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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Salty crackling, succulent meat, zippy herb stuffing: what's not to love about Italian-style roast pork?
Lennox Hastie is fired up about cooking with wood, an art he
mastered at renowned Spanish restaurant Etxebarri. Here he gives us
a taste of what he cooks in his own backyard - even the drinks get
a good grilling.
Lennox Hastie thinks grill markings are overrated. "I grew up with things being almost charred into submission on a barbecue," he says. "I don't think it was until many years later I found that, in looking at some of the traditional cultures around the world, there was beautiful technique that could encompass much more."
Hastie's kind of cooking involves a lot more than flicking a gas switch. It goes beyond the comforts of recipes and exact temperatures and measurements to a place heavily reliant on human instinct. He favours cooking over wood coals, something he came to master working in the kitchen of Etxebarri, the celebrated wood-fired eatery in the Spanish Basque Country. "My fascination with fire very much began at an early age," he says, "and I think it's something that's innately human. It's a very primal element."
Wood, for Hastie, is an ingredient in its own right with unique characteristics - determined by type of tree, where it was grown, its age, how long it's been dried - that come through the burning embers to lend "subtle aromas" to each dish. "Some of my favourite woods are fruit trees because they underline delicate things that can be grilled," he says. "I also have a great love of grapevines. They burn with a very intense flavour over a short period of time which is great for meat."
He keeps his food unadorned for the most part, letting the quality of the produce and perfume of the embers do the talking. "It's the less-is-more approach," says Hastie. "That's what I think is the beauty of cooking with fire. It's such a simple technique, complex in flavour and it only serves to enhance the flavour of the ingredient itself."
Hastie is in the midst of setting up for the April opening of his Sydney restaurant, Firedoor, where he'll serve his signature hyper-seasonal food, prepared over the embers of around half a dozen different woods. In our January 2014 issue, though, he shares with us a simplified offering - the type of open-flame cooking he enjoys at home. "It's things I love to cook for my friends and family. It's a simple, relaxing, exciting way to cook."
For those taming the flame for the first time, Hastie advises caution ("fire can be very addictive"), allowing plenty of time and, most importantly, letting your instincts be your guide.
"Cooking with fire is hard work and requires a lot of patience," he says, "but it's ultimately extremely rewarding."
Firedoor, 1a/23-33 Mary St, Surry Hills, NSW
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