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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
You won't find a hand-poured, hand-moulded pepper grinder made
from New Zealand beech and Australian brass at Ikea. Nor will you
find bespoke chefs' knives crafted from re-purposed skateboards or
stunning shibori-dyed napkins in deep indigo hues. Let us save you
the queues and the qualms (and throw in a little wabi-sabi to
boot): here are five Australian makers to look out for right
Rowland Perry hasn't been making knives for very long, but as a kid growing up fishing and hunting in rural New Zealand, he always had the need for a blade. A friendly competition with his dad to make a knife in 2013 prompted the now Sydney-based designer to start Skate Shank, a backyard business refashioning old skateboards into bespoke kitchen tools such as chef and cheese knives and pizza cutters. No two Skate Shank designs are the same and 95 per cent of Perry's work is done by hand. Talk about sharp.
Skate Shank, skateshank.com
While you might have come across Shilo Engelbrecht's designs in Jac+Jack, Sportscraft, or in the lifts at the Ham Yard Hotel in London's Soho, her own collection of homewares, Älv, is equally striking. The magic begins on canvas: Engelbrecht's oil paintings - expressive layers of pink and burgundy, offset by forest green, navy or peach, perhaps - are photographed then digitally printed on soft European linens and silk. Her linen napkins, for starters, will completely transform your next table setting. But be warned, you'll have your eye on the bed linen or a wall hanging, next.
Älv by Shilo Engelbrecht, shilo.net.au
The Seasonal Circle
After studying nutrition, Hannah Archibald went on to work as a private chef, and spent her days growing and preparing wild and native Australian food for clients such as activewear designer Lorna Jane Clarkson. Now she's a designer, but still lives and breathes the rhythm of the seasons from her home in Cabarita Beach in northern New South Wales. What originally began as "knocking up some simple labels for the garden", she says, has since turned into sandblasting and cutting marble French vanilla-hued egg trays and Calcutta-gold salt and pepper wells for her food concept and homewares line, The Seasonal Circle.
The Seasonal Circle, theseasonal.com
Between her backyard and laundry in Melbourne, Victoria Pemberton has spent the past four years up to her elbows in vats of indigo, practising the ancient Japanese art of shibori dyeing. Pemberton only uses natural, plant-derived dyes and everything from PVC pipes to beer coasters to create patterns. The result is a unique collection of hand-sewn tablecloths, napkins and tea towels that will brighten your table setting and mood in equal measure.
Bind|Fold Napery, blog.bindandfold.com
Christian Tucker and Breeze Callahan grew up as family friends in Canberra, but it wasn't until the pair moved to Melbourne independently as adults that they decided to work together on their brand Hank. The pair's first product, Forbes, is a hand-moulded pepper mill made of concrete, brass and New Zealand beech timber; and its sidekick, Ike, is a salt bowl. While Hank's pieces might be minimal in style, they're certainly not short on character.
Globetrotting coffee-obsessives, meet the Rok espresso maker...
Raise your gateaux to new heights with a glam cake stand.
Accent marble with timber and metallics for wintry cool.
Between her backyard and laundry in Melbourne, Victoria Pemb...
Extract the most from your spices with mortars and pestles; ...
Be it ever so humble, there’s few things as homely as a good...
Subtle in style, strong on character.
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