Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
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We’ve made our list, we’ve checked it twice. Here’s how it happened.
John Susman gives us his tips to sailing the high seas of seafood cooking.
Adding a sense of occasion or a helping of fun, these chic accessories deserve a place at your table.
Join us for a unique dining experience at Dinner by Heston Blumenthal with Captain's Choice.
Need a fix for your cacao cravings? Your chocolate prayers are answered.
Help welcome warmer weather at Carriageworks this September.
New Yorkers like ice-cream so much they’ve dedicated an entire museum to it for a month.
The Sydney burger chain opens shop number six.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
Be it wheat, barley, spelt or quinoa - we've got you covered. Here are 16 of our most wholesome grain and seed-based dishes.
Rene Redzepi opens 108 Copenhagen, a more accessible yet no-less refined counterpoint to his flagship.
"A curd, cake and crumble all in one," says Stone. "Lemon curd forms on the bottom with a thin, spongy layer of cake on top. A sprinkling of citrusy crumble over the cake provides a little crunch."
It's official, winter means lentils, curry and soup.
Circular Quay’s dining scene is about to be completely shaken up with a brand new food and retail precinct. Here’s what to expect.
A buttery brioche base and custard cream put a luscious spin on the timeless apple tart.
David Thompson opened his new restaurant early last night to cater for GT's annual night of nights. And what a party it was.
Dan Lepard's secret weapon in the kitchen? Unrefined sugar. The
London-based Australian baking guru says it's his go-to in all
sorts of dishes whenever he wants to add character, complexity and
flavour. "When I was growing up it was simply brown sugar, but
today… we've got all these great flavours and they're things that
will really give a boost to your baking, cooking, whatever you want
to do - even drinking."
Unlike a lot of brown sugars on the market that are simply refined sugars with added colour, unrefined sugars are the product of pure evaporation, resulting in an intense, full-flavoured sweetness. And there's more than just one kind. You've got the more common golden caster sugar ("simply the raw sugarcane that's been crushed… and then slightly evaporated"), molasses ("the godfather of all sugars"), which is great for supercharging the flavour of cakes, and the lighter Demerara, which is good for everything from sprinkling over baked goods to adding sweetness to cocktails, and then there's the flavour-packed muscovado - the stuff you want in your cakes and brownies.
"There's almost a treacly aspect to it," Lepard says. "It's the business."
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