Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Massimo Bottura and more are coming to the Sydney Opera House.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
The Sydney branch of Pei Modern, the bistro Mark Best opened in
Melbourne in early 2012, throws open its doors on October 15. Where
Best's Surry Hills flagship, Marque, is all about the prescriptive, detailed
focus of the tasting menu, Pei's offering is more relaxed and
flexible. What they share, though, are great wine, smart food and
The Melbourne and Sydney branches of Pei have plenty in common. They're both housed in hotels (Pei Melbourne is located underneath the Sofitel on Collins Street, while Sydney is at The Four Seasons) and each offers what Best calls a "tiered" dining experience. "You can have all-day dining in the bar, you can have bar snacks, you can eat the full menu there if you want, or you can have it in the main part of the restaurant. Neither is more or less formal than the other."
Many of Pei Melbourne's signatures have crossed the border, whether it's the Sauternes custard (which came in turn from Marque), the Jerusalem artichoke with duck egg and truffle, or the casarecce with chicken dumplings and Reggiano, to name but a few.
Best says the change from the room's previous look, when it traded as The Woods with the team from Bar H, is as night and day. "We've removed all of the visual complexity of the previous space and stripped it back to being a star," he says.
He also assures us that he'll be putting the kitchen's wood-fired oven to good use. "That's going to be the engine room," he says. "We're going to be doing our lamb shoulder roasted in chamomile, wood-roasted diamond clams with mussel butter (pictured above), and simply grilling local sardines in the wood-fired oven." They'll be using it to bake their own bread, too. "It's nice to use," Best says. "Very primal."
The bar offers variations on classic cocktails given the Pei treatment with house-made juices, spirits and infusions. The Camille, for example, is an interpretation of the Negroni jazzed-up with gentian, while the claret-spiked Snap is described on the list as a drink "for the more worldly Whisky Sour lovers".
Pei Melbourne's Matt Germanchis has moved up to man the pans in Sydney for the next 12 months, and star maître d' Ainslie Lubbock will be bringing her sparkle to the floor.
"It feels like home already," Best says.
Pei Modern, The Four Seasons, 199 George St, Sydney, NSW, (02) 9250 3160
Looking for more Sydney dining options? Check out
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