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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.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
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.
"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 firstname.lastname@example.org 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.
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.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Centuries before Tupperware and snap-lock bags there was the empanada: a handy parcel of food packaged in a simple bread dough or pastry. It was the Galician working man's lunch, the on-road meal of choice for farmers, fishermen and pilgrims. So embedded is the empanada in Spanish culture that it even features in the elaborately sculpted 12th-century Pórtico de la Gloria of Galicia's Santiago de Compostela.
The empanada's lasting appeal is, of course, tied to its versatility and convenience: the "packaging" is edible, it can be filled with almost anything that's in season, it makes excellent use of leftovers, and can be eaten on the run.
The name comes from the Spanish verb "empanar", meaning to wrap in pastry or coat in bread. Inside you'll find almost any meat or seafood, often mixed with a sautéed combination of onion, capsicum and chilli. The pie is then either baked or deep-fried. Today, there are countless variations sold all over Spain and Latin America - either by the wedge or as individual empanadillas.
At Sugarloaf Patisserie in Sydney's Kogarah, Kurt Bieder makes an Argentine version (deep-fried crescents filled with beef and egg) and a Chilean version (baked squares of meat, egg and olive). In the latter, he'll pop in sultanas on request - often from his older South American customers who enjoy the classic burst of sweetness. As for the pastry, he says the secret is the lard, and getting the thickness right. "Too thick and the empanada will be doughy; too thin and the contents will break out."
The Colombian version, meanwhile, uses no fat, just maize flour and water. "The texture is very different to other empanadas," says Matt O'Donohue from Marcelita's Empanadas in Perth. "Pretty much all the ones you'll find on street corners in Colombia are deep-fried, and the outer shell is very crisp and crunchy."
The dough we've opted for below is classic Galician with its addition of butter and vinegar. But whichever pastry you use, says O'Donohue, remember it's foremost a "delivery vehicle for the fillings, which should be generous with punchy flavours". Right on.
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