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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Elite skier, polyglot, would-be diplomat: Ana Ros's path to kitchen fame has been far from conventional.
Plant cabbage now to enjoy its versatility in everything from dim sim to sauerkraut come spring, writes Mat Pember.
In her quest for the perfect tomato, Fiona Donnelly heads to Naples, the source of the world’s most famous red sauce.
Enjoy the best of both worlds on safari in Botswana's Okavango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.
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While it's not as ubiquitous as Cantonese sweet and sour pork or Hainanese chicken rice, China's pork burger, rou jia mo, is having its moment in the sun.
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"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."
These four desserts have one thing in common – Anzac biscuits.
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.
We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.
Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.
"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email email@example.com or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."
Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.
Our restaurant critics' picks of the latest and best eats around the country right now: Master, Sydney.
Pulling up a chair at Master on the weekend, my first thought,
"when was the last time I heard Korn in a restaurant?", was quickly replaced by
the more pressing question of why anyone would play Korn in a
restaurant. Ever. But then chef John Javier counts Momofuku
Seiobo among his recent ports of call (he has also staged at Quay and Noma), so
his understanding of what does and doesn't work as restaurant music
may have been ineradicably altered by the experience. The flavours
on show are just as loud but have been chosen with a much better
feel for context: crisp straws of fried eggplant with black vinegar
caramel puts a twist on the fish-fragrant eggplant perfected by Dainty Sichuan
and faithfully interpreted by the likes of Mr Wong and Lee Ho Fook;
rhyming the texture of white cloud-ear fungus with kale in oyster
sauce (pictured) is an inspired move, while good, earthy XO brings
sheets of scallop meat, rolled out to a pasta-like texture, to
life. Occasionally the Chinese in the modern Chinese mix gets
overwhelmed by the modern (cooking cumin lamb ribs sous-vide, for
instance, leaves them rubbery and unrendered), but the hits far
outweigh the misses. The plates aren't large - the salt-and-pepper
sweetbreads, a dish bound to be the signature, are great, but we
found ourselves ordering three rounds between three hungry diners -
but prices aren't too scary. Service is eager, and if the tight,
very natural-focused wine list somehow doesn't grab you, the offer
of Moritz in cans and Tsingtao in longnecks oughta do the trick.
Likeable and fun.
Master, 368 Crown St, Surry Hills, NSW, (02) 8065 0838, open dinner 6pm-10pm Tues-Sun.
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