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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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.
To celebrate our first-ever Clean Eating issue (on the stands right now!) we chat to Daniel Riley, an acclaimed dancer with Sydney's Bangarra Dance Theatre, about how he eats on and off the stage.
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.
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.
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.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
There's not much that can top a classic Aperol Spritz when the temperature rises, but in case you're looking for something new, here are seven different ways to spin the refreshing cocktail, from rum to cucumber.
Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang and
age it. Watching the Melbourne Salami Festa's
time-lapse footage of an entire pig being broken down and
made into salami is fascinating in a mechanical, Daft Punk-esque
way. It shows that homemade salami is hard work, that it requires
entire weekends, large sheds, backyards and extended families of
Italian proportions to make it happen, and stand around eating for
moral support. Doesn't all that effort deserve a festival?
Thus the Melbourne Salami Festa was born. The Festa's founder, Carlo Mazzarella, knew there were some well-kept family secrets hanging in Melbourne's garages that would remain there unless he did something about it. Having grown (or fermented) into its third year, the festival has acquired a judging panel of sanctified Melbourne salami authorities, with Chef Guy Grossi as the festival's patron. He has fond memories of "garage brigade" salami, and speaks passionately of "waiting for the little jewel to mature" with the "lovely, rich cured smell, firm, textured mouthfeel", and proper binding techniques that are essential to a top home-cure.
Although the competition entries this year have already been judged, ticket-holders can still put their two cents in for the People's Choice Award on the day. And while this is a celebration of the backyard producer, the festival's salumi market also showcases the best artisanal producers from around the country.
Another highlight of the Festa will be the Patron's truffle salami made by Grossi and served as part of a three-course gala dinner at Merchant Osteria Veneta on 24 October. Unfortunately, it's now sold out, but Grossi describes it as a "pork fest" where the menu will explore all parts of the pig, including housemade mortadella, Altamura bread with an 'nduja centre, potted pork and a dessert of blood tart.
Should you be inspired to join the home-fermentation wave and make your own salami (maybe even enter it in next year's competition), the Festa includes demonstrations focusing on the nitty gritty of breaking down a pig and how to make salami, as well as the dark(er) art of making blood sausage. Whether you plan to eat, learn, shop, or do all three, it's going to be a day with plenty of seriously good sausage on offer.
Melbourne Salami Festa, 10am-6pm, Sunday 26 October, Northcote Town Hall, 189 Northcote High St, Northcote, Vic. General admission tickets are $10 (children under 12 are free) and available at the door only, so arrive early.
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