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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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 This recipe is adapted from Stephanie Alexander's ginger cake in The Cook's Companion. Clotted cream is available from select delicatessens. If unavailable, substitute double cream.
If you're thinking about what kind of sweet wine to drink with an aromatic, spicy fruit cake like this, consider a late-harvest or even botrytis-affected riesling. The beauty of the riesling variety is that it has high natural acidity; even if the grapes are picked very ripe, late in the season, when they resemble little shrivelled bags of golden syrup, they will still have enough of that riesling acid to stop the resulting wine from being too cloying in the mouth. Riesling grapes also retain their aromatic quality long into autumn, so even wines from berries covered in botrytis - the "noble rot" that desiccates the fruit and contributes its own distinctive apricot and honey-like character - can still be deliciously perfumed and refreshing. Depending on personal taste, look for labels that mention "late-harvest" or "auslese" (these are sweet but not overly so) or try a wine labelled "botrytis-affected", "noble" or "beerenauslese" (much more sweet and luscious). Serve the cake with a small glass of the wine and perhaps a cup of fragrant black tea.
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