Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
Just as sartorial trends define an era, so too do food trends. So while guests at a cocktail party in the 60s and 70s would’ve been decked out in safari suits (men), maxi dresses (women) or tight flares and body shirts (both), it’s likely they’d have been sipping Moselle and snacking on vol-au-vents. And perhaps pineapple and cheese skewers, but there’s really no need to go there.
Despite a recent revival, the provenance of vol-au-vents goes way back. Literally translating as ‘flying in the wind’, the term was first recorded in print from 1800 and Carême, the inventor of puff pastry, is credited with their creation. Vol-au-vents were constructed from two circular layers of puff pastry, and the centre of the top piece removed to form a ring. The removed centre was baked separately to form a lid. Traditionally served as an entrée, the favoured fillings of the time were always bound with a velouté sauce. The bite-sized version was known as a bouchée, or mouthful. Vol-au-vents, however, have come into the modern vernacular as a catch-all term.
To bring vol-au-vents into the millennium,we eschew the gluggy fillings of the past – canned asparagus anyone? – and embrace a lighter style. Think Champagne-poached chicken spiked with lemon rind and tarragon, as we’ve done here. Prawns treated in a similar way would also work beautifully. Or try blanched fresh asparagus, refreshed and lightly dressed in vinaigrette.
Flares and maxi dresses have re-appeared on the fashion radar, so it’s high time vol-au-vents made a comeback, too. What better party piece than light-as-air puff pastry cradling a flavoursome filling?
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