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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
Roses and spaghetti Bolognese, showgirls and mixed grills – Allie Webb’s work is all about contrasts.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
Lunch Tue-Fri noon-2.30pm
Dinner Tue-Sat 6pm-10pm
For all its ghetto laneway cred and savvy playlist, it's what's on the plate that impresses most at Lee Ho Fook. Chef Victor Liong's hip new-style Chinese is a hybrid of classical European training and the food he grew up with, so dishes are often a treat for the eyes as well as the tastebuds. A wreath of raw kingfish arrives crowned in clouds of white fungi and daikon radish roses. The humble potato salad becomes an elegant sheaf of shredded blanched potato scattered with grilled enoki, saucy with ginger and vinegar. Sang choi bao gets a fancy makeover with sticky fingers of wagyu beef and baby cos cups. Wines are arranged by grape variety, sub-ranked by texture and expression and are in keeping with Liong's style - Old World, new techniques. Any misconceptions about Asian desserts vanish in a mouthful of jasmine tea-infused burnt caramel custard, or honeydew melon showered in a cucumber-lime granita.
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