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?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"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 firstname.lastname@example.org 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.
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.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
A celebration of one of our favourite breakfast foods.
The Merivale show comes to Coogee this week, with the company
reopening the Beach Palace on Thursday as the Coogee Pavilion, and
we've got the inside word on the menu. The site will eventually be
home to multiple eateries as the upper levels open, but for now,
the ground floor restaurant alone offers a pretty strong incentive
to check it out.
Chefs Zac Sykes (late of The Fish Shop and Felix) and Jordan Toft, an Australian who made his name cooking at The Eveleigh in Los Angeles, have come up with a big menu that's a bit like Papi Chulo meets The Fish Shop, at once approachable and a celebration of all things seafood. It's straighter than the places which Dan Hong has had a hand in, but doesn't want for interest.
"What we're trying to do is not create any hurdles for the guest," says Toft. "A lot of the food is really simple so the customer can build the experience they want. So if they just want snacks, there [are] small plates… but then there are also bigger dishes...dry-aged meat and whole fish for sharing."
The raw/cured section lists scallop crudo with yuzu, mandarin and Japanese seven-spice, for instance, alongside cobia done in the Hawaiian style with chilli, radish, avocado and lime.
There's plenty of Instagram-bait in the snacks section,
meanwhile, whether it's the fried chicken sandwich with pickle slaw
or the mini lobster roll, and Sykes' experience with fruits de mer
at Felix doubtless comes in handy when they're assembling the
Coogee seafood platter: half a lobster, half a mud crab, four bugs,
a dozen oysters, half a dozen prawns, raw scallops and scampi,
served with dipping sauces "and loads of lemon".
Anyone who loves mayonnaise is in for a treat, too: with at least 10 mayos and aïolis on the menu, this might be a record, even for Merivale.
For those keen to dine rather than just eat, we're tipping the likes of the flathead tail for two with green-garlic salsa and winter purslane, and the salad of Brussels sprouts, grated egg and avocado as likely hits, and we're loving the sound of the breakfast menu written by former Chez Panisse chef Danielle Alvarez, not least for its smoked ocean trout board with rye bread and herbed Willowbrae goat's curd.
Breakfast, lunch and dinner daily plus a coffee cart, juice bar,
pizza, pétanque and table-tennis? For Coogee, at least, it sounds
like a win.
Coogee Pavilion, 169 Dolphin St, Coogee, NSW, (02) 9240 3000.
Looking for more Sydney dining options? Check out
our list of the best restaurants in
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