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.
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.
Our guide to the best of the region.
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.
"It was 1985 when I first put a baby guinea fowl in clay at Berowra Waters Inn," says Janni Kyritsis. "When I moved to MG Garage in 1997, I revisited the recipe, but used a mature guinea fowl to serve two people. Today, I still use the recipe, but I love chicken when I think of home cooking - it works just as well and it's very special when it comes to the table. You can present it, then carve it up and return it to the table. Enclosing the bird in clay ensures it cooks evenly and remains succulent. Clay has been used for cooking for thousands of years - it's easy to imagine our ancestors coating a bird in mud before throwing it into the coals. The first time I attempted to cook with clay, I used a pheasant with its feathers still on, expecting the feathers to be caught in the wet clay. Some did get stuck in the clay, but the result was a cooked half-plucked bird with clay sticking to the skin. Encasing food has become one of the signatures of my cooking. I use any possible way to make sure the food remains juicy and retains flavour, and I love the theatre of unwrapping the parcels. Salt crust, muslin, caul fat, bone-marrow dumplings, parchment paper, lettuce and vine leaves, pig's trotters and duck's necks - all have played a part. Start this recipe the day before; the flavour of the pancetta marries with the bird overnight and gives a nice rosy colour to the breast (you could also prepare it in the morning for the same evening). Pour a few tablespoons of hot veal glaze over each bird before serving."
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