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 You'll need to begin this recipe a day ahead.
Ah, pickled fish. One of the few real danger zones when it comes to matching grub and grog. Most of the time, let's face it, you can happily eat almost anything with anything and not get into too much strife: there are hardly any combinations of food and wine that are disastrous enough to make you gag or screw up your face in disgust. But pickled fish, especially pickled oily fish, is one of them. Try this mackerel with, say, a nice, eager-to-please chardonnay, and the vinegar in the pickle - aided and abetted by the fishy oils - will make the wine taste like battery acid. No, what you need with this thoroughly northern European-inspired dish is a pint of that thoroughly northern European liquid staple, beer. And I'd be inclined to veer towards a traditional English style of beer - what the Poms call "bitter" (for rather obvious reasons). The moderate, even mild levels of alcohol in a good bitter give it a rounded, potato-friendly, pleasing body, but the bitterness on the finish is just what you need to cut through the creaminess of the mayo and the oiliness of the fish. And the vinegar won't clash with the beer in the same way it will with wine - indeed, sometimes I think vinegar and beer were meant to be together (I'm thinking pickled onions, salt and vinegar crisps, fish and chips on the beach…).
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