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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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.
To celebrate our first-ever Clean Eating issue (on the stands right now!) we chat to Daniel Riley, an acclaimed dancer with Sydney's Bangarra Dance Theatre, about how he eats on and off the stage.
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.
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.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
There's not much that can top a classic Aperol Spritz when the temperature rises, but in case you're looking for something new, here are seven different ways to spin the refreshing cocktail, from rum to cucumber.
Cinnamon, nutmeg, allspice, cloves and ginger all feature heavily in festive recipes deeply rooted in western European tradition. One such spiced treat is speculaas: a thin, crisp biscuit made from a brown-sugar-based dough enriched with butter and milk. They’re traditionally baked on St Nicholas’ Eve (5 or 6 December) and stamped with an image from the story of St Nicholas. The Dutch and German versions – in contrast to the Belgian – are heavily spiced, with cardamom and ground white pepper added to the mix. We’ve added a hint of star anise and mace to our interpretation of this Christmas classic.
The key to making good, crisp speculaas is to allow a lengthy resting time before rolling or moulding the dough. This allows the spices to mellow and really permeate all the way through the dough. Overnight is best, although you can make the dough up to three days ahead of baking. When you do finally get to the baking stage, the aroma is hardly to be believed – absolute heaven. It will make your kitchen smell like the inside of a gingerbread house.
Traditionally, speculaas are imprinted with images from a special wooden mould, but these can prove tricky to come by in Australia (although some specialty suppliers we found online will ship to our shores). Instead, we’ve gone for another very European Christmas motif – the snowflake. Our tip is to roll the dough out thinly and refrigerate it until firm before cutting it out, to ensure well-defined edges for your speculaas. Our other tip? Bake plenty of them. Our recipe makes a generous quantity of speculaas as they’re incredibly moreish. We wager you’ll find it hard to keep your hand out of the biscuit tin.
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