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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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.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
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.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
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.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
If you've got an egg in the house, you've got a meal in the
house, Elizabeth David once said. And that's for sure - as sure as,
well, eggs is eggs.
Eggs are must-haves in the stand-by stakes. If you have a dozen eggs to hand, you have the makings of a whole gamut of meals and snacks.
It doesn't take much to turn eggs into a meal. Poached, scrambled, baked, boiled or fried, they can be happily devoured for breakfast, lunch or dinner. Omelettes are a no-brainer for a quick midweek meal, and we also love soft-boiled eggs scooped out onto sourdough toast, topped with a pile of paper-thin slices of jamón and drizzled with Sherry vinegar and olive oil. Eggs can be stirred into soups to thicken and enrich them; Italy's stracciatella is a classic example.
Egg yolks are the base for many indispensable sauces - little beats homemade mayo (which is surprisingly speedy to make) or rich custard for puddings, and of course lush hollandaise to spoon on poached eggs for egg-on-egg pleasure.
Chicken and egg soup
Sauté ½ thinly sliced Spanish onion and 2 finely chopped garlic cloves in 2 tbsp olive oil in a saucepan until softened (4-5 minutes). Add 750ml chicken stock, 1 skinless chicken breast, 3 thyme sprigs and a fresh bay leaf. Simmer until chicken is just cooked (6-7 minutes), remove, shred and return to stock (discard herbs). Add ½ bunch torn kale and simmer until wilted (2-3 minutes). Whisk 3 eggs in a bowl with the finely grated rind of 1 lemon and juice of ½, season then, stirring continuously, add egg to soup and stir until thickened. Serve soup scattered with thyme and flat-leaf parsley.
Tomato-baked eggs with feta
Preheat oven to 180C. Sauté ½ finely chopped Spanish onion, 1 thinly chopped garlic clove and 1 finely sliced long red chilli in a frying pan with 2 tbsp olive oil until translucent (4-5 minutes). Add 400gm canned cherry tomatoes, 400gm rinsed canned white beans and 250ml chicken or vegetable stock, season to taste and simmer until slightly thickened. Press 4 indents in the sauce with the back of a large spoon, crack an egg into each, drizzle with extra-virgin olive oil and bake until eggs are cooked to your liking (8-10 minutes for soft yolks and firm whites). Stand for 5 minutes, scatter with crumbled feta, torn mint and flat-leaf parsley and serve with toasted sourdough and lemon wedges.
Fried egg and chorizo taco
Serves 1 as a snack or light meal
Sauté ½ thinly sliced Spanish onion and ½ diced chorizo in 1 tbsp olive oil in a frying pan until onion is tender and chorizo is golden brown (4-5 minutes). Stir in ½ finely chopped garlic clove, cook until fragrant, then tip onto a plate. Heat another 1 tbsp oil in the pan, crack in 2 eggs, scatter with chorizo mixture, season and fry until eggs are cooked to your liking (2-3 minutes for firm white and soft yolks). Heat 2 tortillas in a frying pan over high heat (1-2 minutes) and wrap in a tea towel to steam until the eggs are ready, then fill with eggs, coriander, chopped cherry tomatoes and chilli sauce and serve with lime wedges.
Kale and Gruyère omelette
Sauté 1 cup baby kale in a frying pan with 1 tbsp olive oil and a knob of butter until wilted, adding 2 tsp thyme and ½ finely chopped garlic clove at the end (2-3 minutes). Tip onto a plate, wipe out pan and add another 1 tbsp oil and knob of butter. Whisk 6 eggs in a bowl to combine, season and, when butter foams, tip into pan. Draw egg towards the centre, tipping pan slightly to allow uncooked egg to run into the space, until just cooked (2-3 minutes). Scatter with 50gm grated Gruyère and kale, slide onto a warmed plate, rolling omelette over as you go, and serve.
+ When a recipe calls for eggs at room temperature, take them out a couple of hours ahead, or put them in a bowl of hot water for 20 minutes.
+ Oddly, fresh isn't always best when it comes to eggwhite; older eggwhites are better when whisking and aeration are involved. Keep fresh ones in an airtight container at room temperature for a day before using, or freeze them in ice-cube trays and defrost when needed.
Looking for more things to do with eggs? Check out our slideshow of egg recipes.
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