Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bali's new wave of restaurants, hotels and bars

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.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Gin trains, hotels and festivals

What's next for the unstoppable spirit?

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Bloody Shiraz Gin is back with a 2017 vintage

Four Pillars' Bloody Shiraz Gin

Four Pillars' Bloody Shiraz Gin

Last winter, Four Pillars distiller Cameron Mackenzie found himself with a quarter of a ton of surplus Yarra Valley shiraz grapes. So, he turned them into gin and the results were surprisingly - addictively? - good. Bloody Shiraz Gin sold out after just four months.

The good news is that the 2017 vintage is about to be released, and it's going to be bigger than last year's. Four Pillars sourced a whopping 10 tonnes of shiraz from the Warrandyte winery of Rob Dolan.

The potent purple liquid is made by steeping shiraz grapes in gin for eight weeks, pressing the fruit and then adding more gin. The result is an unfiltered, no-other-additives beauty that packs a punch at 37.8 per cent alcohol.

Its colour is reminiscent of sloe gin, but that's where the similarities end. "I've never been a huge fan of sloe gin," says Mackenzie. "It's incredibly tart and acidic and [the flavour of the fruit] overpowers the gin. It becomes a liqueur."

The spice of the shiraz grapes and the sharp citrus notes of the gin combine to create a highly smashable winter warmer best drunk straight, Mackenzie says, over ice. Or try it as a G&T - diluted with tonic, the gin's colour changes to a vibrant acrylic pink.

Bloody Shiraz Gin is available from 1 June 2017 online, from Four Pillars' distillery in Healesville, Victoria, and from select retailers. fourpillarsgin.com.au

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26.06.2017
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