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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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
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.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Stories abound about the origin of the lamington, and most are in some way related to the second Baron Lamington, Queensland’s Governor at the turn of the 20th century. Some say the cake was so named for its resemblance to the homburg hat that the baron liked to wear. (Last time we checked, a homburg is much like a fedora and shares little resemblance to a chocolate snowball.) Other accounts have it that Lady Lamington had nothing but stale sponge to offer visiting parliamentarians. Necessity being the mother of invention, she had the cook dip the lacklustre leftovers in chocolate icing, toss them in desiccated coconut and pass them off as high tea.
The earliest known published recipe for the lamington appeared in 1902 in the cookery section of The Queenslander newspaper credited to ‘a subscriber’. The lamington’s subsequent popularity, particularly at fundraising drives and school fetes and, of course, its darn good eating, earned it a spot on the National Trust of Queensland’s 2006 list of Heritage Icons. But its fame extends beyond that state’s borders – every 21 July Australians celebrate National Lamington Day, and even New Zealanders lay claim to its invention.
For dinky-di purists, nothing but day-old sponge will do – hold the jam and cream – preferably baked by a Country Women’s Association nanna with tuck-shop arms.
The Book Kitchen
A one-bite miniature served alongside coconut sorbet, strawberry and rhubarb jelly, and a hot cup of chocolate sauce. 255 Devonshire St, Surry Hills, NSW, (02) 9310 1003.
Try the grand ‘Dame Edna’ – a pale pink raspberry-coated version - or just go for the classic slice, with or without cream. 27 Camp St, Beechworth, Vic, (03) 5728 1132, www.beechworthbakery.com.
The lamington fingers served with homemade strawberry jam at Pearl are chef Geoff Lindsay’s mum’s recipe. 631-633 Church St, Richmond, Vic, (03) 9421 4599.
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