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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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.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
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.
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.
Kick off winter with a week of cheese tasting.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
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.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
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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