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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
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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