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A wrap-up of some of our favourite beach hotels around the country.
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Is there still a place for the classic French-style seafood platter?
Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang and age it...
The Melbourne Food & Wine Festival is back in February for another round of fun.
Carlton's food renaissance keeps on rolling, with four new venues adding further cred to the suburb's impressive form.
Small production natural wines as well as a smart selection of sake and craft beers are the main attraction at this wine bar and shop.
Gallic good times indoors and out – it’s our French issue and here's a preview of the recipes.
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We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
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Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Note If available, use unbleached flour.
The golden rule for matching wine with desserts is that the wine needs to be sweeter than what's on the plate, or the higher sugar level of the food will drown out the sweetness in the drink and make it taste dry and watery. The beautiful thing about this tart is that the richness and sweetness of the caramelised fruit and sugary pastry is wonderfully offset by the creaminess and fluffy texture of the ricotta and the woody aromatic character of the spices, creating an overall impression of a not-too-sweet tart. As a result, you don't need to match it with too luscious a wine: a brachetto would be perfect. Brachetto is a little-known grape grown in Piedmont, north-west Italy, where it produces naturally low-alcohol, gently fizzy sweet wine with aromas of wild strawberry and herbs. In many ways, brachetto resembles pink moscato, but it has a bit more depth and vinosity than the other, much more well-known Piedmontese sweet sparkler.