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.
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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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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.
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.
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.
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The Agrarian Kitchen cooking school in Tasmania is set to expand
its Derwent Valley operation with a brand new shop in the second
half of 2016, and an eatery in early 2017.
The new digs - tentatively named The Agrarian Kitchen Store and Eatery - will be making over a renovated historic building in New Norfolk's Willow Court.
Gourmet Traveller contributing food editor Rodney Dunn and his wife, Séverine Demanet, are behind the original farm-based cooking school; in 2008 they transformed a 19th-century schoolhouse into one of Tasmania's best culinary destinations.
"Initially, what we wanted to do was just a store that sold things that we have here," says Dunn. "Then we saw that space and thought, if we're going to do that, we've got to do some food as well."
The new shop, which is about 35 minutes from Hobart, will stock specialist kitchen equipment (fermenting vessels, hand-made knives and the like) as well as The Agrarian Kitchen's own preserved and fermented foods, from sauerkraut and kimchi to radishes pickled in vinegar.
"We have big barrels of fermenting vinegars that we'll sell bottles of, too," says Dunn.
Expect a topnotch menu at the eatery, too, which will include a number of beautiful outdoor areas and an impressive dining room.
"I just want to do an extension of the type of food we do at The Agrarian Kitchen," he says. "We anticipate being able to do special functions where it might be a tomato lunch or a truffle dinner, or some chef teaching a class who will also do a dinner. Really produce-driven stuff."
As for the ultimate goal? "Just make it good," says Dunn. "A destination where people want to get in a car and drive out to spend the day."
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