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.
"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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
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.
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.
It's been months in the making, but only days in the turnaround:
the new Rockpool has arrived, and it's grand. "The new Rockpool is
all about elegance and sophistication," says owner-chef Neil Perry.
"It's about being able to eat beautiful food, having some kind of
control over the experience, but also letting us take you on a
journey as well." In moving the flagship of one of the country's
blue-chip culinary brands from the George Street site where it
opened in 1989 to the Burns Philp building in the heart of the
city, Perry has done a lot more than scorch his Amex buying fancy
chairs and even fancier kitchen kit. The move, he says, has been a
chance to rethink what the pointy end of the restaurant business is
all about in Sydney today.
Practically speaking, that means delivering all the fun of tasting menus without the need to be stuck at the table for hours on end. "We're doing tasting menus that aren't quite tasting menus," says Perry. After the kitchen sends out a flurry of eight or so canapés and small plates - mud crab with stir-fried milk and bacon, for instance, and white-cut chicken with bamboo fried in pork fat - you've got a choice of one, two or three courses more at dinner ($125, $145 or $165) and a set-menu option of two or three courses for lunch ($69 or $79). The menus that Perry and head chef Phil Wood have written play to Rockpool's strengths, with seafood and Asian influences as central as ever. At lunch, several Rockpool classics are listed, the stir-fry of squid-ink noodles with squid and bacon, and the snapper with garam masala and coconut milk among them. After dark, meanwhile, the gloves are off: lamb saddle with a Korean-style bo ssäm lamb shoulder, miso-braised beans and ginger vinaigrette shares billing with the full-throttle likes of Balmain bug congee with almond tofu, star-anise peanuts and Chinese fried bread.
"We're giving people the opportunity to see the strength of the kitchen, see what we can actually do, but also be in the driver's seat," Perry says. The other big change is that the restaurant now opens for lunch every weekday, which may see it capture a slice of the business trade that has proven such a mainstay at Rockpool Bar & Grill.
The dining room, designed by Grant Cheyne, also sees a shift in the look, with dark timber hues, towering columns, black pressed-metal ceilings and an illuminated print by photographer Earl Carter, a long-time Perry collaborator.
"When I spoke to Grant I just said 'elegant, sophisticated and sexy'," says Perry. "This is what he gave me. I feel like it's the same place but we've just kind of morphed into a new experience. I felt like [George Street] was so appropriate for when we opened in '89 and this is so appropriate for the 21st century."
Rockpool, 11 Bridge St, Sydney, NSW, (02) 9252 1888
Check out our slideshow of Neil Perry recipes.
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