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Yabby jaffle, Monster

Fun fact: Monster's yabby jaffle started life as a snack when Sean McConnell was cooking at Močan & Green Grout. In his luxe version at Hotel Hotel, poached yabby meat is stuffed into fluffy white bread along with horseradish, crème fraîche and Gruyère, then it's toasted to a perfect shade of gold. It's sharp, buttery, cheesy goodness. Club sandwich who? Monster, Hotel Hotel, 25 Edinburgh Ave, Canberra, ACT, (02) 6287 628

 


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The 50 dishes that define Australian dining now

What are the dishes we're talking about right now? What are the flavours that will take us into the next half-century?

There's plenty of established excellence we haven't included here. Golden Century's pipis in XO sauce, MoVida's smoked tomato sorbet and anchovy, Neil Perry's date tart, Quay's snow egg - living (and delicious) pieces of Australian culture all. But what of tomorrow's hall-of-famers? Here, in no particular order, are 50 dishes from around the country making waves right now.

 

Words: Max Allen, Larissa Dubecki, Sue Dyson & Roger McShane, Michael Harden, Pat Nourse, Maggie Scardifield, David Sly, Samantha Teague and Max Veenhuyzen.

Healthy Eating

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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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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