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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
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One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
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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.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
Adriano Zumbo will open a high-tea salon next month in the
400-square-metre South Yarra space once inhabited by George
Calombaris's MamaBaba and Manu Feildel's short-lived Le Grand
Fancy Nance, named after Zumbo's mum, Nancy, will feature a typically exuberant Zumbo take on the traditional high tea, ditching tiered cake stands and formulaic cake/scone/sandwich offerings for a dégustation-like experience with morsels arriving at the table one at a time.
"For me, high teas are a bit boring," said the Sydney-based pâtissier. "They're all doing the same thing with standard cakes and scones. I can see a real opportunity to do something different."
Zumbo's menu is still in development, but he says the sweet and savoury flavours will be "a bit of fun" and will change constantly, although they won't be themed.
"It won't be Willy Wonka or Marie Antoinette," he says. "We want it to be a fun, relaxed place for people to come and enjoy each other's company with sweet and savoury treats."
Set next to Zumbo's successful Claremont Street pâtisserie, Fancy Nance will also include a cocktail bar and bakery café.
Melbourne designers Studio Tate have been tasked with the makeover and are using soft booth seating, low dividing walls and trademark flashes of hot pink and brass to break up the space.
"Everything's already here with a kitchen and the bar… it's just missing a bit of soul," Zumbo says. "So we're introducing some colour and design to bring it to life."
The colour and design flair, Zumbo says, are a part of the homage to his mother. "Mum used to love getting dressed up, so I used to call her Fancy Nance," Zumbo explains. "When I was a kid growing up in Coonamble [on the New South Wales western plains], I used to walk 10 metres in front of her because I was embarrassed. Sometimes it was like she was going to meet the Queen."
What better aesthetic model, then, for a high tea salon?
Fancy Nance, 21 Daly St, South Yarra, Vic
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