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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
You'll need to begin this recipe 2 days ahead.
Note Piquillo peppers are small beak-shaped peppers (Piquillo meaning 'little beaks' in Spanish), from the northern Navarra region, which have been smoked, hand-peeled and bottled in their own juices. They are available from select delicatessens. You may need to use a heat diffuser under your wok so it doesn't get too hot.
"While working in a bar in the Aragonese Pyrenees, the mother of the owner, Aurora, explained there was only one way to make ajo arriero and that was her way. She'd start holding a potato in one hand, a stubby yet cruelly sharp knife in the other, then, in a blur of motion, would score the potato one way, then the other and, as she did, wafer thin slips of white potato flesh would fall into the pan. She would pass the knife and a potato to us and watch as we'd hack away, barely missing our thumbs. Once she'd left the kitchen we'd sneak out the old wooden chopping boards and thinly slice the potatoes in a slightly safer way.
Ajo arriero is a rich, chunky, wet dish served cold - like a tuna and egg salad with mayo, but made with salt cod and potato. The name comes from when the wealth of Spain was transported across the mountains and valleys on the donkey's back. Wool, olives, cheese and clothing were moved from maker to buyer on mules led by equally obstinate mule drivers. At the end of a long day, while the donkeys fed on pasture, their masters would cook a meal made from the durable salt cod and some potatoes that they carried with them thickened with a few locally garnered eggs. At MoVida we stuff this mix into Piquillo peppers and deep-fry them, but you can serve this as a tapa on a slice of toasted sourdough." - Frank Camorra, MoVida
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