Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
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We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
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Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
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These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
Whole, sliced or cut into rounds, sheets of fresh lasagne
are the answer when you crave a fix of egg pasta but lack the time
to prepare the dough.
Let's get this straight (or wiggly or tubular or whatever shape you prefer your pasta) - we have equal love for fresh and dried pasta. Neither is better than the other; they each have their place in the kitchen.
There's a lot to be said for the convenience of dried pasta - and it's often the best choice with robust sauces. Sometimes, though, the only thing that satisfies a pasta craving is the silky texture of fresh pasta. Although it's not difficult to make, it is time-consuming - all that kneading, resting, rolling and folding. Thank goodness, then, for the increasing availability of great commercially produced fresh pasta (although we recommend avoiding the mass-produced stuff, which can have a tough, thick texture).
There's everything from fettuccine to gnocchi, pillows of ravioli and half-moons of tortellini but, for our money, we love the versatility of fresh lasagne sheets. They can be cut into whatever shape you like - tear them into rough rags of stracci or slice into strands of angelhair. Cut out rounds or squares and stuff them with all manner of fillings or take those same fillings and roll them into cannelloni. And they make for a much quicker lasagne than dried sheets, so layer them with ragù and béchamel, or spinach and ricotta and a simple sugo. Who said midweek dining had to be boring?
Pine mushroom and silverbeet brodo with stracci
Heat 2 tbsp olive oil in a saucepan over medium-high heat, add 1 thinly sliced leek, 2 finely chopped garlic cloves and the finely grated rind of 1 lemon and sauté until tender (4-5 minutes). Add 1.5 litres chicken stock, 2 thyme sprigs and 1 fresh bay leaf, and simmer until well flavoured (10-12 minutes). Add 4 thickly sliced pine mushrooms and 1 cup torn silverbeet leaves and simmer until just tender (1-2 minutes). Blanch 200gm fresh lasagne sheets, torn or cut into rough pieces, in a saucepan of boiling salted water until al dente (2-3 minutes), add to soup, discard thyme and bay leaf, season to taste and serve hot scattered with extra thyme and chopped flat-leaf parsley.
Gnocco fritto with prosciutto and goat's curd
Serves 4 as a snack
Pound 1 tsp sea salt, ½ tsp thyme leaves, a few black peppercorns and the finely grated rind of 1/2 lemon using a mortar and pestle and set aside. Cut 200gm fresh lasagne sheets into rough 5cm-6cm squares. Preheat 3cm vegetable oil in a large saucepan over medium-high heat and deep-fry pasta squares in batches, turning occasionally, until golden and crisp (3-4 minutes). Drain on paper towels, season with thyme and lemon salt and serve hot topped with thinly sliced prosciutto, a dollop of goat's curd and finely grated parmesan.
Crostoli with honey mascarpone
Cut 200gm fresh lasagne sheets into rough strips about 2cm x 8cm. Heat 2cm vegetable oil in a saucepan over medium-high heat and deep-fry pasta strips in batches, turning occasionally, until golden and crisp (2-3 minutes). Drain on paper towels, dust heavily with icing sugar and a pinch of ground cinnamon while still hot and serve alongside an espresso, or with a bowl of honey mascarpone (whisk 200gm mascarpone with 50gm honey, or to taste, and scraped seeds of 1 vanilla bean until smooth).
Spinach and ricotta tortellini
Blanch 1 bunch trimmed spinach until just wilted (30 seconds), drain, refresh, then drain well and squeeze out excess water. Process in a food processor with 300gm firm ricotta, 1/4 cup chopped flat-leaf parsley, grated rind of 1 lemon, 1 chopped garlic clove and a pinch of nutmeg. Cut out 6cm-diameter rounds from 500gm fresh lasagne sheets, place 1 tsp of filling in the centre of each, brush edges with water and fold over to form a half-moon, pressing edges to seal. Cook in a saucepan of boiling salted water until they float (3-4 minutes), drain and serve with your favourite sauce (we like burnt butter and parmesan or light sugo).
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