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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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.
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.
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.
Kick off winter with a week of cheese tasting.
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.
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.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
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.
A small community is making a big impression with some of
the hottest wine labels in the country, writes Max
Open the wine list in almost any trendy restaurant and look at the wines by the glass. Chances are that at least two - and a few more bottles on the list - will come from a tiny enclave of the Adelaide Hills called Basket Range.
Lucy Margaux, Jauma, Ochota Barrels, BK Wines, The Other Right, Gentle Folk - these are some of the hottest labels in Australian wine right now, at the forefront of the natural, low-intervention, minimal-additions trend. And the winemakers behind these labels all work - and in most cases live - around the corner from each other: a small community making a huge impression on the Australian wine scene.
There have been moments like this before: when the right people converge at the right place at the right time and take Australian wine culture in a new direction. It happened in the 1960s, when visionaries such as Max Lake established new boutique wineries in the Hunter Valley; it happened in the '70s when a group of vine-mad doctors dreamed up a wine culture in Margaret River; in the '80s when Peter Lehmann and others revived the Barossa's fortunes.
This time, what's drawn these people together in the wild hills of the Basket Range is a roughly shared philosophy of how wine should be made - with wild yeasts, as little added or taken away as possible, lots of skin contact, no filtration, and just the barest addition of sulphur at bottling. All the winemakers share this sensibility to varying degrees, even though the wines seem different - the perfumed precision of the Ochota Barrels Weird Berries in the Woods gewürztraminer is a world away from the autumnal funk of Lucy Margaux's Domaine Lucci Wildman Pinot Noir.
One of the group's biggest supporters is Campbell Burton, sommelier at Melbourne's Builders Arms and the organiser of Handmade and SoulFor Wine festivals. He speaks for many in the trade when he raves about the group.
"I'm so excited about what's going on in that little pocket of the hills," he says. "There's a progressiveness up there: everyone is having a crack, searching for how to make more delicious wine more simply, and sharing what they've learned with each other."
Importantly, Burton says, this isn't just a bunch of hippies flying by the seat of their tie-dyed pants. There's a lot of intellectual firepower and life experience behind these winemakers' decisions to throw away the rule book: Anton van Klopper of Lucy Margaux was a standout student at the University of Adelaide's winemaking course and worked in a large winery before planting his own vineyard; Jauma's James Erskine studied soil science and was named Gourmet Traveller Sommelier of the Year before establishing his wine business; Gentle Folk's Gareth Belton is doing PhD research into seaweed when he's not making wine and cider; The Other Right's Alex Schulkin is a scientist at the Australian Wine Research Institute.
Basket Range is a secluded, tree-filled bit of the Adelaide Hills, and although a few vineyards have been planted here since the '80s, the crumpled topography prevents too much development. Some of the local winemakers have their own plots of vines: Anton and Sally van Klopper's house and winery sheds overlook a biodynamic pinot vineyard; Taras and Amber Ochota have a patch of gamay vines on their block. But most of the winemakers buy their grapes from vineyards across the wider region and further afield. Brendan Keys from BK Wines, for example, cherry-picks chardonnay, pinot, syrah and other varieties for his tangy, textural whites and reds from vineyards in various pockets of the Adelaide Hills such as Lobethal, Lenswood, Piccadilly. James Erskine sources grapes for his outstanding Jauma grenaches from top sites in McLaren Vale such as the Wood vineyard, while Alex Schulkin's wild The Other Right Fire Head grenache comes from a vineyard at Vine Vale in the Barossa.
Anton van Klopper is arguably the most influential character in the Basket Range group, his own approach helping to inspire others - Erskine, Belton and Schulkin in particular - to establish their own wine businesses.
"When I started 10 years ago, I did the opposite of everything I was taught at winemaking school," says van Klopper. "I was fighting for a cause: making wine in a wild way that was sound, that had structural integrity. I helped others get started because I wanted people doing interesting stuff. And now the cause is here."
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