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.
1. King George whiting marinato, Lalla Rookh
The customer is always right. And if guests at this slick new inner-city tavern want a tasty, lunch-hour-friendly meal, Joel Valvasori-Pereza is going to give it to 'em. Consider the bar indelibly raised for chicken schnitzels and steak sangers in Perth. But Valvasori-Pereza's talents run deeper than ace counter meals, his knack for flavour matchmaking best admired in this winning dish of dazzlingly fresh King George whiting briefly bathed in lemon, fennel and olive oil. Served on a bed of sweet, thumbnail-sized broad beans and fennel trimmings - shaved bulb, pollen, fronds - it's a rousing endorsement for our man's "La Cucina Westraliana". Lalla Rookh, lower ground, 77 St Georges Tce, Perth, WA, (08) 9325 7077
2. Havervadgård lamb, shrimps and dill, Relæ
Down on Copenhagen's hip and happening Jægersborggade, Christian Puglisi plays a major role in maintaining Danish cuisine's forward momentum. Exhibit A: this winning riff on surf 'n' turf in which he drapes a thin veil of raw lamb (it gets briefly torched for service) over a typically Danish flavour mix of soft onion, powdered prawns and dill to thrilling effect. Relae, Jægersborggade 41, 2200 Copenhagen N, Denmark, +45 3696 6609
3. Silver ear mushroom, clementine, rum and vanilla, Le Chateaubriand
Slices of frilly fungus poached in rum till they take on the texture of tripe. Tufts of vanilla-flecked cream. Segments of clementines, skin and all. Unlikely bedfellows, true, but together these three amigos make for one of 2012's most remarkable desserts. Le Chateaubriand, 129 avenue Parmentier, Paris, France, +33 1 43 57 45 95
4. Italian coleslaw, The Trustee Bar & Bistro
A gusty, crisp-to-the-bite assemblage of cabbage, fennel, capers, onion and mint, this side salad par excellence has as much in common with soggy supermarket 'slaw as the Grana Padano shavings studded throughout have to powdered shaker "parmesan". A revelation. The Trustee Bar & Bistro, 133 St Georges Tce, Perth, WA, (08) 6323 3000
5. Street corn, El Público
A corny dish in the very best sense of the word. Young go-getter Sam Ward starts with ears of corn, grills 'em, takes the kernels off the cob and then braises them in lime and epazote. Accessorised with the usual south-of-the-border suspects of chilli, lime, house-made mayonnaise and queso fresco, it's a key figure in the Mexican food revolution out west. El Público, 511 Beaufort St, Highgate, WA, 0418 187 708
6. Four-year-old Comté and black truffle, Agapé Substance
Shards of raw milk rendered outrageously complex by time, crowned by slivers of equally earthy black truffle. What's not to like about this throwback to chef David Toutain's years at fabled Left Bank three-star Arpège? A cheese course for the ages. With the recent announcement that Toutain's final service will be 1 December, let's hope this dish follows him to his next digs.
7. Pastrami, rye cracker, fermented cabbage and
Otherwise known as everything that's great about the Reuben sandwich abridged to three mouthfuls of crunchy, meaty and zingy deliciousness. Garagistes, 103 Murray St, Hobart, Tas, (03) 6231 0558
8. Congee, ham and yolk, Momofuku Seiobo
How do you describe Momofuku Seiobo in a word? I vote "Australian". Sure, that freewheeling Momofuku attitude to food (and music) remains in full effect, but it's the way native ingredients are effortlessly, deliciously and respectfully incorporated into dinner that struck me most. Warrigal greens. Striped trumpeter. Bruny Island Cheese Co's ridiculously good C2 raw-milk cheese. Local heroes all of them. But don't think for a minute the kitchen has turned its back on its Asian roots. While this gruel-like mass of boiled rice rings true with conventional congee wisdom (pictured above), the similarities end there. Bolstered with scraps of jamón serrano, a film of preserved egg yolk and savoury kombu doughnuts in an Earl Grey broth, it's a comfort food makeover done very, very right. Momofuku Seiobo, The Star, 80 Pyrmont St, Pyrmont, NSW, (02) 9777 9000
9. Peas, cottage cheese and strawberry, Septime
Dazzlingly fresh cottage cheese. A blob of sharp, barely-there strawberry emulsion. Pea presented in purée, tendril and au natural form. Together, it's a compelling three-ingredient homage to summer, as told by Parisian it-chef Bertrand Grébaut (coming soon to a Melbourne Food & Wine Festival near you). Septime, 80 rue de Charonne, Paris, France +33 1 43 67 38 29
10. King George whiting wrapped in paperbark, Attica
Finfish is back at the pride of Ripponlea. And how? For his latest sustainable and culturally sensitive trick, GT Chef of the Year Ben Shewry wraps fillets of King George whiting in sheaths of paperbark, then grills the parcels over charcoal till the fish is meltingly just so. Attica, 74 Glen Eira Rd, Ripponlea, Vic, (03) 9530 0111
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