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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
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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