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Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
That office Secret Santa gift might be a hasty, vaguely regrettable decision, but your Christmas ham should be a purchase made with a bit more care and deliberation. Fortunately, Australian Ham Week (November 30 to December 6) is here to celebrate locally produced ham and educate us on the finer points of selection in time for Christmas.
First question: bone-in or boneless? As part of Ham Week, The Australian Ham Awards have named winners of both categories from a total of 123 entries.
The overall winner of Australia's best artisan ham was New South Wales producer Sunshine Meats with a boneless ham, double-smoked and infused with maple. The company's founder, Jose Pereira, says he didn't want to enter, but his daughter pushed him into it. Pereira extols the convenience of a boneless ham, which is naturally easier to slice than a traditional bone-in leg. The Victoria-based Bertocchi Brothers' triple-smoked leg ham, meanwhile, won the nationally available category.
Paul Rae of Master Meats in Queensland took out the national gong for bone-in ham for the second year running. Rae favours the traditional bone-in method for the sweeter meat it produces, he says. The secret to his prize-winning ham is a cure involving juniper and malt - the result of much tinkering and testing.
Horst Schurger, who carries the hefty title of fleischmeister, or master butcher, judged the awards along with chefs Paul McDonald and Simon Bestley. Schurger says that when judging entries (or, in our case, shopping) it's important to look for a ham that's "nice and plump", with uniformity of colour, a saltiness that enhances the taste of the meat without overpowering it, a subtle hint of smoke on the meat closer to the rind, and an absence of fermentation holes (the result of too much sugar during curing).
The involvement of restaurants around the nation in Ham Week will showcase how quality Australian ham can be served. In Melbourne, "hamgustations" are being held at Huxtable and The Commoner; in Sydney, Carla Jones at 4Fourteen is serving a traditional baked ham with pickles, while Richard Ousby at Brisbane's Stokehouse will be serving his ham maple-glazed with fresh figs. With butchers around the country putting on tastings and demonstrations, you're set to end up with a ham that will be lucky to make it past the big day.
For more information visit pork.com.au
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