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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
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.
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.
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.
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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
If you've wanted to say sorry, thanks or "I love you", online retailer Sorry Thanks I Love You has had all your designer axe, bespoke pet accessory and luxe satchel needs covered. Now, in a natural progression in the apology/gratitude/romance stakes, they've moved into wine, and they've got one of the best sommeliers in the country on board to help them out.
Launched over drinks at the Martin Place pop-up store in Sydney last night, the brand's foray into the world of the grape is led by none other than Sebastian Crowther, Master of Wine, and sommelier at Rockpool.
"We needed help, and a friend said he was friends with a Master of Wine and mentioned that there were only two other MWs in the country, so that sounded pretty good to us," says co-founder Ant White.
Fellow co-founder Caroline Ball says the brief to Crowther was to take the same approach Sorry Thanks I Love You takes to the rest of the collection.
"So my focus is on high quality, unique wines with a handmade element and an interesting story to tell," says Crowther.
As often as not, Ball says, that translates to wines being made by young, progressive wine makers working from very small vineyards. "Sylvie Ruffin, for example, only has three hectares of vines but her family has been making organic Champagne since the 1970s." Victoria's Crawford River, a favourite for Crowther since his days running the list at The Royal Mail Hotel, also features in the first line-up.
"They were the first in the Western Districts to plant vines, and so have really been experimenting from the get-go," says Ball. "They planted cabernet franc and merlot alongside their now-famous riesling, and are now producing what Seb reckons is one of the most underrated reds in the country."
It might be a thank-you or I-love-you occasion, but Crowther's picks will leave you with nothing to be sorry about. Hop onto sorrythanksiloveyou.com or bop down to Martin Place (or the new Melbourne pop-up, opening in Hawksburn on May 9) for your taste.
Sorry Thanks I Love You, Shop 2, Ground Floor, GPO Building,
1 Martin Pl, Sydney, NSW.
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