Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
Massimo Bottura and more are coming to the Sydney Opera House.
Garagistes is dead. Long live Garagistes?
Not quite. A more fitting theme might be "energy doesn't die, it
just changes form". And so it is with the restaurant that was as
important to Tasmania's new culinary identity as MONA has been to
its cultural profile. The Hobart two-star, opened by Luke Burgess,
Katrina Birchmeier and Kirk Richardson in 2010, has been on the
market for more than a year now, but today Burgess, the chef and
co-owner, confirmed that contracts have been exchanged, a local
family has purchased the lease, plant and equipment, and Garagistes
will run just 12 more services in its current form.
The silver lining of sorts for Tasmanian diners is that Burgess, Richardson and the team have decided to wind the kitchen down in its final month, trading not as Garagistes but as The Self-Preservation Society from late March through to around April 25.
"We're retaining the Garagistes name, and the new owners will be doing something completely different, so we wanted to come up with something to space the gap for about a month," says Burgess. The Society will be far more casual than the Garagistes of today, harking back to its more bar-like early days, and unearthing some dishes from retirement, the much-loved lamb ribs and silk oolong cream among them.
"The final touches on the concept are yet to be signed off," he says, "but it'll be a casual affair and one very much in the spirit of having fun and enjoying the last weeks of being in a space that we built and have come to love."
Burgess, who will be moving back to his home-town of Sydney, intends to keep the Garagistes flag flying, but has no immediate plans to open another restaurant. He says that he's pleased with the way things have drawn to a close in Tasmania.
"It's a big relief, and I'm glad we can go out in a nice, positive way and say that it's been five years and we've done some good work."
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