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.
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.
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.
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.
Kick off winter with a week of cheese tasting.
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.
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.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
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.
"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."
Adopt your best Irish accent and repeat after me: potato, potato, potato. Got it? Right, now we're in the right frame of mind to talk colcannon, one of the myriad variations on the humble 'tater, brought to us by those spud-savvy Irish folk. This combination of crushed potatoes and wilted kale or cabbage, enriched with butter and milk or cream and enhanced by the subtle allium flavour of spring onion or leek, has been around for centuries.
The word itself is from the Gaelic cál ceannann, which translates literally as white-headed cabbage. There's some speculation that early incarnations were simply a mixture of brassica and allium, with the potato added later. InThe Oxford Companion to Food, Alan Davidson cites the earliest Irish reference to the dish - complete with mashed potato - dating back to a diary entry written by William Bulkely on 31 October 1735, in which he describes the dish: "…what they called the Coel Callon, which is cabbage boiled, potatoes and parsnips, all this mixed together."
At this time, the dish was associated with Halloween festivities, when charms were hidden in bowls of colcannon. It was thought that should an unmarried girl be lucky enough to find one, a marriage proposal would follow. Other maidens hung socks filled with colcannon from their front door-handles, believing the first man through the door would be their future husband. Another custom was to leave a bowl of colcannon out on All Saints Day (the day following Halloween), with a knob of butter on top for the fairies and ghosts.
Omens and superstition aside, colcannon makes the perfect winter comfort food. After all, what's not to love about what's essentially a twist on the staple of mashed potato?
As with all mash, it's important to use a floury potato for a perfectly fluffy result - we've opted for King Edward but if you can't find these at your local greengrocer, good old sebago potatoes make a fine substitute.
When you get to the mashing stage, bear in mind that you're after a rough mash, not a silky smooth purée. Think rustic, not refined. The brassica element comes in the form of kale, its chlorophyll flavour and robust texture adding to the appeal of the finished dish, although cabbage would be a no-less-true addition, and equally - though differently - delicious. The sweet pungency of allium adds the final flourish, be it onion, shallot, leek or garlic. We've gone for the sweet subtlety of spring onion, stirred through and also scattered on top for good measure.
And let's not forget the butter, waistline be damned. It wouldn't be colcannon without it, and while it's traditional to serve a knob on top, we've gone for a gloriously golden pool of the melted stuff instead, all the better to swirl through while you eat. You can't beat the Irish and their way with potatoes, to be sure.
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