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We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
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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