Healthy Eating

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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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

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.

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.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Australia's best bacon revealed

Charlie Costelloe and Peter Curry of Pialligo Farm Smokehouse

Charlie Costelloe and Peter Curry of Pialligo Farm Smokehouse

What makes a prize-winning rasher of bacon? Does it come down to the streakiness, the thickness of the cut, or the flavour of the cure? For the judges of Australian Pork's Bacon Awards, it's all of the above.

The judging panel, led by fleischmeister, or master butcher, Horst Shurger, undertook the enviable task of tasting 125 bacons from all around the country, the winners of which - Pialligo Farm Smokehouse full-rasher and dry-cured bacon in the artisan category and Bertocchi hickory-smoked bacon in the nationally available category - were announced last Wednesday in Sydney.

"We're very proud of our product and it's great to see it recognised," says Charlie Costelloe of Pialligo Farm Smokehouse, who reckons his award-winning bacon works best in good old fashioned bacon and eggs and fares pretty well on a bacon sandwich, too. "You get a nice crispness ," he says, "it doesn't have a lot of shrinkage because you don't have any moisture leaking out, so you get it nice and crisp with good meat quantity and just the right amount of fat."

The announcement coincides with the launch of Bacon Week - an inaugural effort from Australian Pork to put the spotlight on the quality of our country's pork meat and encourage consumers to avoid inferior, cheaper imported products and shop locally when it comes to their bacon.

"We use Bacon Week as a chance to highlight the quality bacon produced by passionate processors with the Australian Bacon Awards," says Australian Pork Limited's Mitch Edwards. "[It's] a great opportunity to celebrate the magical meat that is bacon and raise awareness of the great-quality bacon produced here from 100 per cent Australian pork."

And they've got the muscle of some key food-industry players behind them, too. Over the course of the week, Gelato Messina will be serving bacon-infused gelato in its stores, Eau de Vie will be mixing bacon-washed Bourbon in its cocktails and restaurants such as Pendolino in Sydney, Huxtable in Melbourne, Gerard's Bistro in Brisbane and Bistro Dom in Adelaide will be featuring the star ingredient in specials across their menus.

"Bacon engages the imagination of Australians," says Edwards, "and we hope they'll support Australian pig farmers and processors during Bacon Week and beyond."

Bacon Week runs 22-28 June. Check out Australian Pork's website for more information.

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Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
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