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.
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.
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.
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.
Secure your place for dinner at the mighty Monster in
Canberra's hottest hotel. It's one you won't want to
Sean McConnell's restaurant, in Canberra's benchmark Hotel Hotel, is more than living up to its name. "We called it Monster not quite knowing how appropriate that name would become," he says. "It's a big one."
It's big on character, big on ideas and even bigger on diners - McConnell and his crew cater to walk-ins as well as guests at the hotel, Gourmet Traveller Boutique Hotel of the Year, plus there's a solid room-service offering from the same kitchen.
McConnell and the Hotel Hotel team have steered clear of typical hotel food, serving vibrant, imaginative, tasty dishes. "We wanted to push the boundaries," he says. "It's the sort of menu you could sit and graze from for hours."
For this month's Fine Dining Lovers reader dinner, McConnell presents a menu off the pages of Gourmet Traveller, starting with South Coast oysters, followed by a bright plate of kingfish crudo with burnt ruby grapefruit and lightly pickled fennel, and the Monster jaffle, rich with poached yabby meat. A Turkish-inspired sticky braised lamb shoulder is the main event, while a strawberry, rhubarb and pink peppercorn crumble ends things on a spicy-sweet high.
"A dish needs to have various elements of texture, temperature and colour, but it also has to be delicious," says McConnell. Delicious indeed. See you there.
Join us for dinner at 6.30pm on Monday 24 August at Monster, NewActon Nishi, 25 Edinburgh Ave, Canberra, ACT. The cost of $120 per person includes eight courses, wines by the glass, S.Pellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 6287 6287. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* A selection of South Coast oysters
* Kingfish crudo, burnt ruby grapefruit, pickled fennel, anchovy
2015 Eden Road Canberra Riesling
* Yabby jaffle, horseradish, crème fraîche
* Mulloway, broad beans, peas, almond cream, mojama
2013 Collector Lamp Lit Marsanne
* Roast beetroot, shankleesh, almond, onion and dill
* Celeriac, Jerusalem artichokes, puffed rice, parmesan
* Slow-roasted lamb shoulder, pistachio, pomegranate, yoghurt, vine leaves, brik
2013 Clonakilla O'Riada Shiraz
* Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
2013 Lerida Estate Botrytis Pinot Gris
SPONSORED BY FINE DINING LOVERS
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