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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As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
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.
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.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
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.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
The Fiat 500X launches in Australia tomorrow and the company
threw a celebratory lunch in true Italian fashion to welcome the
Party guests gathered at a private hilltop estate overlooking Sydney's Palm Beach for a culinary tour through Italy courtesy of Osteria Balla's Stefano Manfredi.
But before bread was broken and glasses were raised, guests christened the new wheels by taking them on a scenic journey through national parks and along the winding Amalfi-ish coastal roads of Sydney's northern beaches.
"It's all about la dolce vita," says Fiat's product manager, Aitezaz Khan, "and the 500X is to Fiat what No. 5 is to Chanel - it's the grammar of the style."
The new design pairs premium styling features including Beats by Dre audio and a sporty flat-bottom steering wheel with performance enhancements such as blind-spot monitoring and forward-collision warning.
"It's both blue jeans and red leather," says Olivier François, chief marketing officer and head of brand for Fiat, who flew from Paris to host the event. "We've taken the DNA of the Fiat 500 series and amplified it with X-factors."
At lunch, guests were welcomed by a table laden with Aperol Spritzes, rosemary, peonies and vines. Chef Manfredi's family-style menu started with shared plates of Calabrian "cannoli" with eggplant and ricotta, Basilicata-style umido with braised oyster mushrooms, an Abruzzese dish of farro with wild greens, and Campanian arancini with peperonata.
"I wanted the menu to resemble a road trip through Italy that I did in a Fiat 500 a couple of years ago," says Manfredi.
A turnip and lentil salad with a hazelnut sauce from Turin, Fiat's birthplace, came next and other regional specialities - such as Sicilian prawns with Savoy cabbage and salsa salmoriglio - followed.
Darren Purchese from Melbourne pâtisserie Burch & Purchese provided the sweets : lemon and raspberry tartlets, salted-caramel chocolate bricks, mint chocolate tubes and caramel pops.
"Some of the desserts were brought up from Melbourne in a 500X," says Purchese. "They've never travelled so well."
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