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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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.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
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.
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.
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.
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.
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.
When my parents first came to Australia from the foothills of the German Alps, naturally enough their Christmas traditions came with them. We would light real candles on the European fir tree and eat roast goose, braised red cabbage with speck and apple, and rich potato dumplings to mop up the juices - it took a few years before we conceded that this kind of food just didn't make sense on a sweltering hot day. So, like many of those who came from afar, we adapted. The goose became turkey, the hot vegetables became salads and seafood took on a starring role.
Planning the Christmas menu is something in which I now take great pleasure.
I mull over it for weeks, consulting with family members, weighing up traditional versus non-traditional ideas, working hard to ensure the entire feast is well balanced.
What I love about an Australian Christmas is that we can choose to follow tradition, but we're not tied to it - we can bring different flavours and influences to the table. While I like to follow a traditional approach with the roast turkey and the glazed ham, it's in the flavours and accompaniments that I take the menu down a different path.
I once made a beautiful turkey stuffed with burghul, buttery onions, grated orange zest, allspice, pine nuts and currants. These exotic Middle Eastern flavours are festive and relate so well to the spices and fruits used in traditional European Christmas cooking.
I served the Middle Eastern turkey with an orange, date and mint
salad drizzled with a Sherry dressing and jewelled with golden
fried almonds. It's a salad that's especially good on a hot
You could also use the flavours of South East Asia and serve a ham glazed with pineapple and star anise, say, with a salad of watermelon, coriander, mint, finely sliced Spanish onion and a dressing of fish sauce, lime and palm sugar. The rind of the watermelon can be made into an interesting pickle to go with the ham (see our glazed ham with pickled watermelon rind recipe). A finely sliced cabbage and daikon salad with sesame dressing would also work well.
At the risk of stating the obvious, when you're planning your Christmas menu, think first about what's in season, then shop at quality grocers or farmers' markets to ensure you buy ingredients of the best quality and flavour. If I were going to make a fresh tomato salad, for example, I'd buy organic, heirloom varieties because they simply taste the best.
Asparagus is great at this time of year and it adds a bright splash of colour to the table. It's lovely boiled and topped with salty French butter, or char-grilled and dressed with extra-virgin olive oil and a great aged-balsamic vinegar. Or, for something a bit different, try asparagus topped with chopped boiled egg and a dressing made with mayonnaise, yoghurt and herbs.
It might just be my genes talking, but I think a good old-fashioned potato salad is a must. My favourite dressing is crème fraîche, white wine vinegar and mayonnaise with crisp bacon, cornichons and parsley. A salad of Nicola potatoes dressed in extra-virgin olive oil, red wine vinegar, sea salt and loads of chopped parsley is also good. The key here is to buy waxy potatoes (if you can't find Nicola, try kipfler), boil them in their skins, peel and then dress them while they're still warm, so they better absorb the flavours of the dressing. An abundance of soft herbs such as chervil, chives and tarragon is a must.
An interesting chutney or fruit compote is essential to my Christmas lunch. Roasted and salty meats are great with that dollop of spicy sweetness. Figs with star anise and cinnamon, or prune with apple and walnut, or nectarine chutney with coriander and fennel would all be lovely. For jelly, redcurrant and cranberry are obvious winners, but keep an eye out for medlar or crab-apple - they're both delicate and beautifully scented. I also like to have a bowl of fruit on offer to cleanse the palate during the day. I'll buy a bag of the tastiest tree-ripened apricots from my local farmers' market and simply serve them chilled.
There are some foods, too, like roasted chestnuts, that may not be in season here, but are fun to serve at Christmas regardless when they connect us with memories of childhood. The scents and tastes of foods are the most evocative of memories. For me, baking my mother's stollen is essential - the combination of those particular spices is everything that spells Christmas for me, so I wouldn't change a bit of it.
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