After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Spirit House has a sleek new bar where you can enjoy Thai snacks with a twist.
A Florentine chef and an elegant new space bring a touch of the Old World to the latest Four Seasons restaurant.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Popolo gives way to Marta; lovers of cacio e pepe pasta prepare to celebrate.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
Deliver a stylish breakfast in bed or spread the love and take dishes to share to the table.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
From Lizard Island to Tasmania, the Kimberley to Byron Bay, here are the best lodges and resorts in Australia in 2017 for ultra-luxurious experiences in remarkable surroundings.
A North Sea-focused restaurant from Rene Redzepi and Thorsten Schmidt has opened on the original Noma site.
This ultra-simple sandwich is our take on the signature served at Hong Kong's Australia Dairy Company. Shaved leg ham would add another dimension, as would toasting one side of the bread slices, but we love the simplicity of this straight-up version. It's definitely a case of a dish being greater than the sum of its parts.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Everything's coming up Adelaide. Under the leadership of Emma
McCaskill and Scott Huggins, the restaurant at Magill Estate has
been a key part of the culinary push that has put South Australia
back on the map for destination diners, and now the chefs are
taking the wraps off Penfolds' new, more casual eatery. The menu at
Magill Kitchen, says McCaskill, is guided by a fairly
straightforward premise: "It's the kind of food we like to eat on
our nights off."
That might mean potato and salt cod salad, local oysters, slow-roasted beef brisket with polenta and slaw, or a classic roast chicken with lemon, stuffing and roast potatoes for hungrier visitors. For kids, there could be flathead and salad or mini-cheeseburgers and, for the snacking-and-drinking crowd, the likes of pretzels with anchovy dip, pork rillettes, and a substantial selection of cheese and charcuterie. It's all set in a complex designed by Denton Corker Marshall that makes the most of the vineyard setting with indoor and outdoor seating.
The arrival of the Kitchen comes with the opening of Penfolds' new cellar door, which combines top-hole tasting facilities (wine, glasses and people who know how to work them) with a display of artefacts from both the historic winery and the larger Penfolds collection.
And on pour? A good selection of key Penfolds classics, plus a strong showing from its Cellar Reserve collection, most of them current-release vintages. And, this winery being the home to Max Schubert's grand experiment in multi-region red blending, there is of course Grange. The 2010 vintage is available by the bottle at a cool $1,000 a pop, or a mere $150 by the glass.
Word has it that Huggins and McCaskill are working with the company's winemakers to devise the perfect meal-in-a-bite complement to a glass of Australia's most famous red wine. We'll keep you updated on "Project Grange Sandwich", as it's code-named, as more news comes to hand.
Penfolds Magill Estate Kitchen, open daily 9am-5pm; cellar open daily 9am-6pm, 78 Penfold Rd, Magill, SA, (08) 8301 5943
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