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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
“The bistecca Fiorentina is one of the most supreme physical pleasures in this earthly life. This dish cannot be improved upon nor modernised because it is perfect as is.” Glowing words from Dario Cecchini, the Chianti butcher with a reputation as Italy’s best. This man knows his steak, and with hands almost as large as the dinosaur-sized T-bone he raves about, who are we to argue?
A piece of meat this size is not for the faint-hearted. Nor is it to be consumed solo; even our smaller-than-average version will happily serve two. Italian supermarkets stock this steak at 5cm thick, but such thick cuts aren’t readily available ’round these parts, so ask your butcher to cut it for you, and, while you’re at it, ask for dry-aged. Traditionally, this dish features beef from massive Chianina cattle. Their sheer size means a T-bone can easily exceed 1kg yet still be tender and flavourful.
Make sure you take the meat out of the refrigerator several hours before you plan to start cooking to bring it to room temperature. Bistecca Fiorentina is traditionally cooked over hot coals from red or evergreen oak that have burnt past their hottest point, but a char-grill will suffice. Cook all sides, including the bone side, and rest it in a warm place for at least half the cooking time. While we agree with Cecchini on most procedural points, when it comes to seasoning we must demur. He forbids “salt or other seasoning that would offend this culinary alchemy”, but in our book it’s all about the seasoning – before and after cooking. Cecchini suggests a glass of Chianti in hand during cooking “for courage and inspiration”, and on this we must agree.
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