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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

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.

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21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

Weston Farm olive oil

Green liquid gold grown in the Tasmanian heartland.

WHO Richard and Belinda Weston have a small farm near Brighton, 30 minutes north of Hobart, which supplies produce to Hobart's best restaurants and their Pigeon Hole Café. At heart they are more gardeners than farmers, though, producing on a small scale and working their land by hand.

WHY The Westons' original plan was to grow peonies, flowers ideally suited to Tasmania's cool climate. They still do, but in the late 1990s, with the peonies well under way, they began looking for other plants that would also thrive in a place that saw low rainfall and had a frost-prone aspect. They decided on olives and in 1999 planted 600 trees, a mix of 16 different varieties, to see which ones were best suited to their microclimate. They have now largely settled on frantoio and, more recently, moraiolo, two herbaceous, peppery northern-Italian varieties.

HOW "Experience has taught us that the key to a good harvest and great olive oil is in the pruning," says Richard. Olives grow on new wood and the Westons' meticulous pruning ensures all the fruit will be evenly exposed to sunlight. The oil has long inspired chefs such as Luke Burgess and David Moyle, who've both worked with the Westons for years, to create dishes celebrating each new season.

WHERE Weston Farm's olive oil costs $26.50 for a 375ml bottle and is available at Pigeon Hole Café, Hobart, or via email order. Look out also for their recently released alma-based sweet and smoked paprikas, and padrón-based hot paprika.

Weston Farm, (03) 6268 0063, westonfarm@bigpond.com

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