We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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 April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
Cue the Champagne.
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.
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.
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.
Buy organic, eat seasonal, think local - easily said, but often price, convenience and, sadly, the feeling that we're powerless to make any real difference can get in the way of our good intentions. But Victoria-based, not-for-profit organisation Sustainable Table is tackling these excuses head-on. This month, it launches the second year of Give A Fork!, a national campaign encouraging Australians to think hard about responsible food consumption.
"I always thought I needed to ride my bike everywhere and make sure my lights were turned off at home, but I'd never really thought about the environmental impact of my food choices," says Sustainable Table co-founder and general manager, Cassie Duncan.
"When I read that 60 per cent of our eco-footprint is embodied in the food we buy, it was really empowering to understand that, actually, we can make a difference."
Held across Australia throughout October, Give a Fork! is designed to encourage people to host low-waste meals at home to start conversations among friends about sustainability. After a successful 2013 campaign focused on sustainable seafood, this year the dinner-table discussion turns to food waste, with our single-use culture and over-consumption habits at the top of the agenda.
"Until you're asked to stop and look at the waste you've generated from hosting a dinner party, you don't even think about it. One in five shopping bags is food that gets wasted, and above and beyond that, up to 40 per cent of what we throw out every week is food waste," says Duncan.
Hosts, however, won't be alone in driving the dinner table discussion. Give A Fork! has designed a free e-book to kick things off, featuring advice on how to get the conversation moving in a more constructive direction, as well as tips on how to use the foods you might usually throw out. "Fish bones and meat offcuts can be frozen and turned into next week's stock, carrot greens and beet leaves are great sautéed or tossed through salads, and pumpkin and potato skins make for delicious, spicy paprika chips."
Guests attending Give A Fork! events will be asked to buy tickets from their hosts, the funds raised going directly towards future campaigns and more accessible resources. "That cultural element of coming together and sharing a meal, we do it less and less," says Duncan. "Why not stay up chatting to your friends until one [in the morning] with a glass of wine in hand, and make it a thoughtful, useful conversation, as well as an enjoyable one?" Restaurants such as Sydney's Vini and Sagra and Melbourne's Union Dining are doing their bit too, and offering minimal waste or 100 per cent locally sourced menu items during the month of October.
"The take-home message here is to become more mindful about our consumption habits - what we're buying, the embedded effort of the farmers who grew that food, and exactly what happens once we've disposed of it."
To register your Give A Fork! event visit the Give a Fork! website.
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