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This year, Dom Perignon has teamed up with Spanish chef Ferran Adria to "decode Dom Perignon".
Lost Heaven is Melbourne's Hu Tong restaurant group gone Sichuan - which translates as good regional food with smartly honed design principles.
With Fashion Week descending on Sydney this week, the number of skinny lattes (and ladies) doing the rounds has skyrocketed.
Our restaurant critics' picks of the latest and best eats around the country right now.
Acme adds another letter to the acronym this Sunday afternoon: tea, of the high variety.
Our restaurant critics' picks of the latest and best eats around the country right now: Delhi Streets, Melbourne.
Our restaurant critics' picks of the latest and best eats around the country right now: Madame Hanoi, Adelaide.
The food of Turkey is laden with spice, full of colour and bursting with flavour. Check out our top Turkish recipes here.
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Meatballs come pretty close to the top of the scale when it comes to comfort eating. Check out our slideshow for some of the meatball recipes we love, ranging from the classic (spaghetti con polpette) to the slightly less familiar (rabbit broth with rabbit and barley dumplings).
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
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Il Palagio, the 16th-century Tuscan estate restored by Sting and Trudie Styler, is now taking reservations, writes Josephine McKenna.
American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
It seems there are two extremes when it comes to Italian sweets. There are the Rococo extravaganzas turned out by pasticcerie and then there are the home-made desserts: rustic, simple and uncomplicated. One of the simplest of these would have to be crostata di marmellata, a case of crumbly short pastry filled with jam and decorated with a lattice pastry top.
It’s all about getting the basics right. Pasta frolla is the sweet pastry dough of Italy, dating back to the late Renaissance. As with pastry-making anywhere in the world, each cook swears by their own recipe. Some versions call for whole eggs, others for yolks only; some swear a bit of lard is the secret to a tender crumb while others are adamant it’s only butter that should be used. Whatever the recipe, a certain lightness of touch is paramount, as is ample resting time.
Once you’ve got the pastry mastered, it’s a simple task to fill it with jam but it’s important to use a top-quality preserve. Don’t be tempted to cut corners and substitute whatever jam you happen to have in the pantry, unless you happen to stock the absolute top-notch stuff. Home-made jam is a better way to go and it’s a simple task to whip up some of your own.
Rhubarb’s natural tartness is perfect for this recipe because it prevents the crostata from being cloyingly sweet, but you can use any fruit in season and follow your favourite jam or marmalade recipe.
The trickiest part of this crostata is the lattice top. Re-roll the pastry scraps left over from lining the tart tin and chill them well. Then work quickly to form the lattice, returning the pieces to the refrigerator if they become too soft to handle. Don’t get yourself all tied up in knots – this is a rustic dish, after all. Any imperfections can be disguised with a heavy dusting of icing sugar and a generous dollop of cream or mascarpone.