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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
"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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
What are the eats at Bellota all about, Danielle?
It's pretty classic bistro-style food. The restaurant is attached to the Prince Wine Store, one of the biggest importers of European and Californian fine wines in Australia, so it's definitely about food-and-wine matching. We serve a fairly simple seasonal produce-driven menu, and we have a charcuterie cabinet stocked with artisanal salumi and cheese.
Is there a standout dish on the menu at the moment?
The grilled octopus and longaniza oscura, made by La Boqueria, a Sydney artisanal Spanish charcutería. The longaniza is a sausage made with pork and squid ink; it's black and sweet and delicious. We serve it thinly sliced with kipfler potatoes, pickled Spanish chillies called guindillas, and a little pounded fennel and parsley dressing. It's one of my davourite things on the menu and everyone loves it.
Do you have a favourite summer ingredient?
Summer is definitely about seafood. We have things like marron, scampi, yabbies - they're always amazing - and Batemans Bay oysters. I also love cooking whole fish. At the moment there are some pretty amazing sea bream and flounder around that are perfect for this.
You spent a few years working in Spain - how has this influenced your cooking?
I love Bellota because it reminds me of little Spanish bars. I remember going to the Boquería market in Barcelona and being amazed by the seafood and the jamóns hanging everywhere. In Spain they focus on really simple, classic food where the produce speaks for itself, and that's what we try to do at Bellota.
What's your go-to dish for a barbecue?
A really great fresh chorizo and a bottle of rosé from Ochota Barrels.
Bellota, 181 Bank St, South Melbourne, Vic, (03) 9078 8381, bellota.com.au
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