice and cold as an anytime apéritif.
One of the most popular styles of muscat in southern France is called Beaumes de Venise, made by fortifying partially fermented grape juice with neutral spirit, then bottling the strong, sweet, golden wine while young and fresh. A few winemakers have tried producing this style here, notably Barossa winery Torbreck, whose 2013 "The Bothie" ($20) would make a fine partner for mince pies and a double espresso on Boxing Day.
Then there are this country's oldest and most profound fortified muscats, which are from Rutherglen. The best of these aren't cheap - Campbells' brilliant Merchant Prince Rare Muscat, for example, costs $110 for a half-bottle - but, among the finest and most memorable wines in the world, they're worth every cent: impossibly rich and complex, with a lingering warmth and taste of honeyed history that lasts for hours.
I can't think of a single wine lover who wouldn't be overjoyed to find a rare Rutherglen muscat in their stocking on Christmas morning.
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