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.
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.
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.
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.
Kick off winter with a week of cheese tasting.
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.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Catherine Adams prefers to use weight measurements for all ingredients, which is usual practice for pastry chefs. You'll need four wine corks cut with a serrated knife to 3cm for this recipe. To serve the millefeuille, carefully slice portions at 5cm intervals using a serrated knife.
Note If you're short on time, use Carême puff pastry; this recipe needs three of the 375gm sheets.
This dessert is all about great puff pastry and crème pâtissière
- a combination that just works so well. French for a thousand
leaves, the millefeuille usually consists of three layers of puff
pastry sandwiched together with some form of cream. Because the
puff pastry is so important it's best to make your own; otherwise
buy an all-butter puff pastry such as Carême. In summer, bear in
mind that puff is harder to work with on a hot day, so you need to
work quickly, and if it gets too warm, cool it in the fridge and
keep any pieces you're not working with in the fridge, too. A level
piece of stone or marble to roll it out on helps because it keeps
The top and bottom layers of pastry, the puffy layers that create the thousand-leaf effect, are made slightly thicker than the third. This I roll smaller and thinner, and I dust it in sugar to make a crisp caramelised centre layer to add crunch.
To ensure the thicker pieces rise to an even height, I cut four corks down to the same thickness I want the pastry and place them in the corners of a baking tray and put another tray on top to stop it rising beyond that height.
The oven needs to be hot at first (210C) to get the initial "puff"; if it's not hot enough the butter starts to melt out of the pastry before it cooks properly. After that, reduce the temperature (to about 190C) so the pastry cooks through to the centre without getting too dark on top. If it starts to darken too quickly, reduce the temperature a little more.
I cook the sugared piece of pastry for the centre at a slightly lower temperature so the sugar doesn't burn (about 180C). It also starts in a hot oven so the butter starts to cook the pastry layers, but you don't want it to get crisp yet; I later place a tray on top to weight the pastry down which helps to caramelise the sugar. Turn the pastry once to ensure it cooks evenly - use an oven mitt for this.
The pastry can be made a day ahead and keeps well in an airtight
container. If the humidity has softened it slightly, refresh it in
a hot oven (180C) for three to five minutes, but cool it before
assembling the millefeuille.
The pastry cream, meanwhile, is very versatile and can be made a couple of days ahead. As it heats, I stir it with a wooden spoon, scraping the base of the pot (if it gets lumpy, use a whisk to break down the lumps). Maintain the temperature at just below boiling to allow the starches to absorb as much liquid as they can.
Crème pâtissière folded with thickly whipped cream works in small millefeuilles, but for a large one I add a little gelatine to make it more stable. Once it's cooked, cover it directly with plastic wrap to prevent a skin forming and refrigerate it until it's chilled and firm; then you can fold in chilled whipped cream to loosen and aerate the texture. Return it to the fridge in a piping bag to firm up again (for about 40 minutes). You can flavour the cream with nut pastes, such as hazelnut or chestnut, pieces of praline or even a splash of liqueur (if you add more liquid, you may need to increase the gelatine).
To assemble the millefeuille, trim the pastry edges for presentation (though it's not necessary) and pipe the pastry cream between the three layers and place it in the fridge for a good 30-40 minutes to set the cream. You can assemble it up to four hours ahead, but take it out of the fridge about 30 minutes before serving to take the chill off the pastry.
For a contrast with the buttery pastry and cream, serve it with something on the tangy side, but not high acid. Berries are great, or stone fruit, but stay away from citrus and pineapples. And a dusting of icing sugar gives it that extra Christmas appeal.
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