Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Massimo Bottura and more are coming to the Sydney Opera House.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
What? More than 200 new pictograms in the latest Emoji set, but no hotdogs?
Something's rotten in the state of Unicode, or at least that's the
take many food lovers have on the choice of new images. When people
are starting to recognise that their smartphones are essentially
machines designed to plan trips to restaurants and bars, make
bookings, take pictures and share reviews of them with friends, it
makes no sense that the new set contains three varations on the
computer mouse, such thrillers as "back of envelope", "mantelpiece
clock" and "white hard shell floppy disk" (don't get us started on
"hollow quilt ornament in black square") and only one new food
icon, the hot chilli.
Vitally important as the hot chilli may be, where on earth is the hotdog? (We've had to resort to the potentially ambiguous "flame/puppy" combo in the meantime.) A straw poll of the heavier-texting and more Instagram-obsessed members of the GT office reveals a keen need for cheese, bacon, sandwiches and a nice juicy steak. And what the hell kind of pictogram set has crab-stick (or "fish cake with swirl design") but no real crab? Fans of Australiana, too, might wonder why we have so little in the way of pies, Anzac biscuits and lamingtons and so much in the way of dango and roasted sweet potato. That long black would also be well complemented by a latte or a flat white and an espresso. And, while we're at it, a teapot might be nice.
We got wine in the previous update (phew), but what about white wine? Wine by the bottle? Your harder-drinking needs, too, are only served by the Martini and "tropical drink". How about a Negroni? It goes without saying that shots are conspicuous by their absence, and though it's great that there's a beer plus "clinking beer mugs", a frosty tinnie needs its due.
What do you think? Hop onto our Facebook page and tell us what you'd like to see.
Our closing thoughts on the update? KNIFE AND FORK, FACE SCREAMING IN FEAR, QUESTION MARK, QUESTION MARK
Illustration: Steph Yamey.
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