Healthy Eating

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Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Where to eat, drink and stay in Victoria's High Country
25.07.2017

From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.

OzHarvest is fighting food waste by looking in your refrigerator
24.07.2017

There’s plenty of potential in the depths of your crisper; you just have to be creative.

Finalists for Wine List of the Year 2018
24.07.2017

This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.

Walking Portugal’s Rota Vicentina
24.07.2017

Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.

Peter Gilmore launches his first app

Peter Gilmore is coming soon to an iPad screen near you. The Quay chef is launching a self-titled app to tie in with his new book, Organum, and it's unlike any other digital cookbook extension we've seen before.

"It's sort of like a sister-project to the new book," says Gilmore, "but they're separate entities."

Sydney agency Pollen is behind its conception, using vivid photography, videography and interactive technology to bring six of the book's recipes (plus two bonus recipes exclusive to the app) to life. "It's the whole idea of being able to see it in a more live format," says Gilmore, "as well as being able to drill down to the detail."

Gilmore's voice guides you through the journey as you explore each dish, delving into the key ingredients - where they come from to the people who produce them. "Probably the most exciting feature is where you can build the dish," he says. "We shot it in sequence from the very first thing that hits the plate to the very last element of garnish, and by scrolling up and down you can actually build the dish from scratch and watch it come to life."

The recipes are there for the brave to wrangle. Those sensible enough to leave the cooking to the man himself, meanwhile, can make use of the bookings tool that'll send a table request to Quay.

"I think it'll be great for young chefs," Gilmore says, "for people that are food-lovers that just want to go a little bit deeper into what lies behind the dish - the construction of the dish, the ingredients, and then be able to drill a bit deeper down by finding out where those ingredients come from and, in some cases, who supplies them."

The book hits shelves 22 October, but keep an eye out for Peter Gilmore in the iTunes store for $8.99 from 20 October.

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