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.
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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.
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.
We've all heard nostalgic stories from chefs who've been
inspired to cook by time they spent at nanna's knee podding peas.
And while it's a nice picture viewed through rose-coloured glasses,
who, we have to ask, bothers podding peas any more?
Although we're normally the first to advocate a "fresh is best" approach, when a frozen ingredient is superior it makes sense to use it. Of course, if you happen to grow peas yourself, nothing beats them straight from the vine (they're so tender and sweet you could probably eat the pods, too), but for most of us that's simply not an option.
Peas have a high sugar content that, once picked, quickly converts to starch, so when you buy peas in the pod, they often have a floury texture. It's a better bet, then, to buy frozen peas, which have been snap-frozen at the source, and retain their sweet flavour and delicate texture. The fact it's a more convenient option is simply a bonus and means you have the fresh flavour of spring at your fingertips all year round.
Pea, leek and chorizo frittata
Serves 4 (pictured)
Preheat oven to 180C. Heat 50ml olive oil in a large ovenproof frying pan over medium heat, add 2 thinly sliced leeks and 2 finely chopped garlic cloves and stir occasionally until tender (3-4 minutes). Add 2 thickly sliced chorizo and stir to colour slightly (1-2 minutes). Lightly whisk 8 eggs in a bowl, add a generous handful each of coarsely chopped flat-leaf parsley and mint, season to taste, stir to combine and add to pan. Add 120gm defrosted frozen peas and 60gm coarsely crumbled Manchego. Bake until just set (20-25 minutes) and serve hot with lemon wedges.
Pea and fennel soup
Heat 40ml olive oil in a saucepan over medium heat, add 1 thinly sliced onion, 2 thinly sliced baby fennel bulbs and 2 finely chopped garlic cloves and stir occasionally until very tender (8-10 minutes). Add 1 litre chicken stock and bring to the boil. Add 1kg frozen peas, season to taste and return to the boil. Add 1 cup firmly packed baby spinach and ½ cup firmly packed mint, stir to wilt, remove from heat and purée with a hand-held blender. Add juice of 1 lemon, or to taste. Serve hot scattered with marinated feta.
Pea, lemon and ricotta spaghetti
Cook 350gm dried spaghetti in a large saucepan of well-salted boiling water until al dente, adding 180gm frozen peas in the last minute of cooking (5-6 minutes). Drain, reserving 2 tbsp cooking water, then return pasta and reserved cooking water to pan. Meanwhile, heat 50ml olive oil in a separate saucepan, add ½ thinly sliced Spanish onion, 2 finely chopped garlic cloves and 1 tsp dried chilli flakes and stir occasionally until tender (4-5 minutes). Add finely grated rind and juice of 2 lemons, a generous handful of coarsely chopped mint. Toss through spaghetti with plenty of finely grated parmesan, season to taste and serve hot topped with crumbled firm ricotta.
Serves 4 as a side
Heat 20gm butter in a saucepan over medium heat, add 3 thinly sliced golden shallots and 1 finely chopped garlic clove and stir occasionally until tender (3-4 minutes). Add 300ml chicken stock, reduce by half, then add 400gm defrosted frozen peas. Bring to the boil, season to taste, then process in a food processor with 50gm diced butter. Serve hot with roast chicken or lamb.
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