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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More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Cue the Champagne.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
Our restaurant critics' picks of the latest and best eats
around the country right now: Templo, Hobart.
You can count the good options for eating out on Sunday and Monday nights in Hobart on one hand (and have fingers to spare). Which means tiny new neighbourhood restaurant Templo, with 20 or so seats and open Thursday to Monday, has been welcomed with open arms by locals. If you're a visitor here, don't be surprised to find that everyone else in the restaurant seems to know each other. And, while it's licensed with a small wine list, its BYO policy, with $15 corkage per bottle of wine, makes it that bit more endearing.
Owners Matt Breen and Chris Chapple, chef and front of house respectively, do virtually everything themselves, and that adds to its charm. In such a tiny space, with a few small tables in front of a light-flooded window, three seats at a petite bar and a round table that can seat a group of eight - the kitchen visible from all of them - it's impossible not to engage with both of them. Breen's food has an Italian bias, reflecting his time working at Hobart's Smolt and, before Templo opened, a few months at Melbourne's Tipo 00. He makes gnocchetti daily and serves it with broccolini and chilli, and the equally Italianate beef carpaccio with radicchio and anchovy cream is also a regular on a blackboard menu of around 10 dishes. Both are highly recommended. Lemon semifreddo with a simple pistachio garnish is a good way to finish, maybe after veal cotoletta.
Templo's menu is available all day, so it's a good option for lunch, as well as a gin and tonic or glass of wine in the evening with a couple of small plates. The beginning of the week is looking up.
Templo, 98 Patrick St, Hobart, Tas, (03) 62 347 659. Open Thurs-Mon 11am till late.
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