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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Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.
After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.
Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.
Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.
Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Sausage rolls, vanilla slices and burgers with the lot: Australia's classics work both as nostalgic throwbacks and in their own right. These are the favourites we keep coming back to - from the humble steak sandwich to inventive takes on Tim Tams and Iced VoVos.
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.
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.
Here's the story behind it.
This juicy, golden fruit spells summer. Serve it in a slushie, a salad or a dessert for an instant lift of sweetness.
At its simplest, curing meat requires nothing more than salt, but the addition of sweeteners, such as sugar or maple syrup, as well as spices and herbs and even wine adds extra layers of flavour. When curing, it's important to work cleanly and to use the best and freshest meat. Here, we've opted for free-range pork belly with a good amount of fat, but if you prefer more meat than fat, try a thin piece of rump. When curing over a long time, food safety as well as the appearance of the meat are important considerations, so pink curing salt containing sodium nitrate is often used. This eliminates botulism and preserves the pink colour of the meat; we've added a small amount to the salt cure here for this reason. Lentils are a classic accompaniment to cured meats, here steeped in a tangy vinaigrette that cuts through the meat's richness. Start this recipe at least five weeks ahead and up to three months. The curing process will be faster if done in a cool draughty place.
Note Pink curing salt #2, also known as Prague powder #2, contains salt, sodium nitrite, sodium nitrate and pink colouring, and is formulated for longer cures; look for organic curing salt with natural food colouring, available from specialty food stockists such as The Melbourne Food Ingredient Depot.
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