After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
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.
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?
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.
In Italy, a sagra is a local food festival. In Melbourne's
Malvern, it's the name of an ambitious, four-level Italian food
behemoth opening on Glenferrie Road in February and offering
everything from rooftop cocktails to home-delivered meals.
Sagra is the brainchild of venture capitalist turned restaurateur Ross Chessari. The son of a Brunswick grocer, he seems to be revisiting his roots with this modern Italian food hub. "I've been working on this for a long time," says Chessari, who took more than three years to find the right property. "For me it's about being part of the community. I want locals to feel as though they can drop in any time for a bowl of pasta, or just a drink. They might also like to take something home for dinner."
In a former garage, the glam food emporium encompasses a restaurant, alimentare and enoteca on the ground level, function spaces and an art gallery on the mezzanine, and a bar with city views on top. A large basement space, complete with kitchens able to cater for 350 people at a time and equipped with blast chillers, is the Sagra engine room.
A share-friendly menu concocted by executive chef Leandro Panza (ex-Artusi) and food and beverage director Silvana Iacobaccio (ex-Ladro) includes pizza, handmade pasta, salads, grains, and braises. A separate menu of meat, fish, poultry and vegetables from the Josper grill kicks off in a month. Much of the menu can be ordered to go, and at the alimentare section at the back there'll be artisan prosciutto and salami, handmade pasta and sauces, and a range of take-home meals.
With everything on the wine list, a mix of Italian and Australian labels, available to take home and a bar menu that includes cocktails and a list of cicchetti and Italian-accented sliders, it seems that this particular Sagra is a festival with all the bases covered.
Sagra, open seven days from 6 February, 7.30am to late; 256-258 Glenferrie Rd, Malvern, Vic.
Looking for more Melbourne dining options? Check out our
list of the best restaurants in
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