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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Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
Mezzo-soprano Jose Maria Lo Monaco takes us through Milan, telling us where to shop, eat pizza and buy shoes.
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.
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 sets Pei Sydney apart from Melbourne,
Matt Germanchis: We've focused a lot of the menu on the wood-fired oven. With the extreme heat, you cook certain proteins a lot differently. The prawns are different to what you would get on a grill or a pan - they come out crunchier. Clams as well - they come out a bit smokier with a more interesting flavour.
What have they got in common?
Mark Best: Dishes that are already classics in Melbourne: the casarecce with the chicken dumplings, the doughnuts with blood-orange curd and whey caramel, the anchovy pastries.
Which of the Sydney dishes do you think have a shot at becoming signatures?
MB: The salmon tail roasted with rouille and samphire in the wood-fired oven. People are just going crazy for it. The roast tamarillo with vanilla ice-cream and vanilla powder is amazing, the wood-fired bread with our butter.
What's on the Christmas wish list?
MB: Snow, reindeer. If Santa could perhaps roll back time a little that'd be great.
Who's playing Santa at the Pei Modern Christmas party this year?
MB: I guess we'll find someone fatter than Matt.
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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