After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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.
Bringing local flavour to artisan-made bacon.
Who Felix Gamze arrived in Australia from Slovenia as a three-year-old and grew up around north-east Victoria where he trained to be a butcher and learnt the secrets of preserving meat from "people who would walk into the butcher's shop and share their secrets".
How Three years ago, Gamze started using crossbred rare-breed pigs sourced from local farmers. After years of experimenting, his preferred cure is now based on fermented celery extract, salt, spices and honey, and he shuns chemicals that plump meat with water. Gamze also now uses Australian native hardwood blends for smoking, which, though they're slightly more difficult to work with than the more commonly used European woods, give hams, bacon and smallgoods a distinctive flavour.
Why During the curing process, Gamze's bacons lose up to 20 per cent of their original weight (some industrial hams and bacons gain weight during curing), so the bacon is dense, with enough fat to carry the full flavour of the pork without becoming too rich. Slightly sweet from the honey, the bacon has a strong but not overpowering smoky tang, making it perfect for cooking: fry it up with kale, add it to soups and stews or slice it, grill it and serve it with pancakes and maple syrup for a breakfast of champions.
Where Stockists include Melbourne's Skinner & Hackett, King & Godfree and Leaf Store, and Sydney's Victor Churchill.
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