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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Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
Mezzo-soprano Jose Maria Lo Monaco takes us through Milan, telling us where to shop, eat pizza and buy shoes.
We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
Our guide to the best of the region.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Australia saw some bold moves in the '80s, and we're not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Big frames. Bigger shoulder pads. The '80s is often remembered as a time of excess, but at its best it was a time of exuberance. That same rush of confidence that pushed the arts (and the stock market) sometimes that bit too far also resulted in the envelope being pushed in ways that weren't necessarily corrected by the recession, by grunge, or the movement of environmental concerns from the hippie fringe to the mainstream.
Herb pasta with sorrel butter and lemon thyme.
The idea of Australia having a cuisine it could call its own took hold. The term "modern Australian" was more kitchen-sink than concise definition, but came to signify a freedom with influences grounded in a nuanced understanding of the cultures that created them. And with immigration from (and business and leisure travel to) Asia reaching new heights, China, Japan, Thailand, Vietnam, India and Malaysia were particularly influential.
Raspberry and rose-geranium sorbet with honey wafers, raspberries and cream.
Australian wine and Australian-grown ingredients (some of them indigenous) were improving and gaining greater recognition. Restaurant kitchens opened up to diners and (perhaps not coincidentally) got char-grills and put them to heavy use. The decade might've kicked off with a lot of crossed chives, feathered sauces and tians, and gave rise to the vegetable stack, but it closed with a lean towards a less fussy plating style (and less fussy plates) and a celebration of grill-lines. We started to see more ginger and soy, and a lot more chilli. In addition to the chefs in the following pages, we began to pay attention to the movers and shakers in the Australian restaurant world, with names such as Serge Dansereau, Mark Armstrong, Tony Papas, Tansy Good, Greg Doyle, Tony Bilson, Mietta O'Donnell, Phillip Searle, Mogens Bay Esbensen, Jenny Ferguson, Paul Merrony and Anne Taylor looming large in the pages of GT. David Thompson made his first trips to Thailand, while back in Sydney a young Japanese man called Tetsuya Wakuda hung out his shingle, first at Ultimo's and then at Tetsuya's.
Lobster with artichoke hearts and chervil.
Gourmet embraced Australians' new-found worldliness and increasing affluence by becoming Gourmet Traveller. We revelled in the glitz and glam of resorts in the Whitsundays and baked ourselves on the Gold Coast. We chased Michelin stars around France, explored some of the world's great cuisines at the source in India, China and Italy, did Bali, and ate New York and Los Angeles.
We survived the crash of '87, the bicentenary of '88, the plague of sun-dried tomatoes and the reckless fanning of snow peas. We picked up (and then dropped) a column dedicated to microwave cooking. And got glass plates and really large floral table arrangements out of our system, ready to emerge blinking into the 1990s, hungry for more.
Recipes from the 1980s
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