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."
There's a new player in Melbourne's Little Bourke Street. The soft-accented French Saloon, replete with bentwood chairs, timber tables and a lofty red ceiling, set up shop inside a former apartment adjoining Kirk's Wine Bar in February. It's the seventh and latest addition to restaurant power trio Ian Curley, Con Christopoulos and Josh Brisbane's portfolio of eclectic eating spaces.
"A lot of people forget that eating is supposed to be about enjoyment," says Curley. "People get caught up with the architecture of a plate."
Head chef Todd Moses, formerly of Supernormal, describes the food as "bistronomy". "We're a modern Melbourne bistro with a European feel but we want to avoid getting locked into the classics," says Moses. Join us for dinner where the menu includes robust offerings such as crumbed and fried fromage de tête - braised and shredded pig's head - before a salade gourmande of duck served three ways: cold-smoked ham from the in-house butcher, pan-roasted offal and a quenelle of liver parfait.
A bitter dark chocolate and hazelnut shortcrust tart rounds out the sweet side with a Cognac Manhattan. As ambassador for the Ovarian Cancer Research Foundation, Curley invites guests to wear white on the night in support of White Shirt Day on 2 May. "As it's the tenth year of OCRF, I think it's important to help stamp out this insidious disease."
Join us for dinner at 6.30pm on Monday 2 May at French Saloon, first floor, 380-384 Little Bourke St, Melbourne, Vic. The cost of $125 includes dinner, wines and a $10 donation to the Ovarian Cancer Research Foundation.
To book, visit trybooking.com/KMSW.
For more on OCRF, call 1300 OVARIAN or visit ocrf.com.au
French Saloon menu
* Anchovy toasts, guanciale and Espelette
* Yasa caviar, potato blini
* Pig's head cheese beignet
NV Bellussi Prosecco, Valdobbiadene
* Kingfish crudo, gravlax dressing, confit egg yolk and carrot
Monopole Riesling (made by Whittmann), Rheinhessen
* Duck salade gourmande, hazelnut vinaigrette
2014 Gabriel Rosé, Grenache, Bandol, France
* Short rib of beef, mustard leaf, sour onion and bone
2014 Brusset, Côtes duVentoux, Grenache Dominant, France
* Bitter chocolate tart, clotted cream Cognac Manhattan
(cocktail of Cognac, vermouth and bitters)
* Petits fours to finish
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