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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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.
To celebrate our first-ever Clean Eating issue (on the stands right now!) we chat to Daniel Riley, an acclaimed dancer with Sydney's Bangarra Dance Theatre, about how he eats on and off the stage.
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.
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.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
There's not much that can top a classic Aperol Spritz when the temperature rises, but in case you're looking for something new, here are seven different ways to spin the refreshing cocktail, from rum to cucumber.
How to grow rocket
This summer's most popular recipes
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On the Pass: Danielle Rensonnet
Eight inventive icy-poles
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Examining a dancer's diet
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Emma Knowles on Eating Clean
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Four ways with furikake
Seven summer Spritz recipes
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Daniel Puskas cut a dash through some of Sydney's finest restaurants before opening Sixpenny in the neighbourhood of Stanmore. One of Sixpenny's many pleasures is the gentle sense of dislocation between the sleepy, genteel suburban setting and the radical things playing out on the plate. They're frequently marked by genuinely inventive uses of produce, and are always presented with an eye for elegance. "I like to make things appear simple, but once you start to eat a dish you can see how complex it becomes," says Puskas. "The sauce looks like a classic jus, but is in fact purely vegetal." Start this recipe a day ahead to drain the pumpkin juice. Serve with roasted leeks or a simple green salad.
Food News & Features
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
These bite-sized snacks perfectly illustrate the versatility of choux pastry. They're an ideal vehicle for whatever savoury filling you like - we love cured trout and creme fraiche, but they would be equally delicious filled with thinly sliced leg ham and Gruyere, or even with a luxe pate, cornichons and frisee. If you can't be bothered curing the trout, flaked hot-smoked trout would make a good substitute. To make choux pastry, see our basic choux pastry recipe.
"I love the comfort of this dish," says Thompson. "It's gently grilled until golden and toasty. The rice can be cooked and steeped in the sweetened coconut cream the day before. In Bangkok, this dish is often made with the leftover grains from mango and sticky rice. Bananas seem to work best with this, both as a puree and sliced. Wrap in the banana leaves and grill. Be careful not to cook over too high a heat or for too long or the rice can become tough. Use overripe bananas for this recipe - their pronounced sugar produces a luscious paste." Start this recipe a day ahead to soak the rice.
For an even simpler version, leave out the octopus and add crisp croutons instead. Or try it with a poached egg. Or seared scallops.
"Historically, and still today, the scallop is regarded by the French as a delicacy," says France-Soir chef Jean-Paul Prunetti. "The common...
Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.
Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.
From watermelon rind pickles to nectarine, peach and orange blossom jam, now’s the time to start pickling and preserving the summer harvest....
Drink a lot over Christmas? If you're staying clear of the booze in January, your mocktails need not be boring. Here are 15 of our favourite...
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