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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
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.
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.
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.
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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
It seems hard to believe that it's been more than a decade since the publication of Kitchen Confidential, and yet Anthony Bourdain's name, for people interested in cooking and eating, at any rate, has become a byword for a straight-shooting approach to writing and broadcasting about food. Bourdain was in Australia for the Sydney Writers' Festival in May, and he caught up with GT's Pat Nourse to talk about his newfound love of TV script-writing, his Twitter alter-ego and how French food got its groove back.
Pat Nourse: Is French food in danger of losing its
relevance outside France?
Anthony Bourdain: That was true 10 years ago, for sure, but it's coming back really strong, especially with the new bistronomy movement. Paris is fun again, Paris is exciting again. And in Paris now for the first time you can eat spectacularly well for cheap.
How do you account for the shift to that more casual
The economy is part of it, of course, and I think it also reflects a change in lifestyle and in the ambitions of a new generation of classically trained chefs, as well as upstart self-taught chefs. It's a mixture of personalities, economics, timing and a general trend towards empowerment of chefs. Chefs are now creating the sorts of menus and environments that they themselves would want to eat in. These are all very chef-friendly environments. A lot of these guys are also influenced, believe it or not, by Brooklyn, by what's been happening in New York.
I thought what Iñaki [Aizpitarte] was doing at Chateaubriand in Paris was really good. What he's doing there is much more modest and you can't compare it to El Bulli or Noma but out of five courses there were two there that were really great dishes. I like what they're doing at Le Comptoir, I like Frenchie. Those are all the places that are making French food fun again.
What happened? What was the problem?
They got stuck. And then they admitted that Spain exists. The young guys now have travelled, they've eaten in Spain, they've discovered sushi, they've acknowledged that life exists outside France. What's incredible is that Robuchon was way out in front with all of this with his atelier concept.
The wine world also seems to be loosening up.
It's definitely happening for wine in Paris. I went to what seemed to be a musty old wine shop, and here's the owner saying, very proudly, "there is no wine in my establishment older than six years". I mean, wow, what a change. And the biodynamic stuff tastes good and doesn't hurt you so much in the morning. You gotta like that. Clearly that's going to be a growing sector. Sommeliers now are not snobs. They're really knowledgeable and they're not afraid to throw a beer at you in the middle of a tasting menu, a sake - whatever works. That's cool.
Why has French cuisine remained so potent a force in
Because any time anyone picks up a knife, a Western-style cutting implement, and approaches a piece of meat or some vegetables, they owe a debt to the French.
The Italians might have something to say about
Which the French would be the first to admit. But the French took it in a very different direction. They had a centralised aristocracy which Italy's city states didn't have; France has or had a national cuisine, that was The Way. If you cook in the Western or English-speaking world, and you've had any sort of classical training, chances are you owe a debt to the French.
Who are the game-changers in America right now, as far
as you're concerned?
David Chang continues to be the guy, not just because he is who he is, but because he's a magnet for really interesting people. He's a smart guy - he likes to under-promise and over-deliver.
I see you've got a writing credit on the new season of
Treme on HBO. Is writing for TV your new thing?
I was brought on last season as a consultant and this season I'm writing anything to do with the chef's story. Later this season, too, you'll see a lot of famous chefs playing themselves. This is easily the most fun I've had.
What's it like working with [The Wire's] David
The man responsible for the greatest show in the history of the television medium? It's f***ing awesome. I've been to a couple of story meetings and you sit around at a table full of great writers, George Pelacanos, Eric Overmyer, Tom Piazza, Lolis Elie. All of these guys have CVs beyond belief, so I just do my thing. They give me the story beats, I write the scenes, I send them down and… being rewritten by David Simon doesn't suck.
Have you got much history with New Orleans?
The culture of cooks in New Orleans is unique and wonderful. When I first went there, on a book tour, it was like slipping into a warm bath. I was taken in and looked after, so I feel a very personal connection to New Orleans. It's the most uniquely American of American cities. There ain't no city like it. There are places kind of like New York. Kinda. There are certainly cities kinda like Chicago or San Francisco. But there ain't nothin' like New Orleans.
What's your take on [satirical Twitter identity] Ruth
I'm hoping I never find out who it is. If you really wanted to set your mind to finding out, you could, but where's the fun in that? I've been told a few names, but I don't want to know. Julie Powell? She's not that f***ing sharp.
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