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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Magical healing properties are attributed to many foods, but there’s perhaps none more legendary than chicken soup. For such a simple preparation, it has, over many years, become almost mythical in its ability to heal those struck with cold or flu.
It seems there’s a version in almost every culture. The Chinese make theirs from old hens and season it with fragrant ginger, star anise and sesame oil. In Germany, it’s dished up with the addition of semolina dumplings or Spätzle, while the Hungarians swear by chunky pieces of chicken liver and heart along with vegetables such as carrot, celery, parsnip and celeriac. Avgolemono, the Greek rendition, is spiked with lemon and thickened with egg and rice (it’s also thought to have the ability to soothe a hangover).
In the Jewish kitchen, there’s a virtual roll-call of variations. It can be served with matzo balls, dumplings, or flat egg noodles. A traditional garnish was unlaid chicken eggs, taken from the hen and boiled in the soup.
Ours is a take on the version popular in the USA and Canada – chicken noodle soup, amped up with tender chicken dumplings.
Regardless of cultural roots, the success of chicken soup relies on finding a good quality chicken. It’s possibly the only occasion where the phrase “old boiler” is complimentary, because that’s exactly what you want for a great chicken soup – an older bird. If you’re unable to find such a bird, which is highly likely unless you have chooks of your own, the next best thing is to go organic.
Remove any fatty deposits from the bird (usually to be found around the neck) and blanch it quickly to eliminate yet more of the fat. Next, use your chook to create an intense stock. Start with cold water, and add aromatics (bay leaf, thyme, parsley stalks) and your standard stock vegies. Simmer gently for as long as you can until the meat falls from the bone, skimming the surface intermittently to remove scum and oil. Strain this flavoursome concoction (some cooks like to break the flesh of the chicken into small pieces to add back to the soup) and garnish as you will. Medicinal properties or not, this is one broth set to simmer on our stoves this winter.
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