Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
For most of wine's millennia-long history, everyday reds were drunk very young, usually before next year's harvest came around. These wines were very simply fermented, using wild yeasts, then put into barrel with minimal or no preservatives and shipped off to thirsty local customers. A couple of hundred years ago, the invention of the cork-sealed glass bottle, the scientific understanding of wine microbiology and the widespread use of preservatives changed all that, making it possible to keep even basic reds for at least a couple of years.
Now, though, around the world and increasingly in Australia there is a refreshing return to reds produced specifically to be drunk before the next vintage: juicy unwooded wines, sometimes bottled without preservatives, with bold, mouthwatering flavours that would be perfect with this sweet-sour summer dish of grilled vincotto quail with grape, pecorino pepato and thyme salad - preferably eaten in a vineyard, watching the grapes ripening for the imminent 2011 harvest.
Expect to see more reds in this style appear from this vintage, from cool-climate pinots and gamays to fuller-bodied, warmer-climate merlots, shirazes and tempranillos. Drink them without delay.
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