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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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.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
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.
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.
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.
Kick off winter with a week of cheese tasting.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
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.
Spring has sprung in Stephanie Alexander's garden: the foxgloves have self-seeded among the roses, the crabapples are covered with fat pink buds and the baby turnips are emerging, just asking to be harvested.
Every bit of my Mt Fuji cherry tree is so beautiful, from its
bark marked like silk taffeta to its froth of blossom. In Japan, I
was told, people hold picnics to admire the cherry blossom. I'm
certainly admiring mine, but it's a solitary pleasure, because the
tree grows right beside my washing line and not too far from my
Only a few months after I harvested enough fruit for a batch of marmalade, the generous cumquat tree is again full of bees and blossoms. The crabapples are covered with fat pink buds and the towering foxgloves have self-seeded among the roses. A new rose, called Mary Rose, is yet to show me what she looks like, but the ever-generous wallflowers are a great standby, and the bees love them. The wallflowers come in a range of colours, obligingly fill empty spaces and never seem to mind if the gardener needs to cut them hard. I have purple-pink ones in the front garden and the less-common yellow ones are filling the back garden until the hydrangeas come back to life.
In the vegetable garden, everything has put on a spring spurt. The baby turnips are popping from the ground - their little white-curved tops are visible and just asking to be pulled. And they will be.
I'll cook them with a tiny bit of water, butter and a sprinkle
of sugar. Broccoli, chard and carrots are all on the menu too.
Leeks and broad beans will be quite soon. The strawberries have put
out new leaves. It's still difficult to keep the fruit from the
dirt when we have a heavy shower.
Shamefully, I admit I hadn't noticed that the last of my own garlic from this season was sprouting. I hurriedly planted it even though it's nearly two months late. The earlier planting is growing strongly and I'm interested to see if this late planting develops proper bulbs. All is not lost if it only produces green shoots: these can be snipped and added to dishes that need just brief cooking, but they're very strong, so the cook needs to be cautious.
In the hothouse the seeds of the special tomatoes are germinating, but it's still far too cold to set them out. The watering of these babies will be entrusted to my gardener when I go on holiday later this month to a house on the cusp of Provence and Languedoc. My fellow holiday-makers will include Maggie and Colin Beer, and Annie Smithers, so there'll be quite a bit of market shopping and cooking done. There may even be friendly competition for the stove. At such moments I'm sometimes happy to retire gracefully, eat a few olives, have an early glass of wine and look forward to being delighted.
I've had no spare time for brush-up French classes, so I'm
amusing myself reading French detective stories. Georges Simenon
has Inspector Maigret stuffing his pipe in various cafés, riding on
the back platform of buses, and paying for items in francs. Those
were the days.
I recently visited Collingwood's new Saint Crispin restaurant. I had a delicious entrée of poached egg and mushroom showered with Tasmanian truffle - my first tasting of this truffle. It was glorious and had the slightly damp texture and musky smell that I have waited so long to experience with Australian truffles. Its scent starts to disappear from the moment of harvest, so this one must have arrived in the kitchen very promptly.
I was asked to write a foreword to Phillippa Grogan's new book, Phillippa's Home Baking (available April 2014). It was a pleasure to do so. Phillippa opened her store in 1994 and it has become a Melbourne institution with her range of breads distributed throughout Victoria.
She introduced Melbourne food-lovers to a new sort of pastry shop: no towering multilayered edifices of mousse and fussy decoration, just delicious baked goods that relied on the finest ingredients. Relishes, marmalades and jams that our grandmothers probably didn't make but would have liked to.
This book almost smells buttery. As I turned the pages I became entranced with recipe after recipe calling for plump fruit, the best dark chocolate, cultured butter, lemons, toasted nuts and spices. I've marked out the pumpkin and spinach tart to make very soon, and I'm going out to buy egg rings to make crumpets today.
The recipe collection ranges widely, and includes a special section for Christmas and Easter baking. My eldest daughter has nostalgic memories of the stollen my mother used to make at Christmas. I've tried to make it, but my version (based on a scribbled recipe card in my mother's handwriting) was very dry. Phillippa's book includes a stollen recipe and judging by the photograph it looks moist and delicious. I'll be giving it a go.
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