Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
Taking kitchens into the future with "smart" appliances.
Turning the oven on may soon be a thing of the past, or at least
using your hands to do it, at any rate. Manufacturers of kitchen
equipment, particularly those from Europe, are looking to change
the way we cook by introducing an increasing array of "smart"
appliances. The idea is to make the machines smarter so they're
easier for us to use. Knobs and dials are disappearing from ovens
and being replaced by touchscreens that guide home-cooks step by
step through cooking programs.
Miele's new Generation H6000 - the brand's first cooking-appliance refresh in five years - has no control knobs at all on its top models. Whether you're roasting, steaming, microwaving, making a coffee or setting the eye-catching digital-analog clock, all input is through the touchscreen. And the colour choices are almost as impressive as what's under the hood: it comes in stainless steel, black, white and chocolate brown.
Smeg's new smart range offers a responsive artificial intelligence system via a full-colour touchscreen that, among other things, controls the oven's preheating, cooking and cleaning once you've told it what's being cooked. They call the system S Logic.
Swedish brand Asko has the new iChef range, which is also operated via a colour high-resolution touchscreen that closely resembles a smartphone or tablet. The iChef has three pyrolytic cleaning options to conserve energy and five baking functions allowing for different levels of user control.
In Germany Bosch recently launched the myBosch mobile app, which handles warranty enquiries and diagnoses simple operating issues. It'll hopefully hit Australia soon.
The next phase of "smart" appliances was also previewed in Berlin in September, where Panasonic demonstrated its new Cloud technology, which is controlled via voice and gesture control. With this technology you can ask an oven to open its door and to start cooking and cleaning, or swipe your hands across it to change the temperature mid-program. It's not available yet, but it's a sign of the technology that's sure to come. German brand Siemens has a name for this merging of complex programs with simple touch control: "Simplexity".
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