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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Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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This new moon shines brightly.
Come mid- May, Three Blue Ducks co-owner and chef Darren Robertson will open a new neighbourhood restaurant called Rocker at Bondi Beach.
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Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.
We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.
These four desserts have one thing in common – Anzac biscuits.
No gluten? No worries. No deliciousness was sacrificed in the making of these gluten-free sweets.
"The dulce de leche milkshake at The Paramount Coffee Project is
to die for. It would be great to know how it's made so I could try
it at home."
Valerie Simpson, East Balmain, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email email@example.com. Please include the restaurant's name and address or business card, as well as your name and address.
Note At The Paramount Coffee Project the chefs make their own dulce de leche from condensed milk. Dulce de leche is a Spanish and Latin American caramel made with milk. It's available from Latin American and Spanish shops. To make your own, stir condensed milk continuously in a saucepan over low heat until dark caramel in colour (35-45 minutes)
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