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.
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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Made by Cow, the first raw milk to be legally sold in Australia, has completely sold out.
Following the approval of cold pressurisation as a safe method of removing harmful bacteria from raw milk by the New South Wales Food Authority, 3000 750ml bottles of Made by Cow's Cold Pressed Raw Milk hit the fridges of Harris Farm and About Life stores in the state last Thursday. Within 24 hours most stores had sold out of the product. Now the team is "furiously milking" to keep up with demand, says Made by Cow founder Saxon Joye. "In a way, we could have never prepared for this. We have major supply issues that we really need to solve."
Joye has worked in food manufacturing for almost 20 years, but turned his attention to raw milk a few years ago, set on developing a "time and pressure recipe" that could make raw milk safe without compromising on flavour. Up until now, milk had to be heated to at least 72 degrees to destroy any nasty bacteria. "There are so many things that happen now that take milk further from the cow," he says. "The idea behind it was to create milk that was less messed with and less processed."
The untreated milk undergoes a cold water pressurisation method to kill bacteria. Rather than any heat pasteurisation or homogenisation, which often dulls the flavour and can deplete nutrients, the bottles are put under intense water pressure for several minutes. "We have demonstrated equivalent safety standards to heat pasteurisation," says Joye. "It's literally like drinking raw milk, although with the added safety factor built in."
All Made by Cow milk comes fresh from a single, 250-head Jersey herd in Numbaa, near Berry, the birthplace of dairy in New South Wales. The milk goes from the dairy to a bottling station, and then the bottles are transported to Homebush in Sydney where the water pressurisation method begins.
While Made By Cow might look at increasing the herd or working with other farms in the future to keep up with demand, Joye says it's not something that can happen overnight.
"It's been terribly difficult proving the science and all the things that are needed to bring this product to market," he says. "We want a beautifully fed cow who is healthy and happy, excellent herd management and hygienic milk practices. There's a lot of work in that."
So is there enough raw milk to go around? And when can folks get their next taste?
In short, yes, there's plenty, and very soon. Made by Cow has increased its production this week, and all stores (and likely many more) will be restocked as soon as possible. "We're a start-up and we're small-batch, but you can produce a lot with 250 cows," says Joye. "You also just never know if something you think is great is going to be perceived the same way out there in the world. It's a lovely problem to have."
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