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.
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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.
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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.
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"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.
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"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."
It's bacon, but not as we normally know it: nitrate-free and dry-cured.
WHO Mississippi-born chef George Francisco has
been busy finessing his bacon recipe since migrating to Australia
in 2001. His aim? To recreate the intensely flavoured,
southern-style, dry-cured smoked bacon he remembers from childhood.
Last year, the expat left his executive chef role at Tower Estate
in the Hunter Valley and relocated to sunny Noosa to set up Voodoo
WHAT Each slab of bacon is handmade. Francisco sources bellies from free-range pigs from Ipswich in Queensland and applies a dry-cure of rock salt, brown sugar, juniper, thyme, garlic and assorted spices. The applewood used for smoking is from the Sunshine Coast. "As you cure, it gets salty, so you need smoke to get the balance right," says Francisco. "The applewood gives an equal amount of smoke, salt and sugar." Most commercial bacon is wet-cured to add bulk. Dry-curing takes longer and intensifies the flavour, but sheds around 40 per cent of the original piece of pork's weight. Francisco currently produces around 300 kilos per week, and his goal is to up it to 1,000 kilos. "I want to keep it artisanal." He cures his pork bellies skin-on for 10 to 15 days. "I've tried to reduce the salt level and change the recipe, but you just lose flavour."
WHY Voodoo bacon is nitrate-free. "There's nothing in there no one's not heard of," says Francisco. "Lots of bacon contains preservatives or they've used liquid smoke - you can smell that as soon as you open the packaging." He argues that with sell-by dates and refrigeration, there's no need for preservatives and we should get used to the natural colour of bacon, which turns brown when it's exposed to air. While Francisco sells it in super-thin slices for convenience, his preference is to sell it by the handbranded slab. "Nobody buys pre-sliced onions because they oxidise and taste bad, so why buy pre-sliced bacon?"
WHERE Voodoo Bacon is available wholesale at Vic's Premium Quality Meat Sydney and Melbourne. For retail, see Edgecliff's Gourmet Life, Victor Churchill and Vic's Meat Market at Sydney Fish Market. In Queensland, see Forest Glen's Kunara or Noosaville's Eumundi Meats. Customers can also order online from voodoobacon.com.au.
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