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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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.
Our guide to the best of the region.
The Byron at Byron devises new ways to relax and revive.
Industrial designer David Caon shares his secrets on how to travel like a pro.
Is this the best-looking cafe in Sydney?
Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.
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.
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.
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.
Tortellini is one of Italian cuisine's most recognisable dishes. It's emblematic of the Emilia-Romagna region, but like most classic dishes, its origins are disputed - Bologna and Modena each claim the dish as their own.
References to the pasta's distinctive pointed hat shape date back as far as 1570, although the name didn't enter the vernacular until sometime late in the 17th century, and there's been heated debate ever since about what constitutes true tortellini. In 1974, in an attempt to codify the dish, the Accademia Italiana della Cucina, Bologna section, and the Confraternita del Tortellino registered with the Bologna Chamber of Commerce a recipe deeming pork loin, prosciutto crudo, Bolognese mortadella, Parmigiano-Reggiano, eggs and nutmeg in specific proportions to be the true filling.
For many centuries, the tortellini were served in brodo - preferably a capon broth - but these days it's commonly seen with cream or with butter and parmesan, as we've prepared it here.
Purists say a tortellino must have a pointed top, and according to Caz Hildebrand and Jacob Kenedy inThe Geometry of Pasta, the pasta is "more elegant" when made from squares than from circles. Contrarily, we've opted for circles, but if you prefer to take the purist approach, cut the pasta dough into squares instead of circles in step three. Place a little filling in the centre, then fold the pasta to enclose it and form a triangle. Wind the bottom edge of the triangle around your fingertip, press the points together to seal and presto - a hat-shaped tortellino.
The myth surrounding the shape of tortellini is compelling: the pasta is said to have been inspired by a belly button spied through a key-hole. Said belly button has been variously accredited to the goddess Venus, or the Renaissance femme fatale Lucrezia Borgia. The eye doing the spying through the keyhole belonged, in both cases, to a peeping innkeeper. What that says about Italian men, we're not sure, but it certainly gives fresh meaning to the term navel-gazing.
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