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.
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.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
Wild coastal greens are popping up on plates in restaurants
all around Australia. But do you know your warrigal greens from
your barilla? Let's hit the beach.
"It's amazing how much food and medicine you can come across below your feet," says winemaker and market gardener Tim Webber. "It's no wonder Australian chefs are using what's right before our very eyes more and more often." Webber was one-half of the team that opened Sydney wine bar Love, Tilly Devine; he has cooked at Sean's Panaroma and foraged for restaurants including Africola and Ester. He and his partner, Monique Millton, now make Manon wine in the Adelaide Hills. When it comes to identifying coastal greens, Webber suggests familiarising yourself with a key half a dozen plants to start.
"Try before you buy," he says. Samphire is a salty green with a
bitter edge - "the beachside wine-drinker's pickle of choice".
Together with seablite, it shares its habitat with warrigal greens,
an iron-rich spinach abundant along the east coast of New South
Wales and into Victoria, where it's gradually replaced by barilla.
You may have seen samphire tossed through Kylie Kwong's yabbies and
XO sauce, or seablite atop stracciatella at Automata,
but you can keep beach-plant cooking far simpler at home by tossing
them into a fish pan at the very last minute with nothing more than
olive oil and lemon.
Another go-to among chefs such as Jock Zonfrillo and David Moyle is the robustly flavoured saltbush, which is great fried and served over beef or kangaroo. "It's from the same family as quinoa, amaranth, beets and chard and is amazing with an ice-cold beer," says Webber. Karkalla's succulent banana-shaped leaves have a beautiful lemony tang, while sea parsley is "like celery intensified by 100, then dipped in salt". Sounds like summer to us. For a list of distributors, visit outbackpridefresh.com.au
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