After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
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Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
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Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
"This dish was served at Stephanie's Restaurant over many years during the '80s, and probably into the early '90s. I was introduced to scented geraniums by my mother, who had quite a collection in her own herb garden - peppermint, nutmeg, clove and, our favourite, rose," says Stephanie Alexander. "My first dish using the rose-scented geranium was an old-fashioned junket. Later I added them to panna cotta, but I think this sorbet was the most successful of all. Just to show that there's nothing new under the sun, recently in Paris I had lunch at one of the 'hot' restaurants, Saturne, and dessert was a raspberry and rosegeranium sorbet with a tiny serve of red and gold raspberries. The flavour of ripe raspberries dominates this delicious sorbet here, but the rose-scented geranium adds a haunting after-note that's not at all cloying. The fragile wafers are based on a recipe that has appeared in several of my books; any excess batter keeps covered and refrigerated for several days."
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