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The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
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Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

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Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
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Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Flour and Stone Recipes

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.

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Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

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.

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Cue the Champagne.

All Star Yum Cha

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.

Melbournes finest meet Worlds Best

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.

Savoury tarts

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.

Chocolate coconut tart with passionfruit and banana


Passionfruit and chocolate may seem an unusual combination, but the two are surprisingly compatible, with the passionfruit adding a fruity tang to the mix. The macaroon-style crust makes this ideal for the gluten-intolerant among us, and is delicious to boot.

You'll need

110 gm (1/2 cup) caster sugar 2 eggs, separated 250 flaked coconut Whipped truffle filling 200 ml pouring cream 70 ml passionfruit juice (from 3-5 passionfruit; see note) 220 gm dark chocolate (55 per cent- 60 per cent cocoa solids),finely chopped 3 egg yolks 1 tbsp caster sugar

Method

  • 01
  • For coconut crust, preheat oven to 180C, and butter and line a 21cm-diameter springform cake tin with baking paper. Whisk sugar and yolks in an electric mixer until thick and pale (4-5 minutes). In a separate bowl, whisk egg whites until soft peaks form, then fold into yolk mixture along with coconut and a pinch of salt. Spoon the coconut mixture into prepared tin, spreading evenly over base and two-thirds of the way up the sides. Bake until golden (20-25 minutes), then, while still warm, press down on base to flatten. Set aside to cool.
  • 02
  • For whipped truffle filling, bring cream and passionfruit juice to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until pale and fluffy (3-4 minutes), then transfer to an electric mixer, add chocolate mixture and whisk on high speed until cooled to room temperature (10-15 minutes). Pour into pastry case and refrigerate until set (4-5 hours). This tart can be made a day ahead.
  • 03
  • To serve, top tart with sliced banana, passionfruit pulp and shaved coconut.
  • 04
  • Note: To extract passionfruit juice, process pulp in a food processor, then strain it through a sieve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2016

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