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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Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Kick off winter with a week of cheese tasting.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Shepherd’s pie. Its very name is evocative of greener pastures, with a weathered shepherd enjoying this simple meal at the end of a long cold day in the fields.
It’s thought this British classic – part of a long pie tradition dating back to the Middle Ages – originated in the north of England and Scotland where there were many sheep. It came about in thriftier days as a way to use leftover roast lamb, with the dripping put to good use to keep the meat moist.
According to Alan Davidson’s definitive The Oxford Companion to Food, the most effective way to date shepherd’s pie is to trace the introduction of potatoes to England. This New World food was introduced to Europe in 1520 by the Spanish, but wasn’t accepted by the British palate until sometime during the 18th century. The invention of mincing machines in the 1870s made the dish even more popular and it’s around this time that its name was coined.
As its name suggests, the meat used should be mutton or lamb, minced and simmered in stock with aromatic vegetables until tender and flavoursome. We’ve added red wine and Worcestershire sauce for depth of flavour. There’s no need for pastry with this crowning glory of creamy mashed potato, baked long enough to create a golden crust. So, while a long day in the fields watching over sheep may not be on the cards for you, this dish will still warm the cockles of your heart in winter’s depths. Dig in.
At his restaurant specialising in modern British food, Adam Humphrey lists a ‘sea shepherd’s pie’, as an accompaniment to blue-eye trevalla, among his main courses. 24 Hickson Rd, Walsh Bay, NSW, (02) 9252 6285.
Enjoy an innovative Indian take on traditional shepherd’s pie, presented as an individual bhuna gosht pie with Indian spices, vegetables and mashed potato. 270-276 Morphett St, Adelaide, SA, (08) 8212 2411.
Spencer Patrick says his shepherd’s pie lunch special is a crowd-pleaser. Maybe the braised lamb shanks, reduced stock flavoured with marjoram and thyme, Vichy carrots and truffle mash has something to do with it. 41 Macrossan St, Port Douglas, Qld, (07) 4099 6364.
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