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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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
Our restaurant critics' picks of the latest and best eats
around the country right now: Biggie Smalls,
Maha chef Shane Delia is a fan of both 90s hip-hop and kebabs, and at Biggie Smalls (named, for those who failed Hip-Hop 101, after deceased Brooklyn rapper Notorious B.I.G.) he's combined the two. A narrow Collingwood shopfront a few doors away from the original Huxtaburger has been cleverly designed to riff on the classic American diner - booth seating, retro pegboard menu - while still referencing Aussie kebab shops. That means an order-at-the-counter/cans of drink in the fridge layout, though many of the cans here happen to contain beer. Best of all, it doesn't flog the theme, limiting the hip-hop references to a couple of black-and-white photos and the excellent soundtrack.
The kebabs (or "kbabs") are good too, made with quality ingredients - slow-cooked lamb shoulder served with pickled onions and smoked hummus, maple-glazed pork belly with crackling, peanut butter and pickles, fried chicken with pumpkin pie hummus - and teamed with fluffy flatbread fresh off the grill.
One of the admirable qualities of Delia's kebabs is that they're well constructed. They come securely wrapped and fastened so they don't drip or fall apart, just the kind of detail that should be considered by every kebab shop operating in a suburb full of bars.
Aside from "kbabs", there's sweet stuff (the peanut butter
caramel-injected pretzel has already caused a bit of swooning
online) and very good chips, crinkle-cut and tossed with burnt
spiced butter and preserved lemon. Add beer in cans, the
availability of gin-and-juice slushies and bourbon-spiked shakes
and a general sense of fun and you have a whole lot of reasons to
be happy Biggie's in the 'hood.
Biggie Smalls, 86 Smith St, Collingwood, Vic, (03) 9417 3531. Open Sun-Wed 11am-11pm, Thu-Sat 11am-late.
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