Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
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"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
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"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Lunch Fri-Mon noon-2pm;
Dinner daily 6pm-9pm
Biota Dining sits low in the Bowral landscape, all Scandi-cool polished concrete, mid-century-inspired furniture, scrubbed timber and low light. Local, seasonal ingredients are the focus and several snacks are a happy introduction, whether with fine wine or the interesting soft options. Subsequent dishes are a mixed bag. Sweet spanner crab and slivers of white peach are beautifully delicate, albeit overpowered by the fermented cabbage beneath; beef cooked over coals is textbook rare, paired with charred leek and crisp potato-water wafer and the unexpected addition of pickled elder leaves. Less successful is piglet, clams and toasted grain milk, a combination of flavours served lukewarm that we'd happily skip. Desserts return to form, not least the yoghurt soft-serve with Biota honey. There are good things here - the room, the warm and welcoming service and bold choices in the kitchen. One thing Biota is not is run-of-the-mill.
5 courses $98
7 courses $158
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