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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Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
Mezzo-soprano Jose Maria Lo Monaco takes us through Milan, telling us where to shop, eat pizza and buy shoes.
We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
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.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
Kick off winter with a week of cheese tasting.
Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.
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.
"These deliciously moreish snacks are sure to go down a treat," says Daniel Wilson. "Served cold they make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking." Chicken ribs are pieces of bone-in breast; they're available from poultry shops and butchers.
Note Kewpie mayonnaise, a Japanese brand, is available from Japanese grocers. This recipe is from Huxtabook ($49.95, hbk) by Daniel Wilson, published by Hardie Grant Books, and has been reproduced with GT style changes.
Huxtabook? Yes. Huxtaburger? No. The dish that has
latterly become Daniel Wilson's signature isn't in
Huxtabook, his first foray into publishing. But don't let
that hold you back, not least when there are now three branches of
Huxtaburger Melbourne-wide, with another on the way (and when the
recipe, which graced the January 2013
GT, is on our website). Even burgerless,
Huxtabook, which for the most part details dishes from
Huxtable, the restaurant Wilson opened with Dante Ruaine and Jeff
Wong on Smith Street in Collingwood in 2010, is a cracking read,
and it has a look more original than many a cookbook issued from an
Australian published in a good long while.
Raised in New Zealand, Wilson has worked for some of Melbourne's biggest names, heading the kitchens of Arintji for Jacques Reymond and Blakes Cafeteria for Andrew Blake, and then cooked at The Graham before opening Huxtable. Modern Australian cooking is his métier, and recipes for dashi, XO sauce and tamarind water sit comfortably in the basics section of the book alongside dill oil, lemon curd and harissa.
At Huxtable, gherkins make nice with Korean barbecued pork ribs just as kombu shavings enrich smoked kingfish with horseradish, beetroot and cream, and Sri Lankan love cake is served with liquid Turkish delight and a mint ice-cream. They're dishes that are restaurant-pretty while still within the reach of the home cook; modern without being too modernist.
"It's just about quality food, quality wine, a relaxed atmosphere and nothing pretentious," Wilson says. "All of us here come from a fairly serious hospitality background - Dante was at Verge and MoVida, Jeff was at Circa - and we just wanted to do something that had quality but was accessible and fun." On the plate, he says, that translates to plenty of punch. "It's not too tricked-up, but it should be full of flavour."
Where could a person dip their toe into the book? Wilson says the tuna with Japanese flavours and tempura crumbs is an excellent place to start, as are many of the other simpler fish dishes. For something a little more involved, the wagyu and green peppercorn curry with coconut, pickled shallots and lime leaf, he says, is "a bit more intense in terms of preparation and procuring ingredients".
For all the menu's reach, Wilson's original kitchen inspiration
was a considerably less exotic thing (depending on your take on New
Zealand children's television broadcasting). He says as a kid his
favourite segment of Saturday morning's What Now ("eight
till 10, Channel Two") was the cooking segment. So much so, in
fact, that its influence can still be felt in his cooking today.
"Their French toast recipe's secret was fresh orange juice."
The younger Wilson was so keen he wrote away for the recipe. "Squeeze one fresh orange into the egg and milk mixture with ground cinnamon. When we first started at the restaurant, doing breakfast, I used that very recipe. I still make it at home today."
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