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.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
Tony Conigliaro's pale, clear, otherworldly version of a Bloody Mary at Dinner by Heston Blumenthal is a thing of wonder and a must for any self-respecting cocktail hound. The problem, until now, was that access to the Bloody Mary was restricted to restaurant guests. That changes this week when Dinner's glamorous old school bar opens to all comers from 10 every night.
Conigliaro, a pioneering London-based cocktail expert, is flying into Melbourne this week and will be behind the bar from Wednesday through to Saturday fine-tuning the list and introducing several new cocktails that he and Dinner chef Ashley Palmer-Watts have been dreaming up at The Drink Factory, a London-based "laboratory where concepts are transformed into drinkable realities by a host of machinery and techniques normally associated with chefs and science".
"I've known Heston and Ashley for a number of years now so it was quite a natural progression for us to work together on the cocktails at Dinner in Melbourne," says Conigliaro. "It's a collaborative process in that we got to experience the work in the Dinner kitchen and have access to their historical reference points and research for the food. We like to keep ingredients fresh and in line with the desires for the season."
New drinks on the list include an Australian representative among historical English and American references (Bucks Fizz, Mint Rickey, Olive Leaf Martini). The Terroir Barossa consists of vodka distilled with flint, clay and fern that "represents the flavour of Australian soil".
It's also the end point of the list's "journey" from England to Australia that starts with White Cliffs, a chalk liqueur and Champagne concoction representing the Dover landmark.
But for local cocktail lovers, Conigliaro's arrival in Melbourne also marks a starting point by releasing his unique booze alchemy to a wider crowd. Drinks at Dinner may well become a thing.
Dinner by Heston Blumenthal,Crown Towers, Level 3, 8 Whiteman St, Southbank, Vic, (03) 9292 5779, dinnerbyheston.com.au
Bar open to the general public daily from 10pm-midnight.
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