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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
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.
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.
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.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
There's no finer complement to a well-made coffee or tea than a
freshly baked treat. We've rounded up some of our favourites from
bakeries and cafés around the country for an indulgent addition to
your well-deserved downtime.
Lune Croissanterie's croissant
A croissant capable of coaxing Melburnians from slumber at 6am on a Sunday may sound improbable. But as Lune devotees will attest, just one bite of this masterfully buttery and flaky pastry makes all the effort of early rising - and queuing - worth it.
Lune Croissanterie, 119 Rose St, Fitzroy, Vic
Edition Coffee Roasters' scroll
A sweet treat to equal the quality of the coffee is no easy task when the java is this good, but Edition has won our affection with its scrolls as well. Settle in with a batch brew and a delicate cinnamon-dusted yeasty scroll for a balanced start to the day. Get in early though - these guys move quickly.
Edition Coffee Roasters, 265 Liverpool St, Darlinghurst, NSW
Jocelyn's Provisions' friand heart
If you like to spend tea-time lost in the pages of a French romance novel, then Jocelyn's Provisions has the treat for you. These heart-shaped friands with raspberries, roasted almonds and a cream cheese centre are love at first bite.
Jocelyn's Provisions, Shop 8, Centro on James, cnr James & Doggett Sts, Fortitude Valley, Qld, (07) 3852 3799
Sweet Envy's jam doughnut
There's no shortage of choice at this Tassie bakery thanks to the talents of husband and wife duo Alistair and Teena Wise. If you're struggling to commit, their raspberry jam-filled doughnut is our favourite solution to indecision.
Sweet Envy, 341 Elizabeth St, North Hobart, Tas, (03) 6234 8805
Steven ter Horst Chocolatier's Ardbeg bliss
Whisky and chocolate have long been friends in the kitchen. This gâteau from chocolatier Steven ter Horst brings together chocolate Breton shortbread, chocolate mousse, salted caramel and a 10-year-old Ardbeg single malt. Yes please.
Steven ter Horst Chocolatier, 256 Rundle St, Adelaide, SA, (08) 7226 6216
Mary Street Bakery danish
Have you overdosed on Mary Street Bakery's doughnuts recently? It's not hard to do. But if it's time for a change, the plum Danish hits the spot, too.
Mary Street Bakery, 507 Beaufort St, Highgate, WA, 0499 509 300
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