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.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
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.
Kick off winter with a week of cheese tasting.
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.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
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.
It's been almost a year since chef Kylie Kwong reopened Billy
Kwong in Potts Point, and what better way to celebrate
your first birthday than with a long and boozy Sunday lunch?
From this Sunday, 15 November, Billy Kwong will be open from midday every Sunday. The day menu will include new lunch-only dishes and celebrate a host of new collaborations on the dessert, wine and beer fronts.
"I wanted to up the ante," says Kwong. "Grab some friends and come in and see how the Billy Kwong community has evolved over the last 12 months."
Exclusive Sunday lunch plates include kingfish tartare, stir-fried wheat-flour noodles with XO sauce and Chinese cabbage, and Sichuan duck pancakes, inspired by Kwong's time cooking with Neil Perry.
Since opening the original Billy Kwong in Surry Hills in 2000,
Kwong has made collaboration part of her restaurant's creed. The
new Sunday all-day dining menu at Macleay Street is no
On the sweet side, there'll be macadamia gelato and Davidson plum sorbet from Crown Street gelateria RivaReno; and in the booze corner, new project wines such as a pinot noir with Patrick Sullivan and a sauvignon blanc from Tom Shobbrook.
Kwong has also announced a new beer will be added to the list that has been brewed in collaboration with GT columnist Paulette Whitney (Provenance Growers) and Derwent Valley brewers Jane and Ashley Huntington (Two Metre Tall). The beer is called the Farmhouse Ambigua and has been fermented with 11 kilos of Whitney's grown and foraged native plants.
Kwong says the brew is the perfect match for a new dish of wallaby cakes with Kakadu plum and chilli (pictured above), while Ashley Huntington describes it having "clean, fresh, bright aromatics" with an "Australian bush cinnamon edge".
Not that we needed another excuse to get our Sunday lunch on this summer, but this here sounds like a pretty good one.
Billy Kwong, shop 1, 28 Macleay St, Potts Point, NSW, (02) 9332 3300; Mon-Sat from 5.30pm, Sundays from noon, starting 15 November.
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