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.
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.
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.
It's been two years in the planning and has taken six weeks of construction, but The Grill is back and, yes, it's better than ever. The street-level room of Grossi Florentino has reopened, the fresh polish in the dining room courtesy of Mills Gorman Architects matched by a new blaze of energy in the kitchen.
With a wood-fired asado and a Josper oven, it's now more of a grill in nature as well as name. "Cooking over fire is an ancient technique in Tuscany," says chef-owner Guy Grossi. "It adds dimension and gives a great smokiness to our dishes. The guests can smell the timber burning, which stimulates the senses as well."
And what better way to kick the tyres for yourself than to join us at this month's reader dinner? Team Grossi's four-course dinner kicks off with chilli and lemon calamari hot off the embers with an inky sauce, while the main course sees Rangers Valley beef charred over timber planks and paired with peppers and ricotta.
Even some of the pasta is grilled. Testaroli is cooked like a pancake, then cut, boiled and dressed with parmesan and Grossi's own blend of olive oil. And, for good measure, there'll be hand-cut pappardelle with duck and porcini ragù as well.
The chefs are enjoying the new order as much as the locals.
"We've taken to the grill like a fish to water," says Grossi.
Join us for dinner at 6.30pm on Monday 23 May at Florentino Grill, 80 Bourke St, Melbourne, Vic. The cost of $150 includes four courses with wine and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (03) 9662 1811. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
NV Airlie Bank Chardonnay Pinot Noir,
Yarra Valley, Vic
* Calamari, capers, leaves, black ink
2015 Airlie Bank Yarra Valley Blanc II, Vic
* Testaroli, basil, olive oil and Parmigiano
2014 Punt Road "Chemin" Chardonnay, Yarra Valley, Vic
* Pappardelle, duck, porcini
2015 Punt Road Pinot Noir, Yarra Valley, Vic
* Rangers Valley Black Onyx Angus Scotch
* Charred peppers, ricotta
* Potatoes, garlic, rosemary
Punt Road Shiraz 2013, Yarra Valley, Vic
* Chocolate, amarena cherries, sbrisolona, ricotta
Napoleone Breakneck Porter, Yarra Valley, Vic
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