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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Chef Nathan Sasi has settled into his marble-floored,
heritage-listed basement kitchen on Sydney's George Street with all
one needs to feel at home - a wood-fired rôtisserie, a 400-litre
milk vat, and more than 10 kinds of salumi hanging from the
Mercado is a showcase for the love of Spanish flavours and a focus on nose-to-tail cooking that brought Sasi acclaim at Nomad in Surry Hills. The pig's head on the counter is just a taste of what's to come.
"I fell in love with the cuisine, history and lifestyle while I was working around Spain," he says. "Anywhere that has siesta in the afternoon is a place I want to live."
You're invited to Mercado for a five-course menu showing Sasi's commitment to making everything from scratch, whether it be buffalo ricotta made with milk from Eungai Creek on the New South Wales mid-north coast, or the truffled mortadella he fashions from prime cuts of pork and beef. "We've tried to incorporate the history and the food you see in southern Spain today with influence from Morocco and the Middle East," he says.
And, yes, if you've read our review or seen our video, you'll be pleased to learn the smoked wagyu sandwich (maybe the best thing since sliced bread - or in it) is a lock.
A glass of muscat and two desserts bring things to a sweet close: "fat from heaven", a fl an traditionally made from yolks left over from clarifying sherry, and dulce de leche ice-cream with Sasi's favourite ingredient, bacon.
Join us for dinner at 6.30pm on Monday 25 July at Mercado, 4 Ash St, Sydney, NSW. The cost of $130 includes five courses and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (02) 9221 6444. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
* Buffalo milk ricotta, truffle honey
* Fish and chips
* Ortiz anchovy tart, roasted bullhorn peppers
Mandarin and Almond Spritz
* Smoked wagyu tongue in brioche, pickled green tomato
* House-made truffle mortadella, pickled guindillas
2014 Eidosela "Breizo" Albariño, Rías Baixas
* Turkish ravioli of wood-fired pumpkin, yoghurt and isot
2014 Muga Barrel-Fermented Viura, Rioja
* Spit-roasted whole suckling pig
* Dripping potatoes, roasted garlic crème fraîche
* Wood-fired carrots, almond dukkah, tea-soaked currants
2014 El Castro "de Valtuille" Mencia, Bierzo, or 2014 Celler Cecilio Billo Garnatxa Syrah Blend, Priorat
* Fat from heaven
* Dulce de leche ice-cream, butterscotch, candied bacon
2012 Fusta Nova Moscatel, Valencia
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