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.
Sydneysiders revive a landmark restaurant in country New South Wales.
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.
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.
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.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Kick off winter with a week of cheese tasting.
Our guide to the best of the region.
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.
During the Balkan Wars of 1912-13, "kourabie" was used as a slang name for soldiers who looked promising but crumbled easily - a reference to the biscuit's short, buttery form. By World War II, Greek soldiers were calling Mussolini's men "kourabiedes", cementing both the word and the biscuit in Greek culture and history. Within Greece there are plenty of regional variations on the recipe. On the island of Samos, the shortbread dough is shaped around a festive filling of dried fruit and nuts before baking. Elsewhere, the Middle Eastern influence is evident in the inclusion of rosewater - usually a few drops sprinkled over the baked biscuits before the icing sugar goes on. But back to the studding. It's a contentious issue among kourabie aficionados: whether to embed a whole clove in the centre of each biscuit before baking. Some say the spice symbolises the gifts offered by the Magi to the baby Jesus. But while it adds a truly festive fragrance, it can be an unappetising hazard if accidentally bitten into. And yet in many households the tradition persists, perhaps because it's such a pretty one, the clove tops just peeking out from the little snowy morsels. The addition of alcohol is almost certainly a Greek phenomenon - invariably a quality ouzo or a Greek brandy such as Metaxa is used. On that note, the biscuits are delicious served with a glass of ouzo or a muddy Greek coffee, and should always be accompanied by a glass of water (the copious dusting of icing sugar has been known to induce bouts of choking.) As for the question of shape, it's entirely a matter of personal preference. The crescent, thought to have been introduced during Greece's Ottoman rule, remains popular, but modern Christmas tradition sees stars, trees and angels shapes abound. We're fans of bite-sized rounds that crumble in the mouth in one mess-free go - so long as you remember to pull out the cloves first.
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