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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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
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.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
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.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
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.
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.
"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."
February? What happened to January? Next thing you know it'll be
March. But that's not such a bad thing if you'll be in Sydney
because it means it's time for March into Merivale, the hospitality
group's in-house food (and now lifestyle) festival, back for its
From 23 February to 29 March, 50 events will kick off across 20 Merivale venues. Forget new year's resolutions - the central theme of the 2015 program is "living larger in every way, every day", a feat that's not too hard when you're talking venues like Mr Wong, Coogee Pavilion and Papi Chulo.
"In the past it was a bit of a specials month," says Merivale
food and beverage director Frank Roberts. "This year we will
showcase the lifestyle, too, creating great experiences for our
guests across all aspects of life."
That might include a Monday Detox, where the Ivy Pool Club lounges will be swapped for yoga mats and guests are encouraged to take a complimentary class before grabbing a healthy dinner and mocktail; Tuesday date night, where couples can wine and dine on a two-course dinner special and a glass of Chandon from $45; or Friday Surprise nights, which will see everything from impromptu opera and cabaret to circus performances (theoretically) surprise and delight diners in equal measure. Sunday brunches, mystery dinners, themed parties, masterclasses and wine tastings complete the program.
"The first year we were just trying to do something nice for the audience," says Roberts. "Now we're showcasing 22 kitchens to thousands of attendees with theatre, entertainment and a lot more wow-factor on top."
There'll be wow-factor (and then some) at the Festival's launch event on 25 February, where guests can redeem tokens for signature dishes and cocktails at various pop-up stalls throughout the Ivy, its Pool Club, Ash Street and Palings Lane. Merivale's newest addition to the family, The Coogee Pavilion, will make a splash, too, transforming into a marketplace for the Coogee Foreshore Festival, on Sunday 15 March.
"Coogee is absolutely made for this type of festival," says
Roberts. "You can have dim sum from Mr Wong and a fantastic raw
experience from Sushi
E. It's all the stuff we've done in the city, but in a
different light, and it's maybe even better at the beach."
If the larger events aren't your style, fear not - Savoir-Fair Thursday will be one of the festival's hottest tickets, with Merivale kitchen talent including Dan Hong, Jeremy Strode and Danielle Alvarez hosting intimate 22-person dinner parties at the Ivy private dining room, sitting down to share a meal with their guests.
"The space is Justin's private entertaining area," says Roberts.
"We're not reproducing the food from the restaurants in this case;
it will be what the guys would cook at home, and be a total
March into Merivale runs from 23 February to 29 March. Tickets are on sale now. For more information visit marchintomerivale.com.au.
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