After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
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.
What's next for the unstoppable spirit?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
There’s no doubting the banana split has enduring appeal. The fact that it has been around for more than 100 years makes it a definitive classic. And like many classics, it has been the cause of some controversy. Its place of origin is hotly contested by the towns of Latrobe in Pennsylvania and Wilmington, Ohio, with little conclusive evidence to settle this century-long title-fight.
In the Latrobe corner is a 23-year-old apprentice pharmacist named David Strickler. In 1904, he was credited with creating this version of the sundae at the soda fountain where he worked, Tassel Pharmacy. It cost 10 cents, which was considered exorbitant – twice the price of other sundaes served at the time. But this did nothing to dampen the popularity of the dish, which was a hit with the town’s university students, and became famous through word of mouth.
In the Wilmington corner, 1907, restaurant owner David Hazard, keen to attract university students during a quiet winter, staged a contest for employees to come up with the best sundae. Unimpressed by the submissions, he turned his own hand to the challenge and came up with – you guessed it – the banana split.
It seems obvious, looking at the dates, that Latrobe must take credit for the invention – and this conclusion was endorsed by the US National Ice Cream Retailers Association, which certified the city as the official birthplace of the banana split.
Regardless, the dessert’s earliest incarnation was an over-the-top confection consisting of a banana split lengthways in two, which sandwiched a scoop each of strawberry, chocolate and vanilla ice-creams. The strawberry ice-cream was topped with strawberry syrup, the chocolate ice-cream with chocolate syrup and the vanilla ice-cream with pineapple syrup. Then, the lot was covered with whipped cream and scattered with maraschino cherries and crushed nuts.
We’ve streamlined it a little. For us, it’s about getting the basics right. First, seek out a perfectly ripe banana. Quality vanilla ice-cream is a must, as is freshly whipped cream. Pile it all into a chilled bowl or sundae boat and smother the lot in fudgy chocolate sauce (hot or cold, it’s up to you, but it must be made with couverture, of course). Add some salty peanut brittle for extra texture and you’ve got a classic dish, right there.
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