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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One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
A celebration of one of our favourite breakfast foods.
Surveying the top cookbooks of 2016, Pat Nourse finds much to like. Here's a selection offering plenty of grunt along with the gloss.
1 Land of Fish and Rice
Fuchsia Dunlop (Bloomsbury, $49.99)
After painting captivating portraits of Sichuan and Hunan,
Fuchsia Dunlop, the author of easily the most compelling writing on
Chinese food in English today, turns her attention to the bounty of
Shanghai and the Lower Yangtze region. The mix of recipes balances
fare perfect for weeknight eating (steamed eggplant with garlic
dressing) with recipes for the lesser-seen likes of wild rice stems
and the "extremely complicated" squirrel fish.
Must cook: Hangzhou breakfast tofu.
Gill Meller (Quadrille, $49.99)
British River Cottage alumnus Gill Meller has managed that rare trick: the cookbook that offers something interesting and cookable on every page. Open it at random and the eye falls on such gentle twists as oat biscuits with sheep's cheese and rosemary or bacon braised with cuttlefish and bay.
Must cook: blackberry, saffron and honey drop scones.
Virgilio Martínez (Phaidon, $85)
This one is more for the reading as a brilliant travelogue than
the cooking, unless you have a reliable local source for queñual
bark, Bahuaja nut oil or ichu grass (excellent, we're told, with
tunta). Given that this is a document of the cuisine of Central,
the Lima eatery leading South America's charge into global
gastronomy, though, it's entirely fitting.
Best sentence: "Here we freeze ingredients that are often part of shamanic rituals..."
4 The Truffle Cookbook
Rodney Dunn (Penguin, $59.99)
The brilliance of GT contributor and Agrarian Kitchen
founder Rodney Dunn's work here is that even though it's the book
on black truffles, dishes such as corned beef with lentils and the
salad of soft-boiled eggs, fennel and radishes work perfectly even
without the addition of the black gold.
Must cook: steamed treacle, date and ginger pudding with truffle custard.
5 Best Kitchen Basics
Mark Best (Hardie Grant, $59.95)
Mark Best routinely blew minds and won hearts with his edgy
cooking at Sydney fine-diner Marque. Here, though, it's all about
turning everyday meals into something special, whether it's
chocolate jelly, roast lamb with chamomile or ricotta
Must cook: Sauternes custard.
6 A Spot at the Bar
Michael Madrusan & Zara Young (Hardie Grant, $45)
Easily the best Australian cocktail book published to date,
A Spot at the Bar documents the refreshments served at The
Everleigh in Melbourne in rare style and with superb design. It's
all the richer for digressions into women's footwear, social
etiquette and buttered radishes.
Must shake: Gin Gin Mule.
7 Australian Fish & Seafood
John Susman, Anthony Huckstep, Sarah Swan & Stephen Hodges (Murdoch Books, $79.99)
With GT fish-whisperer John Susman and former Fish Face
chef Steve Hodges on board, this chewy volume was always going to
have authority; its flair is a welcome surprise. It's dense with
detail, but is (fittingly) never dry, and fresh flavours leap from
Must cook: pot-roasted whole John Dory with wild garlic.
8 A Recipe for Art
John Olsen (Thames & Hudson, $39.99)
It's a bit unfair, really, that a man this talented with a brush
should also be so handy with a kitchen knife. The great Australian
painter's travels and life in the kitchen are traced here with
equal vigour in recipes and art.
Must cook: "A golden paella twisted with raspberry-coloured langouste cooked in an abandoned farmhouse by the beach."
Our first-ever hardcover cookbook showcases our favourite menus
for celebration. Join the party!
Must cook: fried mortadella sandwiches! Beetroot soup with burrata! White-cut chicken with chilli oil and peanuts!
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