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Our restaurant critics' picks of the latest and best eats around the country this week.
George Calombaris is getting his Greek on...
The best places to eat and drink in South Australia's wine country.
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When Christmas is the big-deal meal of the year and the turkey and ham are the table’s crowning glory, tools of a higher order are called for. Make carving a joy with these fine weapons of mass digestion.
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It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
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All you need to celebrate Christmas with all the trimmings. Take a sneak peek at the recipes from our latest issue.
It's Christmas time, but don't panic. We've got all you need to celebrate in style... and then some.For all the Christmas dessert recipes you'll need this holiday season, check out our Christmas desserts slideshow.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Here's a collection of quick and simple (but no less satisfying) summer recipes that'll leave you plenty of time to enjoy the sun.
Note You'll need to start this recipe at least 1 day ahead. Candied orange slices are available from gourmet food stores. You can substitute candied mix peel from supermarkets.
"It's mince, Jim, but not as we know it." The mince in question here today refers, of course, to the chopped dried fruit that constitutes these classic Christmas pies' filling (typically an assortment of currants, raisins, peel and apples buoyed with spices and a good lick of brandy or rum). But it wasn't long ago that it was a different story.
Up until the 19th century, mince pies (they're called mince tarts if they don't have lids) were indeed made from minced or shredded meat, typically pork, beef or a mixture along with the fruit, as were Christmas puddings. Gradually the balance tipped in favour of more fruit and less meat (fruit becoming much cheaper over the course of the Victorian period may have been a factor) until almost no flesh of beasts remained. Suet is still used in many recipes (most butchers can render this beef fat for you with a little notice), as it is here - a preserving agent, it doesn't go rancid like butter, and it moistens the mixture and adds flavour.
Meat or no, traditions abound. The stars sometimes seen topping them are symbolic of the star that led the Magi to Bethlehem. Folklore also has it that eating a pie on each of the 12 days of Christmas brings wealth and prosperity for the future 12 months. Whether they truly assure good fortune or not, these sweet treats are worth the eating.