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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
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.
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.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
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.
Our guide to the best of the region.
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.
Our favourite chocolate retailers and craftspeople in
At Kakawa, husband-and-wife team David Ralph and Jinsun Kim turn the finest single-origin cacao they can find into the likes of rich chocolate spread, dark chocolate ice-cream sandwiches, chocolate-and-honeycomb slabs and a next-level peanut praline bar that'll put the Snickers on notice. Kakawa, 147 William St, Darlinghurst, NSW, (02) 9331 8818
Just William Chocolates
Blink and you easily could miss this charming little Paddington chocolatier - and trust us, that's not something you want to do. Their handcrafted offerings span boozy liqueur-filled bombs to rich pralines, nutty chocolate barks and mango cream-injected penguins. Cute. Just William Chocolates, 4 William St, Paddington, NSW, (02) 9331 5468
This chocolate mecca offers a blockbuster range of pralines (balsamic vinegar and strawberry, milk chocolate with lemongrass, and dark chocolate with cinnamon and orange peel, for example) made from premium-quality Belgian cocoa, plus a small selection of chocolate-based drinks and desserts to be enjoyed in the upstairs lounge. Sweet as. Boon, 251 Victoria St, Darlinghurst, NSW, (02) 9356 8876
Are Tad Lombardo's chocolates the finest in the nation? They're certainly up there with the best of them. Lombardo counts Attica among his clients and his pralines, ganaches and truffles combine Felchlin Swiss chocolate with careful crafting and flavours such as vanilla-infused olive oil, habanero chilli, and pumpkin spice. Cioccolato Lombardo, Shop 97, Prahran Market, 163 Commercial Rd, South Yarra, Vic, 0419 575 086
Monsieur Truffe's factory headquarters is your one-stop shop for Melbourne's best single-origin choc. Take it in the form of a wicked hazelnut-spiked slab, 70 per cent hot chocolate or a dangerously addictive caramel-speckled bar. Monsieur Truffe Factory & Store, 351 Lygon St, Brunswick East, Vic, (03) 9380 4915
Burch & Purchese Sweet Studio
Sure, the cakes and desserts take centrestage at this Melbourne sweet-tooth favourite, but the chocolates are no less impressive. Head there for popcorn and honeycomb rubble, candied ginger and dark chocolate bars and their best-selling salted caramel-infused dark chocolate bullion bars. Burch & Purchese Sweet Studio, 647 Chapel St, South Yarra, Vic, (03) 9827 7060
Perhaps better classified as a cake shop than a chocolatier, Rochelle Adonis still has the cocoa offerings (vanilla-infused South American drinking chocolate, vanilla-whisky Valrhona chocolate cakes and dark chocolate-coated honey marshmallow, among them) that are worthy of the limelight. Rochelle Adonis, 2 St Albans Ave, Highgate, WA, (08) 9227 0007
Yuki Nakamura handcrafts her Japanese-accented chocolates with extreme care. Expect the likes of pink-speckled cherry blossom and milk chocolate pralines, strawberry and green tea ganache, and lemon, mint and dark chocolate pralines with gold dusting. She doesn't have a shopfront, but you can order her work from the Nakamura website or by calling 0435 770 657.
The Cat's Tongue Chocolatiers
Andy Abramowich's chocolates have been the object of Tasmanian chocolate fiends' affections for years, and now, after much anticipation, he finally has somewhere to showcase them. At his new Huonville shopfront and workshop you can get your hands on all of his praline classics, plus the likes of Belgian waffles with chocolate sauce, hot chocolate adorned with his signature cat's tongue chocolates and house-made chocolate ice-cream. The Cat's Tongue Chocolatiers, Shop 3, 11-13 Wilmot Rd, Huonville, Tas, 0428 411 455
Couverture & Co
Smack-bang in the blossoming food precinct of Red Hill, Couverture & Co offers some of Brisbane's top artisan choc. Among the highlights, little cubes of dark chocolate and matcha ganache, chewy caramel and Murray River salt in milk chocolate, and figs in a dark chocolate and amaretto ganache. Couverture & Co, 19A Enoggera Tce, Red Hill, Qld, (07) 3367 3000
The good folk at Mayfield use top-notch local produce to give their chocolates a uniquely Australian twist. Take the rainforest lemon-myrtle ganache, for example, or the dark chocolate spiked with Tasmanian leatherwood honey and ginger. Mayfield Chocolates, Wickham House, 155 Wickham Tce, Spring Hill, Qld, (07) 3832 1832
Fancy a brownie? Dello Mano's are some of Brisbane's best (according to Oprah Winfrey, anyway). They also offer a range of hand-rolled cocoa, strawberry and peppermint-flavoured truffles, slabs of creamy chocolate fudge and hot cross brownies - a hot cross bun/brownie hybrid - for Easter. Dello Mano, 29 Doggett St, Teneriffe, Qld, (07) 3257 1678
Steven ter Horst
Adelaide chocolatier Steven ter Horst uses French and Belgian couverture to create some of the tastiest (and, might we add, prettiest) blocks and pralines in town. His range spans blood orange and crêpe crumb-topped blocks, jasmine tea-infused ganache with confit green tea, kiwi and Champagne pâte de fruit and saffron-infused local mangrove honey in a dark chocolate ganache. Steven ter Horst, 256 Rundle St, Adelaide, (08) 7226 6216
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