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The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org 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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
When I see whole fresh sardines for sale looking as though they have just been hauled out of the ocean – shiny, silvery blue, slippery and firm-looking – I am always tempted to take them home for dinner. They take me to the south of Italy and Greece – sardines stuffed with breadcrumbs, parsley and parmesan and quickly fried in a pan, or tossed through bucatini pasta with fried breadcrumbs, garlic, parsley and pecorino. They’re wonderful wrapped in vine leaves, stuffed with pine nuts and sultanas, grilled over coals and dressed with lemon juice and olive oil – there is something completely delicious about the combination of their salty, rich, iodine flavour with the sweetness of sultanas and the tang of lemon. I also adore them simply grilled and finished with drops of the best aged balsamic vinegar. I even love them tinned in spicy tomato sauce on toast for lunch.
Rich in minerals, high in omega-3 fatty acids and a good source of vitamins D and B12, sardines are often sold already filleted. Personally, I prefer fish cooked on the bone – it has more depth of flavour, and I don’t mind eating the bones because they are so small. Sardine fillets are very easy to work with, however, especially if you plan to stuff them. Look for fillets with rosy flesh rather than a dull grey. Sardines have often been frozen, which is fine: oily fish freeze well and they perish especially quickly, which makes it all the more exciting to see fresh whole sardines at the market. Sardines are plentiful in Australia, fished mostly in the temperate waters of South Australia. They have traditionally been used as live bait in the tuna fishing industry – it’s hard to believe these delicacies can have such a fate. While they are fished pretty much year-round, they are especially good in summer before their spawning season, and again in winter.
We don’t see a great quantity of these lovely, delicate beans on the market. They have a brief season in the height of summer which I like to celebrate by making my favourite salad of yellow and baby green beans, just cooked and still a little crisp, with toasted almond flakes, tiny capers and finely chopped golden shallots (which have been cooked in a little red wine vinegar to soften the raw flavour), dressed with green olive oil and a few drops of hazelnut oil. Beautiful served alongside a platter of roast chicken for lunch.
Butter beans are the pale-yellow version of the green bean and usually have a milder, somewhat sweeter flavour. They tend to deteriorate quickly, which is probably why they are not as common as green beans. When you’re shopping, look for very firm, young, small beans that have no blemishes. They taste best when exceptionally fresh, plucked from the garden and cooked very briefly in boiling salted water, then refreshed in cold water to keep them crisp. I like them in a salad – plain with a little crème fraîche dressing and finely diced shallot and chervil, or finished with burnt butter and lemon juice to go with fish, or with witlof, butter lettuce and a light Dijon mustard vinaigrette. Beans will discolour if dressed with vinegar, and because they are so delicate I like to dress them simply with a young extra-virgin olive oil, or lather them in salted French butter.
Kylie Kwong taught me to hunt out tender young ginger when it makes its brief appearance in the Asian markets each year, because it is something to get very excited about. She would put it on her menu in a stir-fry with fresh bamboo shoots and Thai basil leaves served over steamed lobster, or in mussels cooked with ginger, batons of spring onion and oyster sauce.
Tender young ginger imparts a beautiful flavour without the pungency and stringiness of mature ginger. It has a wonderful, crisp texture and a delicate heat. I love to steam coral trout with lots of thin slices of young ginger and spring onions,
Blackberries, boysenberries, figs, grapes, guavas, kiwifruit, loganberries, lychees, mangoes, honeydew melons, rockmelons, nectarines, passionfruit, peaches, rambutans, raspberries, rhubarb, strawberries, tamarillos.
Avocados, borlotti beans, capsicum, chillies, cucumbers, eggplant, peas, radishes, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Australian salmon, Balmain bugs, bigeye tuna, blue swimmer crabs, goldband snapper, Gould’s squid, mud crabs, Sydney rock oysters, tiger flathead, Western rock lobsters.
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