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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
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.
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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It wasn’t just the golden goblets that glittered as celebrit...
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