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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With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
One of Sydney’s hottest restaurants is about to branch out in Asia.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
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: 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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