Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
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.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
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.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"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."
Popular as both a street snack and an entrée in Vietnam, banh xeo are thin, crisp crêpes made with rice flour and stuffed with savoury ingredients. It's the sound of the batter hitting the hot oil that gives this dish (pronounced "bun sayo") its name: literally "sizzling cake". Though it's difficult to pinpoint its origins, one theory suggests it developed from the crêpe, introduced to Vietnam during the French colonisation in the 19th century.
The ingredients used in the batter, as well as the fillings, vary throughout Vietnam; the recipe we've used here is inspired by the banh xeo found in Ho Chi Minh City and the south. The batter calls for rice flour, coconut milk and turmeric; it's the turmeric which gives the distinctive hue. Traditionally, freshly extracted coconut milk would be used, and rice would be soaked and ground by hand to make the flour, but we've opted to keep things simple by using prepared ingredients here.
The thin, runny batter is ladled into a large flat crêpe pan or shallow wok greased with pork fat or vegetable oil and swirled quickly across the pan until it's very thin, crisp and golden, then the various fillings are added.
Chefs Mark Jensen and Pauline Nguyen from Sydney's Red Lantern believe banh xeo "typifies the Vietnamese obsession with fresh herbs, produce and texture" and there's no doubt freshness is key here. Banh xeo is best eaten as soon as it slides out of the pan, preferably broken into bite-sized bundles and eaten folded between butter lettuce with mustard greens, fresh leaves of coriander and Vietnamese mint. Keep things traditional by dipping it in nuoc cham - freshly prepared, of course.
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