Healthy Eating

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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Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Where to eat, drink and stay in Victoria's High Country
25.07.2017

From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.

OzHarvest is fighting food waste by looking in your refrigerator
24.07.2017

There’s plenty of potential in the depths of your crisper; you just have to be creative.

Finalists for Wine List of the Year 2018
24.07.2017

This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.

Walking Portugal’s Rota Vicentina
24.07.2017

Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Paterson and onto menus. Victoria's Greenvale Farm uses the term for its older sheep - "four to five years" at least, according to Brae's Dan Hunter. He has cooked with it since 2011, and thinks dry-ageing is essential. "It tenderises the meat and produces a really nice length of secondary flavour." At Brae, the jumbuck is barbecued and served with grilled lettuces, tuna mayonnaise, anchovy juice and a dusting of oyster powder. "I think it holds up to pretty powerful flavours," he says, "so we always try and match it with something quite strong." Keep an eye out for it at Vue de Monde and Neighbourhood Wine in Melbourne, too.

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OzHarvest is fighting food waste by looking in your refrigerator
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