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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Note Buy the rolls from a Vietnamese bakery if you can. If they're unavailable, use other crusty white rolls.
Fusion food gets a bad rap, often for good reason (whoever thought pasta and curry sauce made a good combination was clearly deluded - and no, we didn't make that up). But some dishes manage to fuse two cultures and cuisines with serendipitous results. Take Vietnam's banh mi, for example. The starting point for any banh mi is the bread, a crunchy-crusted, fluffy-centred baguette (the name banh mi actually refers to the bread itself), introduced to Vietnam in the 18th century, when the country fell under French rule.
The bread used for banh mi has evolved somewhat from its French origins, though - where once it would have contained only wheat flour, the Vietnamese have tweaked it to include rice flour as well, which is what gives it a beautifully crackly crust and featherlight interior.
Throughout the French colonial period, the fillings were typical of what you might find in France - jambon, fromage or pâté. It wasn't until much later, once the French vacated Vietnam, that the fillings took on the Vietnamese flavours we see in banh mi today. Pâté remains, but in place of the ham is roast pork belly (and usually other lunch meats), along with a generous handful of coriander and slices of birdseye chilli for heat. Pickled vegetables such as carrot and daikon add gorgeous crunchy texture.
Some versions of banh mi also include prawns, Vietnamese sausage, grilled pork, grilled pork patties, chicken floss or pork floss, while you can also find a vegetarian version made with a tofu filling.
There's even a breakfast banh mi, filled with fried egg and onion, and drizzled with soy sauce. Sometimes a mayonnaise-like spread is added and it's not unusual for Maggi seasoning to make an appearance too. The flavours of a perfect banh mi should sing effortlessly from salty to sweet to hot, while the textures should burst in your mouth - it's all about contrast. And it's an example of great fusion if ever there was one.
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