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.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
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.
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 firstname.lastname@example.org 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.
"I really love Asian cooking. I suppose what I enjoy most about
it are the great flavours, the contrasting tastes and textures, and
the way that, with a wok and a bamboo steamer, you can cook just
about anything. In fact, you don't even need a wok - you can
usually do just as good a job with the other equipment found in
Western kitchens. Asian cooking is very achievable at home: you can
quite easily prepare a simple meal for the family after a day at
work, or spend some time in the kitchen making a few dishes that
will have your friends talking for months. Now I think of it,
perhaps one of the things I love most about Asian food is that it's
often designed for the shared table, and that is how I love to eat.
A bowl of rice, a few dishes, friends and family and, of course, a
nice glass of wine… I can't think of a better way to spend an
evening or lazy weekend afternoon.
When you cook the dishes in my new book, Balance & Harmony: Asian Food, it's important to remember that, much of the time, you're dealing with intense flavours. Always remember the most important part of the cooking process: taste, to find balance between those flavours. You will hear me say 'balance, balance, balance' throughout my book, and when I'm not saying 'balance', I'll be talking about harmony. These are the cornerstones of good Asian cooking.
It all started for me when I was young. I was lucky enough to have a father who was not only a very good cook but also fascinated by all things Chinese. I have memories of going down to Sydney's then very small Chinatown (mainly Dixon and George streets in those days). Dad and I would wander through the old food stores and he would pick out exotic ingredients to cook for us that night. When we had finished shopping, I would be thrilled if I could see a tin of poached abalone in Dad's grasp; I knew that meant a fabulous steamed soup or stirfry of one of my favourite ingredients in the world. (To this day I believe the greenlip abalone from Tasmania that I serve in all my restaurants is as luxurious and delicious an ingredient as truffles, foie gras, Ibérico ham or caviar.) In January 2009, I'll be opening Spice Temple in Sydney - a place that I hope will be a wonderful reflection of all I have learned and loved about Asian food.
I'm absolutely convinced that my love of Asian cooking has made me a much better cook of Western food. It has taught me so much about the texture of food and, just as crucially, about aroma. When I bring that knowledge to my restaurant cooking, it changes how a dish turns out forever. Now, I'm not necessarily saying that you'll be affected in the same way, but I do feel confident that mastering some good basics (considering texture, balance and harmony in a dish) will enhance how you view your Western-style cooking at home."
Classic fried rice VIDEO
Prawn scrambled eggs
Red curry of duck and pineapple
Stirfried beef with Sichuan peppercorns and sweet bean sauce
Steamed blue-eye with black beans
Braised tofu, family-style, with black vinegar
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