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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.
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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.
"The zucchini have gone crazy," says Rodney Dunn. "Which is great. The lettuce is always happening, it's just prolific and everywhere. The corn grows a foot every day, and the raspberries are finishing, with the birds getting the last of them. We had our first tomatoes the other day, so that's good. The pigs are getting fatter by the day, and I'm waiting for them to be old enough to go and have some fun with the boar so they can give me some little piglets. The geese are biding their time, and I'm going to fatten them over winter; the Jersey cows are being nuisances. They've been to the bull, but I'm not sure if they're pregnant."
Welcome to a day in the life of Rodney Dunn. As a former full-time food editor here at Gourmet Traveller, he was more accustomed to whiling away his hours in the city in the test kitchen and photo studio, but for Dunn, it has been a matter of taking the boy out of the country, but not the country out of the boy. Raised in Griffith, in southern central New South Wales, he left home for the city to pursue his interest in cooking, cutting his teeth in restaurants such as Tetsuya's before turning to work in magazines. For all his flair in the kitchen and his talent for preparing food for the camera, the country kept calling. "I wanted to have access to better food," he says. "I really wanted to eat vegetables we couldn't buy, to have the experience of having our own animals, our own milk, and to make a living out of sharing that experience with other people."
So it was that in 2007, Dunn, his wife Séverine Demanet and their toddler Tristan left Sydney and settled in a 19th-century schoolhouse 45 minutes north of Hobart at Lachlan in the Derwent Valley. After some hard yards with shovel, sledgehammer and backhoe, they opened the doors on The Agrarian Kitchen late last year, and it's already being hailed by local and overseas pundits as a cooking school in a class of its own. The first part of most sessions involves pulling ingredients from the garden, but despite the rustic setting, the kitchen is equipped with shiny new professional-grade equipment, augmented by a wood-burning oven designed by fire-guru Alan Scott. In addition to the heirloom fruit and veg and the Barnevelders, Wessex saddlebacks and other assorted rare-breed livestock on the farm, other topnotch Tassie produce plays a part, whether it's black truffles, wild trout or rock lobster. Locals pitch in their skills, too; butcher and pig breeder Lee Christmas lends a hand with the Whole Hog class (yes, it means exactly what you think), for example, while Gordon Ramsay protégé and pastry chef Alistair Wise gives lessons on the sweet stuff.
The romance of the setting is undeniable. "I look at it, and think, gee, that's not growing as well as I'd like it to, and the weeds are getting away a bit over there, but other people come here and just fall in love with the place," says Dunn. There's no lack of poetry in Dunn's soul, but his mind, nonetheless, is on smokehouses and greenhouses, root cellars and milking sheds. How long will it take to get The Agrarian Kitchen to a point where he'll be satisfied with it?
"The rest of my life," he says, "I hope."
The Agrarian Kitchen, 650 Lachlan Rd, Lachlan, Tas, (03) 6261 1099.
WORDS PAT NOURSE PHOTOGRAPHY SHARYN CAIRNS
This article appeared in the March 2009 issue of Australian
pasta with almonds, parsley and ricotta
Roast loin of Wessex saddleback
Leaf salad with anchovy salad cream
Pan-fried baby potatoes
Roast red onions
Peach, raspberry and almond crumble
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