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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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.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Counting down from 20, here are this summer's most-loved recipes.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
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.
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.
"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."
Massimo Bottura and more are coming to the Sydney Opera House.
Travel through the spectacular green rolling hinterland of the Northern Rivers region of NSW and you'll find dozens of old village dairies that once played a crucial role in Australia's booming commodity-butter trade with the mother country.
By the turn of the 19th century most of the thick, indigenous rainforest growing in the region had been cleared, and dairy farmers from the southern states moved in to take advantage of the warm climate and rich farming land. A new railway was built linking the Tweed Valley towns in the region, and Byron Bay boasted the largest cooperative butter factory in the southern hemisphere. But today the small family dairy farms have almost disappeared, the rail line is overgrown with weeds, and genuine local butter is as rare as hen's teeth.
The good news is that Nimbin Valley Dairy is starting to change this sad state of affairs by adding a new cultured butter to its range of farmhouse products. Established by third-generation local farmers Kerry and Paul Wilson, the 120-hectare farm lies on the outskirts of Nimbin village, and has been producing fresh milk since 2007.
"Initially we were supplying all our milk to Norco, the local dairy cooperative, but a combination of low milk prices and drought forced us to rethink our future," says Kerry. "We have great rainfall, lush subtropical pastures and some of the most fertile soils in the country, but circumstances were conspiring against us."
They decided to change direction and start selling the farm's goat's milk direct to the public at local farmers' markets. "It's one of the quirks of Australian law that it's actually legal to sell raw goat's milk, but not raw cow's milk," Paul says.
They soon realised that their local customers wanted far more than just raw goat's milk. A unique variety of farmstead cheese made from pasteurised goat's and cow's milk soon followed. Good milk is the starting point for all great cheese and the dairy uses only fresh milk from the farm's pasture-fed dairy animals. This is left to sour naturally overnight before cultures and salt are added. "A total presence of mind and devotion to the moment is crucial," says Paul, "because the slightest differences in the milk call for modifying the process every time."
The naming of Nimbin Valley Dairy cheese reflects a similar simple, no-frills approach with "no numbers in the ingredients list, and no words you can't pronounce", he says. The mild creamy cow's milk blue, for instance, is called Blue Cow, while its stronger cousin made from goat's milk is Blue Goat.
Today, Nimbin Valley Dairy cheese is found at all the local farmers' markets and also up and down the coast from Newcastle to Noosa. But Kerry says it's been a long and hard road. "We could've just bought in milk and made some plastic cheese and sold to supermarkets but that's not what we're about. We're farmers, so we wanted our own animals and we wanted to make traditional cheeses in a way that respected our land and the environment."
The exciting news is that this year they began building a new farm dairy with plans to expand a production facility for cultured butter. Paul remembers milking the cows with his grandmother as a child. "I can still smell the dairy and the milk as it was separated into cream and skim milk. And the sound of the rhythm that grandma got going as she was milking the cows by hand is still embedded in my mind." After that the cream went into the Sunbeam Mixmaster to make butter. "She had a wooden spoon to mix water through the butter to wash it. But it was so old there was only the stub of the spoon left on the end of the handle - most of it had worn away. And that butter was used for baking sponge cakes and whatever else we wanted.
"It was also used for barter trading with neighbours for vegies and things that we didn't have. They were the hippies of the region before the hippies arrived in the '70s."
Nimbin Valley Dairy, nimbinvalley.com.au
Cheese in photo, clockwise from below: Nimbin Valley Dairy White Cow, White Goat, Monte Nardi, Sweet Goat, Blue Cow, Sainte Billie, Monte Nardi and Sweet Goat.
With meetings of like minds and fellow farmers at her finger...
Chefs Darren Robertson and Mark LaBrooy of Three Blue Ducks ...
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