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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Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
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.
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.
Cue the Champagne.
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.
Named after the Derbyshire town of Bakewell, this old-school jammy treat sounds like some kind of iron-clad guarantee of recipe success. Funnily enough, all historical references suggest the tart originates from a cook’s error, rather than by design. As with many old-fashioned or classic dishes, the veracity of these references is a little murky. One tale, dating back to the 1820s, tells of a Mrs Greaves of the White Horse Inn instructing her inexperienced servant to make a jam tart. Unsupervised, the servant put the jam in the base of the tart, rather than using it as a topping. The busy Mrs Greaves served the tart anyway, and the rest, as they say, is history. An alternate version has a nobleman ordering a jam tart in the 1860s, with a similar mix-up being made in the haste to serve him his order. This, though, is unlikely, as English cook and poet Eliza Acton gave a recipe for it more than a decade earlier.
History aside, this dish has stood the test of time for good reason. While a strawberry jam is traditional, there’s really no hard and fast rule. The most important thing is to use a good-quality jam. We’ve made a batch of sweetly sour tangelo jam, but you could substitute your own favourite jam recipe or even a shop-bought conserve that you love.
The frangipane topping uses enough almonds to warrant buying the freshest you can get – just make sure you bake it only until it’s light golden so it doesn’t become dry.
We’ve dressed ours up with fresh tangelos that have been simmered in a light caramel, but you could simply dust the tart with icing sugar and serve it otherwise unadorned.
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