Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Drum roll, please. Australian Pork Limited has announced the winner of its annual Bacon Awards - the event that sees 135 bacons from across the country judged for their texture, aroma and balance of flavour.
The three-judge panel, led by fleischmeister (that's master butcher) Horst Schurger, crowned Pialligo Estate Smokehouse's short-cut, smoked and dry-cured bacon the best in the artisan category for the second year running, while Bertocchi Brothers' long, rindless hickory-smoked bacon was the victor in the national category for the second time, too.
"When we looked at the Pialligo Estate product," says Australian Pork marketing manager Mitch Edwards, "it just had a beautiful aroma, the right fat-to-meat ratio, the texture was moist without being too moist, and it didn't dry out in the cooking."
The judges also credited the bacon for its "lovely hint of smokiness and very beautifully balanced flavour".
For Pialligo's Charlie Costelloe, who cold-smokes his bacon for 17 hours, the quality of the product comes down to good, old-fashioned patience. "The key to good bacon is time and attention," he says. "It's not about rushing the process."
The awards kick-off Bacon Week, an annual initiative from Australian Pork to put the spotlight on local bacon. "Approximately 70 per cent of the bacon available sold to consumers in retail in Australia is made from imported pork," says Edwards, "and Bacon Week is to highlight that to people so that they know to look for the little pink mark with 'Australian Pork' on it."
And some exciting chefs and restaurants are getting involved. Over the course of the week, Adriano Zumbo will be serving up a bacon-y dessert titled "Piggy in the Middle" at his establishments in Sydney (excluding the Rozelle store) and Melbourne. Gelato Messina will take part with a beer, brownie and bacon-infused gelato, while Eau De Vie drinks master Sven Almenning has created a range of bacon-inspired cocktails that will be served at both bars in Sydney and Melbourne, and in select bars across the country (including The Gresham in Brisbane, The Roosevelt in Sydney, and Boilermaker House in Melbourne, to name a few).
So work up your appetites, folks - you've got seven days of salty, smoky fun ahead of you. In the meantime, here are some of our favourite bacon recipes to linger over.
Australian Bacon Week runs from 21-27th of June. For more information visit their website.
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