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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Our guide to the best of the region.
Kick off winter with a week of cheese tasting.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Google “strawberry shortcake” and you’ll find a plethora of references to the pink-haired, highly perfumed doll that was hugely popular – along with friends Blueberry Muffin, Apple Dumplin’ et al – among little girls in the ’80s. Needless to say, this isn’t the strawberry shortcake we’re discussing here.
We’re referring to the immensely more-ish American classic of oh-so-crumbly biscuits (the shortcake part of the equation) sandwiching the best of spring’s strawberries. The dessert dates back 150 years or so, with the first recipe recorded in Miss Leslie’s Lady’s New Receipt-book, albeit under the title “Strawberry Cake”. It has, as many recipes do, evolved over time, but the essential components remain the same. There are renditions involving cake, or even puff pastry, but to our mind (and tastebuds), the biscuit’s the thing here. There’s something about the crumbly texture combined with the sweet pulp of the strawberries that just works. A dollop of whipped cream – in this case with extra strawberries macerated in elderflower liqueur folded through it – is the proverbial icing on the cake.
The key to making a great shortcake is a light touch: rubbing the shortening into the dry ingredients with your fingertips, working quickly but delicately. Then, stir in the wet ingredients, but only enough to just combine them. Overworking will toughen the mixture and banish that melt-in-the-mouth texture. They’re best served fairly shortly (no pun intended) after baking for utmost enjoyment.
At the risk of stating the obvious, über strawberries are essential – and by that we mean those that are plump, ruby red and heady with fragrance. It’s all pretty simple, really.
Strawberry shortcake became so popular in the early 19th century that people held strawberry shortcake parties to celebrate the first spring berries. Sounds like a plan to us.
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