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.
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.
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.
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.
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.
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.
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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