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.
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.
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.
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.
Chef and restaurateur Joseph Abboud (Rumi, The Moor's Head, Moor Please) was
never a big beer drinker, but now he owns a brewery and can't wipe
the smile off his face.
"Beer has changed my life," says Abboud. "I really had no idea that it could taste so good and could have a place on the dining table like wine does."
Abboud's beer awakening has seen him join forces with Mazen Hajjar, the Lebanese beer guru he met about three years ago on a trip to Lebanon to source new beers for his restaurants. Hajjar, who has moved to Australia with his young family, is known around the international beer traps as something of a craft beer crusader. He founded 961 Beer during the 2006 Lebanon war, and the range has won acclaim for the use of local spices and herbs including za'atar, sumac, chamomile, sage, anise and mint.
Abboud became 961's exclusive Australian importer, and now the pair have launched Hawkers Beer, a 1400-square-metre brewery in the industrial back blocks of Reservoir in Melbourne's northern suburbs. The brewery is named after the time they spent on the road together in Australia, hawking the 961 to restaurants and bottle shops.
It's a project that's met with instant success. Within hours of brewing their first keg of pale ale last week, the pair took home the people's choice award at Geelong's Great Australian Beer Festival.
"It's a pretty satisfying drop," says Abboud, surveying the brewery's high-tech stainless steel brewing gear. "People kept coming back at the beer festival asking for more. That's when we knew we'd hit the sweet spot."
The next brew to come off the Hawkers production line will be an IPA (India Pale Ale), followed by a traditional Czech pilsner and a saison (French/Belgian farmhouse ale).
Both Abboud and Hajjar live within walking distance of Hawkers, and spend all their spare time tinkering, bottling, and cleaning the warehouse-turned-brewery.
Huge crates have been flipped over to create a makeshift bar plonked on top of a Persian rug right next to the gleaming brewing equipment. Visitors can sample brews on tap or buy a slab on site. It's a friendly, casual space - a kind of craft beer paradise. There's even a pool table.
Several Melbourne bars are already pouring Hawkers, including Thornbury's Carwyn Cellars, East St Kilda's Local Taphouse, the CBD's Papa Goose, Toorak's Hawksburn Hotel, Footscray's Station Hotel and Newport's Junction Beer Hall. Once fully established in Victoria, Abboud and Hajjar plan to sell their beer nationally.
As Abboud says, "It's hard to believe that a few years ago I didn't even drink beer. That's all changed."
Hawkers Beer, 167 Henty St, Reservoir, Vic, (03) 9462 0650, open Monday-Friday 9am-5pm.
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