Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
One of the greatest joys of summer would have to be the bounteous swag of tomatoes ripe for the picking. The painterly appeal of these plump beauties is backed up with an earthy juiciness so gorgeous that very little is required in the way of adornment. Simple, in this case, is most definitely best.
And if anyone knows how to do simplicity, it's the Italians. Take, for example, the classic insalata Caprese. Literally translated, its name means "salad in the style of Capri", and although it's unknown whether the salad actually originated on the island, it's said to have become popular after being served there to King Farouk in the 1950s. Legend has it that the Egyptian king requested something light to eat upon his return from the beach, and it was the insalata Caprese that was served - albeit as a warm sandwich. Today the Caprese is most often served as an antipasto, rather than as a contorno, or side dish.
The list of ingredients in the Caprese salad in its purest form is elegantly scant, the method equally so. Tomatoes, mozzarella, basil (and, in some older recipes, oregano), olive oil, salt, pepper. Slice, arrange, drizzle, season, serve. Note the inclusion of the word "purest" here. To qualify as a true insalata Caprese, this is the limit of the ingredients. While some recipes exhort you to use olives, or roast capsicum, or you may be tempted to add a little vinegar to the dressing, these additions take the salad out of the realm of the classic. Possibly delicious, yes. But classic? Definitely not.
When a dish is as simple as this one, it's more important than ever to use the absolute best of ingredients. Perfectly ripe tomatoes are non-negotiable. The days of floury, anemic, juice-free tomatoes that seemed to be the only option unless you grew your own have thankfully passed. Growers, producers and retailers have wised up and we're seeing all manner of varieties - from lumpy bumpy heirlooms to the small-scaled Mexican midgets and tiny Toms (which pack a flavour punch that belies their petite proportions), and a plethora of size, shape and colour in between. Use whatever takes your fancy, but bring them to room temperature for optimum flavour.
Buffalo mozzarella is traditional for a Caprese, as opposed to the cow's milk fior di latte. Many delicatessens import Italian buffalo mozzarella, but if you're concerned about air miles, the Australian-produced Shaw River buffalo mozzarella gives the Italian versions a run for their money. Again, bring the mozzarella to room temperature before serving.
To complete the tri-colour: fragrant basil leaves - whole or torn, it's up to you. Beyond that, a drizzle of the finest extra-virgin olive oil you can lay your hands on, a scatter of sea salt and a grinding or three of black pepper and you have the perfect summer dish.
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