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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Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Cue the Champagne.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.
It's hard to think of a better cupboard standby than dried
pasta, a staple swiftly turned into bowls of goodness.
Let's get one thing straight: as awesomely dependable as dried pasta is, it's by no means simply the poor cousin of the fresh stuff that you only pull out when you don't have the time to make pasta yourself. It's a related but different product with particular charms of its own. To best understand them, buy better pasta. The difference of a few dollars can mean a vast step up in quality. Cook your pasta in plenty of well-salted water (adding more salt afterwards never quite works), and do as the Italians do and err on the side of cooking less rather than more. Make ours al dente.
Linguine with chilli, lemon and crab
Cook 300gm dried linguine in a large saucepan of boiling salted water until al dente (8-12 minutes), then drain, reserving 100ml water. Meanwhile, warm 150ml mild extra-virgin olive oil in a frying pan over medium heat. Add ½ cup chopped flat-leaf parsley, 4 thinly sliced garlic cloves, 4 thinly sliced red birdseye chillies, and the finely grated rind of ½ lemon, and cook until garlic starts to sizzle (20-30 seconds). Add pasta and pasta water and toss to combine. Add 300gm spanner crab meat, gently toss to combine, season to taste and serve with lemon wedges.
Penne with tomatoes, cream, coppa and rosemary
Cook 400gm dried penne in a large saucepan of boiling salted water until al dente (10-14 minutes), then drain. Meanwhile, heat 60ml olive oil in a saucepan over medium heat, add 80gm coarsely chopped coppa, 3 thinly sliced garlic cloves and 2 tbsp coarsely chopped rosemary and stir until coppa is starting to colour (2-3 minutes). Add 400gm canned tomato polpa (if it's unavailable, substitute canned crushed tomatoes) and 185ml pouring cream and bring to the simmer. Add pasta, scatter with finely grated parmesan and roasted chilli flakes, season to taste, stir to combine and serve.
Tofe with mushrooms, white wine and crème fraîche
Stand 10gm dried porcini in a bowl of 125ml cold water until plump (20 minutes). Squeeze excess water from porcini, then chop and set aside, reserving mushroom water. Cook 350gm tofe (or another small, shell-shaped pasta such as conchiglie) in a large saucepan of boiling salted water until al dente (10-12 minutes). Meanwhile, heat 50gm butter and 2 tbsp olive oil in a frying pan over high heat. Chop 300gm mixed mushrooms into bite-size pieces, add to pan and stir occasionally until golden brown (3-5 minutes). Add 2 thinly sliced garlic cloves and porcini and stir until just fragrant (1 minute). Deglaze pan with 120ml dry white wine, bring to the simmer and reduce by half (2-4 minutes). Drain pasta and add to mushrooms along with 140gm crème fraîche and enough reserved mushroom water to form a sauce. Season to taste, toss to combine and serve scattered with parmesan.
Stellini with asparagus and tarragon in brodo
Cook 250gm stellini in a large saucepan of boiling salted water until al dente (5-7 minutes), then drain and set aside. Meanwhile, bring 600ml chicken stock to the boil in a saucepan and season to taste. Heat a frying pan over high heat, add 30gm diced butter, 1 garlic clove finely grated on a mandolin and 2 bunches thickly sliced asparagus and stir until asparagus is just tender (1 minute). Divide asparagus and stellini among serving bowls, pour stock over, season to taste, scatter with grated parmesan and a few torn tarragon leaves and serve.
+ Though some obsessives are very specific about matching pasta to sauces, similar shapes are typically interchangeable. Watch your cooking times, though; the best test is always your own teeth.
+ Long pasta is best suited to a sauce that coats it smoothly (think carbonara and spaghetti) whereas short pasta is best teamed with a chunky sauce, such as ragù Bolognese.
+ With most sauced pastas, it's a good idea to take the pasta out of the water when it's still a bit more al dente than you want it and then finish it in the pan, giving it a good stir, so it soaks up plently of the sauce.
Want more options for dried pasta? Check out some of our favourite pasta recipes.
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