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Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
That stack of bean cans in the pantry is more versatile than you may think.
When the sun is shining and the mercury is risen, the less time
spent in the kitchen the better - it's time to turn to clever short
cuts. So, while in winter we're partial to bean dishes started from
scratch, in summer we're very happy to simply reach for a
Canned pulses of any kind are ideal pantry staples: you can have them stashed and on hand almost indefinitely (as any doomsday prepper will tell you). Not all brands are created equal, though, and it's worth doing a little research and experimentation to see which you like best. Beyond that, the only other thing to remember is not to buy dented, swollen or rusted cans.
In terms of preparation, all you need to do is tip them into a colander or sieve and rinse off the canning juices under cold running water.
We love canned white beans - also sold as cannellini beans - for their pale beauty and subtle flavour. Their texture is softer than beans cooked from a dry start, which makes them perfect for purées and dips or for one of the quickest soups you can whip up. They're great tossed through a salad just as they are, or quickly warmed in a little vinaigrette to serve alongside barbecued fish. Now, where's that can opener?
White bean soup with summer tomatoes and basil
Heat 50ml olive oil in a large saucepan over medium-high heat, add 1 thinly sliced Spanish onion, 2 crushed garlic cloves and 1 tsp each fennel seeds and dried chilli flakes. Sauté onion until tender, then add 1 litre chicken or vegetable stock and two 400gm cans white beans, rinsed and drained. Season to taste, add 2 thyme sprigs and 1 fresh bay leaf, bring to the simmer and cook for 15 minutes. Remove herbs, add juice of 1-2 lemons, or to taste, then a splash of red wine vinegar. Pulse with a handheld blender until semi-puréed with a little texture remaining and serve warm, topped with a handful of crushed cherry tomatoes, or wedges of vine-ripened tomatoes, coarsely torn basil and a drizzle of extra-virgin olive oil.
Seared tuna with white beans, capsicum and olives
Preheat a barbecue or char-grill pan to high. Lightly brush four 200gm skinless tuna steaks with a little olive oil and cook, turning occasionally, until rare (4-5 mins), then set aside. Warm 60ml olive oil, 2 tbsp white wine vinegar and 1 crushed garlic clove in a saucepan over medium heat, season to taste and add the finely grated rind and juice of 1 lemon, or to taste. Add a 400gm can white beans, rinsed and drained, and 100gm char-grilled red capsicum (from the deli counter), coarsely torn, and warm through gently. Remove from heat, add a handful of coarsely torn flat-leaf parsley and ½ handful of oregano. Stir to wilt, then serve alongside the seared tuna.
Warm white bean and chorizo salad
Heat 70ml olive oil in a frying pan over medium-high heat, add 3 thickly sliced chorizo and fry, turning occasionally, until crisp. Transfer chorizo and oil to a bowl, add two 400gm cans white beans, rinsed and drained, 2 ripe tomatoes, cut into wedges, a handful of black olives, a handful of torn flat-leaf parsley, ½ thinly sliced Spanish onion and 1 crushed garlic clove. Dress with juice of 1 orange and ½ lemon and a splash of Sherry vinegar, season to taste, toss to combine and serve warm.
Garlicky crushed white beans on charred sourdough
Dry-roast 1½ tsp each coriander seeds and cumin seeds until fragrant, then coarsely crush in a mortar and pestle. Coarsely crush two 400gm cans white beans, rinsed and drained, in a bowl with a fork. Add 100ml extra-virgin olive oil, juice of 2 lemons, or to taste, 2 crushed garlic cloves and roasted spices and combine. Season to taste and set aside. Preheat a barbecue or char-grill pan to high. Brush 4 thick slices of sourdough bread with olive oil and char-grill until crisp and lightly charred at the edges. Rub with the cut side of a garlic clove and serve warm with crushed white beans.
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