Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
Counting down from 20, here are this summer's most-loved recipes.
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.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
You mightn't know the name but if you take your booze at all seriously you ought to know the face. James Tait has been the bar guy at a slew of Melbourne's finest - from Der Raum and Black Pearl to his current incarnation as sommelier at Lee Ho Fook - and in September he'll be throwing open the doors on his own juke joint.
The as-yet-unnamed bar will be a co-production with his wife, Cara Tait, a former financial controller at Coda and Tonka, and serial hospitality entrepreneur Peter Bartholomew. The man behind Rosa's Kitchen and Canteen, Lee Ho Fook, MoVida and many more, Bartholomew has form when it comes to talent-spotting, although this marks his first foray into the world of bars.
"He's pretty excited about the whole thing, actually," says Tait, a Scot who arrived in Australia six years ago. "We all have different talents to bring to the table."
The bar will stock 400 varieties of mother's ruin, around 20 beers ("we don't have room for that many") and will have a strong wine offering. "I've been into the wine side of things for about three years now so I'm pretty keen on having a really good list. I'll keep it nice and affordable, with plenty of interesting wines."
He promises a "secret weapon" in the food department - a consultant chef with a big reputation - but won't divulge any details, save to say the bar will open with a simple bistro offering.
Project architects Mills Gorman, who were responsible for neighbouring Ombra, are planning a fit-out that's "bright, organic, fresh and light. There's a lot of greenery in Melbourne's bar scene at the moment, but we're making a statement that we're not one of those dingy places."
After lengthy delays, the project was green-lit a few weeks ago by a council decision to let Bartholomew and Tait build another floor on the existing building at the top of Bourke Street (the ground-floor tenant is Flight Centre).
"We had the first floor already and we could have been trading for the past year, but it was so important to us to have the second floor, which will be two-thirds outdoors," says Tait. "I just want a great place to enjoy a drink on a sunny afternoon or a warm evening, a place with really fantastic service… that good old-fashioned hospitality."
19-21 Bourke St, Melbourne, Vic
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