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."
Missed out on Noma? Get your
Redzepi contact high instead this March when the other half of the
Copenhagen culinary power couple appears as a surprise highlight of
March into Merivale. Nadine Levy Redzepi is in Sydney while her
husband, René Redzepi, runs the Noma Australia pop-up, and she's
keeping busy, cooking dinner with Danielle Alvarez, the Chez
Panisse-trained chef opening Fred's this autumn. At Uccello on 17 March
the pair present an evening celebrating the wholesome joys of
home-style cooking, just one standout in the five-week festival
that's known for its unusual and idiosyncratic events.
It's the first time the duo will share a kitchen. They were introduced by mutual friend and Noma alumnus Ben Greeno, who currently heads The Paddington kitchen for Merivale. "Ben thought it would be a good match," says Alvarez. "As Nadine says, she's not a trained chef but a home cook, and I feel a real connection to that. The meal is all about what we would cook for our friends and family, and I'm really excited to see her perspective on things."
While the dinner will showcase simple pleasures, this year's overarching festival theme is guilty pleasures. That means mystery feasts, a kicks-and-chopsticks collaboration by Ms G's chefs Dan Hong and Paul Donnelly, and chocolate masterclasses with the master herself, Lorraine Godsmark.
There's plenty happening on the booze side of things, too. Wash down the excitement with some limited-edition reserve wines poured by Villa Maria's Josh Hammond and group sommelier Franck Moreau, or original concoctions stirred in 16 different cocktail dens at the Establishment on 9 March.
All the fun begins at the launch party hosted at Ivy on 10 February, where Alvarez will be serving her own guilty pleasure - a baseball park-style hot dog.
March into Merivale, 14 February to 20 March. Tickets are on sale now.
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