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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
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.
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?
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
Peter Gilmore is known to be a man with strong feelings on the
subject of cheese and toast. The recipe the chef shared with us for
his pal Hugh Whitehouse's killer cheese on
toast back in 2007 was a hit, and now comes news that the
raw and cold offerings at Bennelong's Cured
& Cultured Bar have been bolstered not only by suckling pig
sausage rolls, but by a five-cheese toasted sandwich.
So what does an Opera House-worthy $22 cheese toastie look like? Those five cheeses are all Australian, with C2 cheddar and Heidi Gruyère in there for bite, ricotta and mozzarella for texture, and l'Artisan Mountain Man, a washed-rind cheese from Timboon, in Victoria, for pungency. Oh, and there's some black truffle thrown in, too.
"I chose the cheeses for their flavour but also for their meltability and hold," says Gilmore. "I wanted them all to be Australian, and I think the combination brings out the most in the scent of the Manjimup truffle."
Not content with that firepower alone, Gilmore and Bennelong chef-de-cuisine Rob Cockerill also decided to come up with the bread from scratch, opting for a brioche, but with a bit less butter and egg and a bit more salt than the classic recipe. "We also fold a little crème fraîche through it to give it a slight sourness."
We gave Bennelong's bar menu a bit of a serve in the review in the September issue of GT, wondering at the wisdom of "offering almost nothing hot and little that's substantial" in winter. But it looks like team Gilmore has things more than under control. Next step: home delivery.
We've now had the chance to go in and give the Bennelong toastie a try for ourselves, and, $88 dollars later, the verdict from our four-person tasting panel is … a unanimous thumbs-down. Things our team of GT staffers questioned included the appropriateness of brioche ("too crumbly," said one taster. "It just falls apart"), the flavour of the black truffle ("I'm not really getting anything from it," said another) and the curiously unsatisfying quality of the cheese mix ("surprisingly un-cheesy"). A bit more work in the kitchen might be needed before this toastie is worthy of its $22 price-tag. In the meantime, here are some tried and true toasted sandwich recipes from the GT archives.
Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW, (02) 9240 8000
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