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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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.
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Cue the Champagne.
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Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
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Discussing the real issues faced by chefs and producers.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Ready-made coconut tapioca is available from grocers, including Thomas Dux and Harris Farm. Try other tapioca flavours, too - passionfruit would be great here. Or if you have a little more time, make your own; see our recipe for coconut tapioca below.
Note Coconut tapioca pudding is quick to make; it just needs some time to soak. Combine 400ml canned coconut milk, 150gm tapioca and 250ml water in a large saucepan and leave to soak for 1½-2 hours (add a knotted pandan leaf, available from Asian grocers, or ½ vanilla bean and seeds if you like). Bring to a simmer over medium heat and cook, stirring continuously, until tapioca is tender and translucent (15-20 minutes). Stir in 2 tbsp caster sugar, 2 tbsp finely grated palm sugar and a good pinch of salt, and refrigerate until well chilled.
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