Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Counting down from 20, here are this summer's most-loved recipes.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
Massimo Bottura and more are coming to the Sydney Opera House.
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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