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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Our guide to the best of the region.
Kick off winter with a week of cheese tasting.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
What's cooking at Aria Brisbane in late spring,
Things like roast scallops with pickled kohlrabi, green shiso and smoked eel, grilled lobster with tomato, asparagus and lemon, lamb neck with shiitake mushroom, pea and spring garlic, and bass grouper with grilled octopus, green olives and saffron.
What makes a great party in your book?
You've got to get the crowd right. I don't invite anyone that wears designer loafers, no wolf tattoos, no one that's ever listened to Creed and no one with hair plaits - unless Willie Nelson's coming and even then I would suggest perhaps that you invite him to come later for a cup of tea.
What about the food?
Pickled chillies, some grilled chorizo, some olives - that kind of stuff. Load the table up with that to start with and then a whole joint of meat, whether it be a shoulder of lamb, a leg of pork, something that you've brined and perhaps partially cooked the day before, and finish it off on the barbecue. I think most people these days are grown-up enough to admit that we all like a soft white bun from time to time.
And the drinks?
Fill up the bathtub with cans of beer.
Is there anything you never want to see at a party?
I don't think we need to play Twister.
How do you negotiate the day after?
Plenty of coffee, deep breaths and a lie-in.
Aria Brisbane, 1 Eagle St, Brisbane, Qld, (07) 3233 2555
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