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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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.
Roses and spaghetti Bolognese, showgirls and mixed grills – Allie Webb’s work is all about contrasts.
How does The Agrarian Kitchen celebrate almost a decade in Tasmania? With a new restaurant and shop just down the road.
Together with locals Aløft, the Melburnians from Bar Liberty want to keep the party going till late.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"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 email@example.com 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.
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.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
From pods to delivery-only dining, here are the things we learnt at the Future Laboratory's Food and Drink Futures Forum.
The future has been podified. That's just one of the take-home
messages from the Food and Drink Futures Forum held in Melbourne
last week. Giving its hospitality-industry clients the jump on
global trends, the London-based Future Laboratory has cast its eye
across all four corners to predict what we'll be eating, drinking
and Instagramming in three to five years' time. Here's what the
future has in store.
*The pod revolution (the Future Laboratory calls it "pod-novation") means the capsule delivery system pioneered by Nespresso will be hacked by more and more companies creating pods filled not just with coffee but with liqueurs, syrups, natural bitters and juices.
*Clean eating is the latest dietary trend set
for a backlash, thanks in part to years of contradictory
recommendations from health authorities about what we should (and
shouldn't) be eating. "People are tired of being told what to do by
experts," says Future Laboratory co-founder Martin Raymond. "One
day it's no fat, then gluten, then sugar... In this environment,
consumers are losing faith in brands and realising that convenience
trumps all." A case in point: around 24 per cent of US consumers
ignore nutritional labels, up from 15 per cent a decade ago.
*More information, please. Diners of the future will be demanding more transparency about the food they're eating - to the point that nutritional information will be written on menus. Consider it a side-effect of the now-standard listing of ingredient provenance - which, incidentally, is here to stay. As Future Laboratory co-founder Chris Sanderson says, "As someone who eats out three times a week it would be so helpful." Increasingly, health-conscious diners will also want to see more portion control, which sounds like a win-win for restaurateurs.
*Delivery-only dining. Established restaurateurs will be tapping into the growing home-delivery market by bypassing the traditional bricks-and-mortar operations (an early adopter: David Chang's Ando in New York City). "If you know the brand and trust the brand, that's really what they're delivering," says Sanderson. Also expect to see more emphasis on healthy versions of traditional takeaways as millennials struggle to balance their desire for healthier food with busy working lives.
*Low-alcohol booze is the new Negroni. Consumers' drinking habits are evolving to appreciate tipples with a lower alcohol content that offer a buzz without the same risk of a hangover. Bold Shim Gin, soon to be released by Four Pillars, the Healesville-based Future Laboratory darlings, has a regular alcohol content of about 42 per cent but is designed to be poured in only 15ml measures with 100ml soda, creating a sparkling drink with an alcohol content of about seven per cent. Good old hardcore whisky, on the other hand, will continue to boom.
*Healthy hedonism is on the rise. Organic alcohol, juices, teas and sodas are keeping company with, and collectively taking the guilt out of, the cocktail scene.
*Coffee is riding the wave created, in part, by a downturn in alcohol - revenue in the Australian café market is expected to increase by 6.9 per cent in 2016-17 to a staggering $5.5 billion. The ready-to-drink format is running interference, however: cold brew (otherwise known as - shock, horror - coffee in a can) is revolutionising the industry, with the quality difference between bottled and on-premises varieties set to disappear. "The idea is that we've become less fixated on the delivery system," says Sanderson. "Café culture is going mobile."
*Get used to the charge of the Instagram brigade, and of new social network Yummi where users share their food photographs. Restaurants will be increasingly considering the plates they use and lighting they offer to help snaps reach maximum potential on social media. "It's this whole idea of gastronomy fetishisation. It's highly visual, highly engaging… food as theatre, food as porn, continues to be massively relevant," says Sanderson. Say it ain't so, Joe.
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