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Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Winter seafood essentials

John Susman

John Susman

Even though most of us associate seafood with summer, it's actually at peak value in winter and spring. One problem is that we often don't know how to get the best from less-familiar species, so this winter try something new.

A great place to start is albacore tuna. It's abundant and in premium condition over winter, and it's a bargain to boot. Serve it raw or slow-cooked; try a Sicilian-style tomato, olive oil, garlic, onion and caper stew.

Speaking of braises, Gould's squid - sometimes referred to as arrow squid - is delicious and cheap in the cooler months. It's often found at the local fisho in a party dress of crumb or batter; buy yours whole instead, take both layers of slippery skin off and braise it slowly in olive oil and tomato passata with capers, onions and garlic for a luxurious, rich dish that can bear the cold outdoors better than most roasted joints of land animal.

And what about mirror Dory? Cousin to the more famous John, it's firm, mild and sweet, but much less expensive. Ask your fishmonger to gut it and chop off its head, then take it home and pan-fry it on the bone (a good move with any Dory) in butter.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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