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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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.
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.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
Counting down from 20, here are this summer's most-loved recipes.
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.
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.
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.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
The scone originates from Scotland with the earliest reference to the bread in a Scottish poem, Aeneid, in 1513. They were originally cooked on a girdle – a type of griddle – over an open flame and in a large flat square or round, then cut into pieces. It was not until the mid-19th century that scones were leavened with baking powder or bicarbonate of soda. It’s unclear when the oven replaced the girdle as the method of cooking or when the individual round numbers came into vogue.
Plain, sweet or savoury, scones are a specialty of the British Isles, where they’re pronounced ‘skon’ in Scotland and northern England and ‘skoan’ in the south.
Since Mrs Beeton’s time, cooks have added various ingredients – fruit, cheese, nuts and, of course, pumpkin – to scones. The latter type was cemented on Australia’s culinary map by Florence Bjelke-Petersen (or Lady Flo as she’s known), a Queensland senator during the late 80s and early 90s and wife of former Queensland premier Sir Joh. During her time as a senator she became well-known for her pumpkin scones, her reputation for them rivalling that of her political career. “I hope they remember me first for being a senator, who just happened to make pumpkin scones,” recounts Florence. And the secret to these golden nuggets? Cook the pumpkin the night before and chill it in the fridge.
There can be no better place to try a pumpkin scone than at the home of the Bjelke-Petersen family for more than 80 years. Lady Flo’s son and his wife offer afternoon tea on Wednesdays and Saturdays (bookings necessary) following a tour of the 365-hectare property. Former Prime Minister John Howard has even popped by for the legendary scones. Kingaroy, (07) 4162 7046.
It’s all doilies, tea cosies and dainty fine China cups, but don’t expect the quotidian Dandenong’s Devonshire tea here. They serve light, fluffy pumpkin scones alongside roaring pink rose cupcakes. 88 Station St, Sandringham, Vic, (03) 9598 9334.
On the menu for nearly a decade, the traditional puffy scones are fine restorative fare for those passing through the historic township. And the homemade rhubarb and raspberry preserve served with them is pretty darn good, too. 1 Murray St, Collector, NSW, (02) 4848 0200.
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