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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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.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
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.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
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.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
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.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Spring has finally sprung. The days are pleasantly warm, and if
you haven't already done so, it's time to dust off the picnic
basket, shake out the picnic rug and venture outdoors. Of course,
food-obsessed as we are here at GT, the first question we ask is:
what shall we eat?
Picnic food must be sturdy enough to transport, yet light enough to enjoy on a warm day. It must be packed full of flavour and preferably capable of being eaten without the fuss and frippery of cutlery. And that's where Scotch eggs come into the picture. It's no coincidence that in the UK, they're sometimes known as picnic eggs.
You might assume that these ovoid beauties are of Scottish extraction, but no. That most English of department stores, Fortnum & Mason, invented the Scotch egg in 1738, according to its archives, as a portable snack for long-distance travellers. Another school of thought, however, has it that Scotch eggs are descendants of the Indian dish nargisi kofta, a highly spiced version served in a yoghurt-based sauce. The Fortnum & Mason account offers an explanation of the word Scotch in the name: that it refers to the verb "to scotch", meaning to cut.
A Scotch egg is typically a hard-boiled egg wrapped in sausage meat mixture, crumbed and deep-fried. What makes it perfect for a picnic is that it's most often served cold. There are, of course, variations on the egg parcel theme. A Manchester egg involves a pickled egg wrapped in minced pork and Lancashire black pudding, while a Worcester egg is pickled in Worcestershire sauce before being wrapped in sausage meat and white pudding. There are even mini-versions, in which quail eggs are used in place of hen eggs.
We've stayed fairly traditional for our Scotch eggs - why mess with the tried and true? - and served them with a lemon-spiked mayonnaise for dipping. Offer them warm or make a batch to pack for your next picnic - if they're good enough for ye olde pommy traveller, they're certainly good enough for the modern Aussie picnic.
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