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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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.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
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.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
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.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
I roasted a shoulder of pork the other night that was so damn
good I haven't stopped thinking about it. The shoulder was from a
Large Black pig from the Hochkirch biodynamic farm in Henty in
western Victoria. The meat was a dark rosy colour and the flavour
simply delicious. But the thing that was so special about this pork
was the quantity of soft, golden fat that lay underneath the
blistered, crunchy crackle, and as I cut slices of meat, liquid fat
oozed onto the chopping board. This was no everyday pork fat; it
was very soft and dissolved into molten, sweet pork essence in my
For decades, we've been told that fat is bad for us, which is absolutely true if it's eaten in excess. Somewhere along the way, however, we've lost sight of the fact that a little bit of natural, healthy animal fat is actually very good for you. It contains many essential vitamins and happens to be an excellent source of fuel. It's also a magical ingredient in the kitchen.
Fat gives a dish flavour and an unctuous quality. Think about the taste of a lean piece of yearling beef compared with that of a well-marbled piece of steak - fat is the key. It also helps starches reach that caramelised point that gives so much colour and depth to a dish.
Ducks have a particularly generous amount of fat. I always have a tub of duck fat in my freezer for when I want to roast potatoes, because it makes the most wonderful potatoes you'll ever eat. That is unless you can get your hands on a jar of goose fat, which is even better. They both lend a flavour and crispness to the potatoes that oil just can't match. I like to boil the potatoes first, then finish them in the oven with salt flakes, fat and rosemary.
Another great use for duck fat is to make rillettes, which I love to eat on toast with cornichons. Rillettes last for several weeks in the fridge if they're well covered in fat, so they make a perfect appetiser to have on hand for when guests drop in unexpectedly.
As soon as the weather cools, my kitchen at the Enoteca in Fitzroy is busy seasoning duck legs with salt, quatre-épices and thyme before slowly cooking them immersed in duck fat. Confit duck is a great way to enjoy the leg, because it keeps the meat juicy and tender while it cooks until the meat falls from the bone.
I also like cooking with suet, the creamy pure fat that surrounds the kidneys in beef. You can use it to deep-fry chips, or to make pastry, dumplings and plum puddings. When winter really sets in I like to make a steak and onion pudding using suet pastry: I recall a lunch with friends where we ate this delicious pudding - we went away feeling warm and fortified. Suet makes a durable and forgiving pastry, and takes on a surprisingly light and delicate texture once cooked. Better butchers stock suet (usually cleaned, minced and then frozen, which is the easiest way to handle it), but you often need to order it in advance.
And then there is the king of fat: pork. Lardo may not sound very enticing but if you've ever been in Colonnata in Italy, where wafer-thin slices of this cured pork fat are served on bread, you will know how special it can be. I'm a big fan of cooking with pancetta, kaiserfleisch, speck and innumerable other types of cured pork. My Italian butcher, Leo Donati, makes a fine guanciale, the cured jowl a must if you want to make authentic spaghetti carbonara.
If we look at what supermarkets are selling, it becomes pretty clear that we're paranoid about fat. Fat has either been grown out, thinned out or replaced with something else (often highly processed). But the thing about fat is that it's natural (healthy animals produce healthy fat, which is better for us than artificial trans-fats), it makes better use of the whole animal and most importantly it adds flavour and succulence to food.
As a child, I could never understand why my mother liked to eat bread spread with schmaltz - pure white fat with crunchy brown bits. She would buy it in a plastic tub from her favourite European delicatessen. I thought it was disgusting. But when I carved up the leftover meat from my shoulder of Large Black pork, which was still sitting in the roasting pan the following day, the thing that was most delicious was the creamy white fat that had congealed at the bottom of the pan along with all the browned juices and salt from the crackle. Essentially schmaltz. I had some on crusty bread. Good thinking, Mum.
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