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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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
Cue the Champagne.
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.
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.
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.
What's the key to nailing a really good classic Sunday roast?
First, and it almost goes without saying, buy the best-quality
meat you can afford. Speak to your butcher about what you're
thinking of cooking and what he thinks is best on the day.
Something on the bone will make your roast a bit more special - not
only does it look impressive, it'll also make for juicier, tastier
meat. Make sure the meat has an even fat coverage, which will
naturally baste the roast while cooking.
For consistent doneness, take the meat out of the fridge 20 minutes before it goes in the oven. Another way to guarantee even cooking is by investing in a good meat thermometer.
Ideal internal cooked temperatures for beef, lamb and pork are 50C for rare, 55C for medium rare and 60C for medium. Your roast will continue to cook while it's resting so take it out of the oven a few degrees before it hits these internal temperatures. Make sure you don't overcrowd the pan; you need hot air circulating around the meat. Finally - rest, rest, rest. Cover the roast loosely with foil and give it 15-20 minutes, depending on size. Carve and serve the roast at the table for that added bit of theatre. Enjoy.
Here are some more ideas for winter roasts.
Illustration Lauren Haire
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