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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
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.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
At the time of year when thoughts turn to romance (albeit prompted by the marketing exercise that is Valentine's Day) it seems timely to roll out the French classic coeur à la crème. If ever there was a dessert designed to win the heart of one's valentine, this would have to be it. Long a part of the classical French repertoire, it debunks the myth that French desserts are, without exception, complex and difficult. Far from haute cuisine, this dish is perfectly simple. It's traditionally made from unsweetened soft white cheese curds set into porcelain heart-shaped moulds with perforated bases for the whey to drain overnight. They are then unmoulded and served with cream poured over, covered with sugar. The traditional porcelain coeur moulds are available from specialty kitchenware stores, but don't be put off making this uncomplicated dessert if you can't get hold of them (or if you don't want yet more paraphernalia cluttering your kitchen cupboards). Do as we have and simply wrap the cheese in muslin, making them a more free-form affair (and, if the truth be known, more closely resembling a real heart than the moulded variety).
Recipes vary greatly, using cottage cheese, cream cheese, ricotta, mascarpone, crème fraîche and/or yoghurt, in myriad combinations. We've used cream cheese and ricotta for a creamy, smooth result and, although it's not strictly traditional, we've added a touch of sugar.
The further beauty of this French classic is that it's the perfect foil to almost any seasonal fruit. InFrench Provincial Cooking, Elizabeth David describes a stay in farmhouse accommodation in Bourg-en-Bresse and being served "a wonderfully fresh and innocent looking cream cheese dish… served covered in rich cream" accompanied by a beautiful bowl of fresh wild strawberries. A menu dating from Berowra Waters' original incarnation (11 October 1981, to be precise) lists the dish accompanied by rhubarb compote, and Sydney's Sean Moran likes to serve his with spiced cherries. Make the most of summer's berry bounty and try a combination of them served with raspberry sauce.
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