Healthy Eating

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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

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.

Roasted cauliflower salad with yoghurt dressing and almonds

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.

All Star Yum Cha

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.

Lemon tart

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

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.

The parent trap

Fergus Henderson finds that when catering for the kids, it's best to resist the temptation to reach for the bottle.

I hark back to the age when birthday girls wore patent shoes and white socks and boys wore a new pair of slip-ons with animal-track soles.

It was all different then, the mums in jolly-coloured tank tops, the girls sporting pigtails and the boys suffering pudding-bowl haircuts. These reflections rather age me, but at least it doesn't put me in the cynical group of folk who like to pretend their birthday doesn't exist. Miserable souls, denying us the possibility of celebrating them.

I have a rose-tinted view of these occasions, my mum being the kind of proper mum who made me birthday cakes that looked like the yellow submarine, a football pitch or a castle. There were cupcakes, sandwiches with the crusts cut off, pirate outfits for the boys and fairy outfits for the girls. I recall a very well-wrapped pass-the-parcel containing all manner of useful things, such as a glue-stick and a tin of sardines. My overriding memory of these parties is, by the end of them, I would always do an impression of a human Chernobyl, my central core going into a sugar-overdose meltdown, causing me to chase the girls, as any respectable young pirate would do.

When I asked Margot, my wife, about her memories of childhood parties in New Zealand, her recollections were of much more healthy festivities. Her mother, god bless her, is a wholesome soul, but still tried to celebrate in a youthful way, making fish and chips with bran batter, washed down with a cider vinegar and honey drink. I'm afraid I go with the unhealthy, hyperactivity-inducing fare.

(I'm intrigued by the stuff in the supermarkets; what do they put in crisps that has kids climbing up the walls? Maybe it's the potatoes.)

My greatest culinary birthday triumph for my own children was a castle built out of fish fingers, more in the school of a Scottish fortified tower and not dissimilar to a fish-finger Jenga. It's the parents you have to police at this moment. As the fish fingers are brought to the festive table, they begin to swarm like seagulls behind a fishing trawler. Following the theme of an architectural upward momentum was the croquembouche made with doughnuts, another parent trap. The doughnuts speak for themselves - who can resist fried dough? Sugar all over your face, the filling dribbling down your chin.

A word of advice at this juncture. You have seen the parents turn into seagulls; now watch them turn into fish when you offer them a glass of wine. It was going like clockwork; you thought you would have them out by 6.30 or certainly by seven, but you know once the wine is out you're in for the long haul. A parent you may have nodded at in the playground is drinking your wine and suddenly you're best friends. So, however thirsty you are or however much it seems a good idea, hold back on the uncorking until the coast is clear.

The good thing is children grow up. Langoustine are a birthday request not so popular with the parents who are all looking for their fish-finger hit, but not much else has changed so keep your corks in. Which brings me neatly back to the evil drink, which all of a sudden becomes the focus of the party and marks the loss of innocence. Once I was restrained and escorted out of our flat by a friend as my son's friends tried to smuggle two huge suitcases of alcopops into a party. I'm not sure whether it was the presence of booze or the nature of the booze itself that made me feel I had failed somehow.

Let's end this birthday celebration with a quote from my daughter's speech on her 16th birthday: "I can now have sex and officially collect scrap metal." Ah, youth.

Related link: cake recipes.

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Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
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