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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.
Note Rabbit is available from select butchers, but may need to be ordered ahead. Ask your butcher to joint it for you. The ribcage can be roasted and used to make stock for paella. Calasparra rice is a short-grain Spanish rice and piquillo peppers are Spanish sweet peppers that have been roasted over open fires, peeled and preserved. Both are available from Spanish delicatessens, David Jones food halls and select delicatessens. A caldero is a paella pan, available from Casa Iberica, Torres Cellars and Deli and Pennisi Distributors.
It's become a gastronomic cliché, reworked countless times in half-baked Spanish tapas bars around the world - paella washed down with fruity pink wine - but it's a well-worn cliché for a reason because, when both paella and wine are good, the combination is spectacularly delicious. Rabbit works particularly well with rosé wines; I find the delicacy of the meat's flavour can be overwhelmed by a red wine, and whites can often seem too sharp for that succulence you get in perfectly cooked bunny. Add the quintessential Spanish flavours of garlicky chorizo, smoky paprika and sweet roasted red peppers and you can see why pink made in Spain, or from Spanish red varieties such as tempranillo - pink wine, in other words, with a certain rustic savour to it - works so well with this dish. - Max Allen
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