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.
Cake Wines, as the name may suggest, are all about the good
times. To help popularise their feeling that wine should be fun and
inclusive, the winemakers throw rooftop parties, collaborate with
DJs, and work with artists such as Kill Pixie and Beci Orpin. Now,
to celebrate the arrival of the warm weather, they're doing a
series of lunches in Sydney's inner south and west, bringing
together local chefs and wine lovers in community gardens to eat,
drink and make merry.
At the first of the lunches, held in conjunction with Glebe's St Helens Community Garden last Saturday, a demographically diverse bunch of revellers walked the garden with its manager, Jock Keene, before sitting down to a killer spread cooked by Chiswick chef Richie Dolan. The tunes were perfectly tuned, Cake head winemaker Sarah Burvill spoke with a candour that had the crowd in stitches, and the food was mighty fine, not least the wood-fired porchetta and the salad of radishes, bitter leaves and grains.
The next three events are just as promising: on Saturday 21 it'll be Jordan Muhamed, the chef of Thievery, at the Ultimo Community Garden; Saturday 5 December is Mike McEnearney, late of Kitchen by Mike, at Carriageworks Farmers' Market (with Cake young winemaker Richie Harkham standing in Burvill's stead); Saturday 12 December will be Bobby Fry of Redfern Continental at 107 Projects rooftop garden in Redfern, while the final shindig for the year, held at Charlie's Garden in Redfern on December 19, will feature none other than Gregory Llewellyn from Hartsyard on the pans.
The feasts make for a great afternoon, and $20 from the sale of each case on the day gets donated to the host garden or market. Get into it.
Cake Wines Community Feasts, $89 for lunch and paired Cake Wines (or James Squire beer), 21 November, 5 December, 12 December and 19 December
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