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.
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.
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.
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.
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.
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.
Begin this recipe at least a day ahead.
Note Girello, a cut from the hind leg, is also sold as veal nut. It's best when not too young but still very light in the flesh. It may need to be ordered ahead from your butcher.
Perhaps Italy's most celebrated cold dish, vitello tonnato
makes a great party plate, writes Guy Grossi, of Melbourne's Grossi
Florentino. He shows us how it's done.
This dish originates in the north of Italy, in Piedmont, and having a mother from the north meant it featured on our dinner table regularly. It's still one of my family's favourite dishes and we often enjoy it at Christmas and other celebrations.
It's not clear where the idea came from to steep sliced veal in tuna sauce, but it may have been born of the Italian mentality of using up leftovers by turning them into something else. It could well have been that leftover veal and canned tuna was all some clever cook had on hand at the time. And out came vitello tonnato.
Vitello tonnato has a wonderfully unique flavour. While the combination of veal and tuna might seem strange, it certainly is one of the best examples I know of where land and sea work well together. While the body of the sauce is tuna, the flavour that comes from the addition of capers and lemon juice has the perfect balance of salt and acidity without any overpowering flavours of fish.
It's a perfect dish for entertaining. While most versions you see in restaurants outside Italy sauce the veal to order, traditionally it's made a day in advance. It's definitely one of those dishes that are better the day after it's made. Leaving the veal to sit in the tuna sauce for a day allows the flavours to infuse and the veal to soak up the sauce. Take it out in time to lose the chill of the fridge, and remember to have some crusty bread on hand for when the veal is gone. It would be a crime to waste that sauce.
The veal is poached slowly so it remains tender and pink in the centre; it's important to get this right - it should feel firm, but spring back from the touch. Once cooked, the veal should be sliced as thinly as as your sharpest knife will allow. And the tuna sauce, the hero here, should be light and creamy.
Some versions I've seen use mayonnaise, but this is not traditional, and if the sauce is made right you won't need to add it. I like to use our own house-preserved tuna; the flavour and texture of the tuna is delicate and adds a special dimension to the dish.
Of course, canned tuna is perfectly acceptable, too. There's lots of high-quality Italian canned tuna available, which makes this dish easy and accessible.
I like to use La Nicchia Pantelleria capers for both cooking and garnishing here. They're small, sweet capers with a pleasant flavour. Larger capers can be too salty and overpower the subtle tuna flavour of the sauce. The traditional garnishes for this dish, as well as capers, are lemon segments and shaved parmesan. Some rocket can dress it up nicely, too, and add some colour.
In warm weather this dish is easily a go-to for weekend gatherings and dinner parties. It looks impressive and there's no fussing to be done in the kitchen, so you can enjoy your company, glass of white wine in hand. Yes, please.
Recipes (11 )
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