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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One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
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 email@example.com 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.
A celebration of one of our favourite breakfast foods.
Spring has sprung, which means bountiful supplies of juicy cherries, delicate zucchini flowers and sweet fresh peas, writes Brigitte Hafner.
Note For chocolate curls, melt dark chocolate, spread thinly onto a marble slab or inverted heavy tray, set aside until firm. Scrape with a knife at a 45-degree angle (away from you) to create curls.
I cook Thai and Vietnamese dishes at this time because that's what I feel like: green mango salads with chilli, fish sauce, lime juice, fresh mint, Thai basil and fried, crushed peanuts. I love the crunchy freshness mingled with the sharp, hot dressing. It's also a salad that can have many variations including crab meat, grilled prawns or beef, garnished with fried, blackened dried chillies and lightly roasted ground rice.
Green mangoes are the hard, unripe mangoes that are prized mostly for their crunchy texture and tangy flavour. Personally, I prefer them when they are beginning to ripen - still very green but not rock hard, with just a hint of give. That way, they still provide the textural crunch in salads but also taste more like a mango. They are sold mostly at Asian grocers.
Mangoes are great until late summer, and I always think how lucky we are in this country to have these sweet and delicate fruits. Mangoes are mostly grown in the northern tropics, such as Darwin and Katherine, and along the sub-tropical coast of Queensland. They are now also being grown in parts of NSW as varieties and growing techniques improve. So that's a good thing - more mangoes for everyone.
In the shops, look for unblemished fruit with no black spots. They should feel soft but not mushy and still have some firmness. When ripe, they'll smell sweet through their skin. The most common variety is the Bowen mango, which I think is the king of mangoes.
About every year, just after Christmas, my uncle Wilfred brings me a box of freshly picked morello cherries from his farm in Gippsland. I love them. I make one pot of red wine pickle because pickled cherries are great with terrines, as well as roasted pork and confit duck later in the year. Then I cook another pot in sugar syrup to make cherry compote, which I use when I bake my version of my mother's Black Forest cake that I like to call chocolate cherry cake (see the recipe below). As kids, it was our most requested birthday cake. She uses a Sacher torte recipe as the base but mine is a little lighter and is finished with ganache and chocolate curls.
Cherries come from the Young and Orange districts of NSW, and Wandin, Wangaratta and Shepparton in Victoria. They can be very drought-affected, so let's hope we have good crops this year. Of the many varieties that come out from October to February (their peak season is in summer), some are a deep red, such as the Black Douglas, and others have a paler flesh inside. Cherries should be shiny and plump with green stems. They keep best in the fridge and, once pitted, will lose their juice, so use them promptly.
I refuse to buy Californian cherries in the middle of our winter because they don't have half the flavour of cherries grown and picked here. Also, eating cherries seasonally makes me cherish them because I have to wait a whole year until they're back.
From now until January, I'll be enjoying cherries in syrup over ice-cream, cherry jam, cherry crostata with lemon-scented pastry and walnuts, and cherry clafoutis - a French dessert of cherries doused in kirsch liqueur baked with a batter over the top. Fresh out of the oven, sprinkled with icing sugar and served with fresh cream, it's delicious.
This is my favourite herb because it's so evocative of summer and all things Italian.
One of the nicest things I've learnt to do with a bunch of basil is make pesto like they do in Genoa - crushed in a mortar and pestle with pine nuts, grated parmesan, extra-virgin olive oil and soft butter. This mixed with a little salty water from cooking pasta, then tossed with the pasta, is just superb. It's also wonderful in tomato and buffalo mozzarella lasagne. Leftover fresh basil can be chopped up and covered with olive oil to
Bananas, lychees, melons, papayas, pawpaw, pineapples.
Artichokes, cucumbers, lettuce, peas, sweetcorn, tomato.
Blue swimmer crab, flathead, flounder, ling, mulloway, orange roughy, oreo, pilchard, salmon, scallop, school prawn, rock lobster, shark, snapper, trevally, squid, tuna, whiting, yabby.
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