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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Kick off winter with a week of cheese tasting.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Our guide to the best of the region.
Poaching a whole fish makes for a very impressive and relatively painless main course for dinner parties. It’s (sort of) a one-pot dish, well, one fish kettle to be precise. This delicate cooking method, when done correctly, highlights the pure flavour of the fish – in this case ocean trout – unadulterated by oil, which often pervades the flesh when frying or roasting.
If you intend to poach whole fish often, it’s a good idea to invest in a fish kettle. Available from kitchenware stores, this long, narrow saucepan, with a lid, is especially useful for cooking large fish. It contains a perforated insert on which the fish sits, enabling it to be easily lowered into and raised from the poaching liquid. Firm-fleshed fish such as salmon, trout and blue-eye trevalla are excellent candidates for poaching, as some of the finer-fleshed varieties tend to become waterlogged and break apart.
Fish can, of course, be poached in salted water, however, a court bouillon is most commonly used. This is little more than a fancy name for a simple stock of onion, celery, parsley stalks, bay leaves and sometimes a combination of other herbs and spices. An acid such as vinegar or lemon juice is a pleasant addition, particularly when poaching an oilier fish such as salmon or ocean trout. The best way to infuse more subtle flavours into the fish is to stuff them into the fish cavity and gently truss the fish. Not only does trussing keep the stuffing inside, but the fish will keep its shape during cooking and the taut shape will cook more evenly.
During the gentle process of poaching, the liquid should be kept at around 80 degrees. If you don’t have a thermometer, look for small bubbles rising and gently breaking on the surface. The delicate fish protein needs this gentle heat to help keep the flesh light and flaky.
Another tip is to stop poaching just before the fish is cooked (adjust according to size of fish), turn off the heat and let it rest in the liquid to finish cooking. To test if the fish is ready, the most reliable method is to make a slit at the backbone and lift the flesh closest to the bone to check that the colour is not too pink. This may not be for the purist but it works, plus, it’s a lot easier than explaining to your guests why the fish isn’t cooked properly. The best way to serve the fish is to gently peel back the skin using your fingers or a knife, discard skin, then flake the flesh off the bone in large chunks.
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