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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
"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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
I love the anticipation of Christmas when the pace slows down and we settle into a simmering hot summer. For me, this is a time to recapture memories from my childhood: the sweet freedom of long summer holidays, my mother baking special cakes, German chocolate Advent calendars, candles being lit and decorations being put out. I long for the smells of December – clove and cinnamon, smoky incense and my mother’s Stollen. So I keep myself busy baking, entertaining and making pickles and jams. No wonder it’s such a hectic time of year!
What’s more luxurious than a great lobster served with egg-rich mayonnaise, sea salt and lemon, crusty buttered bread and a bottle of aged white Burgundy? This year, for our Christmas entrée I’ll be making freshly cooked lobster on a salad of cubed avocado with finely chopped green chilli, preserved lemon and coriander, dressed in extra-virgin olive oil and Champagne vinegar. And I’ll be serving it with watercress and a bottle of Spanish albariño.
Once known in the southern states as crayfish (it’s officially ‘rocklobster’ but, for our purposes, ‘lobster’ will do nicely), the season for lobster is in full swing by Christmas. There are four types available in Australia, all harvested live from their coastal seabeds. The most important thing to look for when buying is quality. Crustaceans deteriorate very quickly out of water. A fresh lobster should feel heavy for its size and be lively when picked up – the tail will flap aggressively and the front legs will lift up. Cooking a live lobster is not for the faint-hearted but is well worth the effort if it’s going to be your pièce de résistance. Kill them quickly and humanely because their meat toughens and the quality of their flavour suffers if they are stressed. Chill your lobster in a freezer for at least 30 minutes. With a heavy sharp knife, pierce right through the shell between the eyes and cut through the centreline of the head and thorax. Fill the biggest pot you have (at least 5 litres) three-quarters full with water, add plenty of salt so it tastes like sea water (about ½ cup to every 2½ litres), and bring to the boil. Cook for 20 minutes per kilo.
There are some excellent seafood suppliers who specialise in freshly cooked lobsters, such as Vasiliki in Melbourne’s St Kilda. It’s a good idea to buy one already cooked, considering the time and nerve required to do it at home, but buy from a reputable source and order well in advance. See recipe: lobster bisque.
At their best, they have a rosy blush, freckles and a lovely sweet scent. They make beautiful tarts – lightly glazed with melted butter and caster sugar on puff pastry; with a smear of custard on shortcrust; in old-fashioned crumbles; or simply cooked with a little sugar – and wonderful jam. Apricots, like all stonefruit, are most flavoursome when tree-ripened. I prefer to buy them from good local greengrocers and farmer’s markets because they would’ve been picked fresh and will most likely be organic. Ripe ones should feel soft, give slightly in the hand and have a delicate perfume. Don’t choose on colour alone as some varieties are still pale when fully ripe. When under-ripe, apricots taste tart and are completely underwhelming. They’ll ripen if left out and will keep in the fridge for a few days. Try poaching them in a light syrup with spices such as cardamom, cinnamon and vanilla and, when cool, add a little orange-blossom water. Great with muesli.
Delicate, sweet and vibrant red, these are at the height of their season from late December and throughout January. The queen of berries, they make any dessert special. Add them to a hazelnut and chocolate gâteau or a tart made with pâte sablé and crème pâtissière. Stir them through vanilla ice-cream or set them in jelly made from sparkling Italian moscato, layered with mascarpone cream
Bananas, blackcurrants, cherries, gooseberries, loganberries, lychees, mangoes, oranges, passionfruit, pineapples, rambutans, redcurrants, strawberries.
Asparagus, avocados, beans, capsicum, celery, chokos, cucumbers, lettuce, onions, peas, radish, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Abalone, blue swimmer crab, flathead, flounder, kingfish, salmon, prawns, snapper, squid, Sydney rock oysters, tuna, whiting.
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