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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What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
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.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
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.
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.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
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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.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Sydney's CBD is in for quite the (fizzy) shake-up when PS40, a combined bar and soda factory, opens this month on King Street.
Sydney bartender Michael Chiem (formerly of Sokyo, Cliff Dive and Bulletin Place) and Thor Bergquist (late of Melbourne's Der Raum and the Experimental Cocktail Club in London and New York) are behind the project. For the past year, while the bar and factory took shape, the duo has been supplying their all-natural PS sodas to restaurants such as Bennelong and Firedoor, and bar and distillery Archie Rose. "So far we've just been distributing the syrups and the venues carbonate them," says Chiem. "At PS40 we'll be able to commercially batch our sodas and tonics in-house. It's going to step it up in a big way."
The site, next door to café favourite Skittle Lane, will house a 500-litre stainless-steel tank to chill and carbonate the sodas, and a bottling machine that's been custom-built for PS40 by Portland brewing experts Meheen. "You'd think we were making beer with all this equipment," says Chiem.
The menu will include the full range of PS drinks with suggested servings for each to boot: the PS wattleseed cola, for instance, is recommended in a Batanga, along with a large measure of tequila, lime juice, green coffee beans and smoked salt.
There'll be 10 other cocktails without a soda focus, too ("Just things we're excited about," says Chiem). The techniques used in one cocktail - fermentation, for example, put to use in a pineapple-sambal cocktail - will not be repeated in the other nine on the list. Bergquist has also come up with a highly sessionable clarified milk punch made using leftover citrus and spices such as fennel seed and cassia bark, teamed with pandan, coconut and rum.
This considered approach will follow through to the beer and wine: local brewers such as Wayward Brewing Co will be on tap, as well as beers from Danish brewery Mikkeller. Wines will skew natural and organic (Domaine Alice Beaufort, Gut Oggau to name a couple) and on the snacks side there'll be charcuterie, terrines and a banh mi with shredded pork skin, pickled daikon and chicken liver pȃté.
The spacious watering hole - mostly black and white with pops of colour - was designed by Livia Lima, a former art director at Spring Studios in London and New York, and seats 50 comfortably, though it can take up to 60 people. "We could have done this in a factory but, being the cocktail bartenders that we are, we chose this site," says Chiem. "We want people to come back after all."
PS40, shop 2, 40 King St, Sydney, NSW, ps-soda.com; open this month, Mon-Sat 4pm-midnight
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