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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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.
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.
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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
"It's your steamboat and you'll steam if you want to," says Dan Hong. "This list of ingredients is just a guide. It's the stuff my family likes to have when we eat steamboat and there are usually a lot of us. Scale up or down the amount of options according to your taste or budget. The main thing is making sure your stock is perfect; the rest is up to you. I don't know the origins of supreme stock, but it's also known as superior stock. It's the base for shark-fin soup, and since shark-fin has very little flavour, the dish is nothing without a tasty stock. Supreme stock is also the basis of many other great soups, so this is a good recipe to perfect. It's traditionally made with Jinhua ham in China, the Chinese equivalent of prosciutto, while the rest of the ingredients vary. Mr Wong's recipe uses smoked ham hocks because they create that extra dimension of flavour. We also use dried shrimp and scallops to elevate the umami. Boiler chickens are fantastic to make stock with because they have a more chickeny flavour. Big flavour equals tasty stock. Jow Yu and I came up with this recipe at Ms G's and I've used it ever since. It's a winner. For the steamboat, it's developed into seasoned supreme stock. Things you'll need on the table: a portable gas burner, perforated ladle, soup ladle, a couple of pairs of little tongs and chopsticks." The supreme stock takes eight hours to cook, but can be made ahead.
Note Konnyaku noodles, fried tofu puffs, conpoy (a dried scallop product), beef balls and chrysanthemum are available from Asian grocers. Konbu extract is available from Japanese food shops; simmer a large piece of konbu in the stock as a substitute. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.
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