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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Kick off winter with a week of cheese tasting.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Making your own sauces, chutneys, jellies and the like puts a sparkle on your table at Christmas. But even the best-intentioned and most committed cooks can fall victim to a last-minute shopping emergency thanks to a sunny day in or on the water, one too many festive toasts or any of the season's other hazards. Fortunately the quality of bottled and jarred condiments available today is very high, whether you're talking about a much-loved international brand, or the efforts of a local chef. Here's a selection, in no particular order, of some of the best-tasting trimmings we'd be happy to see on our tables or under the tree.
1. Kitchen by Mike
The shelves around the fringes of Mike McEnearney's Sydney canteen are packed with the fruits of his regular visits to the markets, many of them preserved with flair. We love his piccalilli ($12 for 280gm), something he reckons is a "most amazing match" with leg ham, and the mango and coconut chutney ($12 for 280gm) which he says is "fantastic with roast pork". Available in store.
2. Tracklements from Simon Johnson
This British brand's spiced honey mustard ($10.95 for 140gm) is "particularly good with Virginia ham and makes a terrific glaze", says providore extraordinaire Simon Johnson. The fresh ginger in the apricot and ginger chutney ($17.55 for 340gm), he says, makes it "a great alternative to mango chutney". Johnson recommends the apple and sage jelly ($18.85 for 250gm) "for a cold pork and stuffing sandwich, or as a baste or glaze or in sauces and gravies, and it's superb with root vegetables", and the organic fig relish ($16.95 for 250gm) to accompany cheese.
3. Albert St Food & Wine
The watermelon rind pickle ($8 for 300gm) "is fantastic with baked ham or a cheese board", says chef Philippa Sibley, and her peach and ginger chutney ($8.50 for 300gm), she says, "works really well with both roast turkey and ham". She suggests adding some to the Christmas gravy: "it brings an amazing complexity". The hint of saffron in the peach version, too, is impressive.
4. Delouis Fils Champagne mustard from The Essential Ingredient
The Delouis Fils Champagne mustard ($5.90 for 200gm) is a great staple to have in the fridge at any time. It's a mild-flavoured mustard with a hint of Champagne, which makes it useful as something to brighten up meats and for whisking into dressings. The Essential Ingredient's Fiona Yue adds that it makes "for a festive marriage with Christmas ham".
5. The Jammery
The tomato chutney ($11.50 for 350gm), inspired by old Country Women's Association recipes, has a lovely kick of curry and paprika that makes for "a killer leftover sandwich, for that late-night snack or Boxing Day hangover", says owner Claudia Rowe. The piccalilli ($11.50 for 350gm) is spiced, the addition of mustard seed making it a natural partner for ham, while the cranberry sauce ($8.50 for 300gm) is classically tangy.
6. The Regimental Condiment Company
There's a lot to like across this entire range, but it's the mango chutney ($10.95 for 270gm) we're keen to pair with cold meats at our table. And then there's the orange and thyme jelly ($6.95 for 110gm), which owners Peter and Amanda Tehan say "makes a nice sauce with duck or fish" when used to deglaze a pan. There's cranberry sauce ($10.95 for 320gm) for the turkey, and while the seeded mustard ($9.95 for 190gm) is formulated with ham in mind, the Tehans suggest mixing it with mayonnaise for a classic Germanic-leaning potato salad.
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