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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
Our guide to the best of the region.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
You've just released your first cookbook, a tribute to
Lombardy. What are your hopes for it?
My main goal was for people in Australia to cook the food of my home region in their homes. Some people think northern Italy is only about butter, but it's not.
I grew up closer to a lake than a mountain. The lake produces a microclimate which is Mediterranean - so lots of extra virgin olive oil, lemon, a lot of citrus.
How did you go about choosing the recipes?
We travelled to Italy to see what I didn't see when I grew up and to rediscover the region. I assembled over 100 recipes through family and friends, some from my grandma and my aunty. I cooked them all for six people and it took us one whole year to do that.
What's on the plate at Ormeggio in September?
Tomato fettuccine with mud or spanner crab, perhaps, and baby basil. The end dish tastes and looks simple, but it's very technical. We dehydrate the tomatoes to a powder, put that into the egg mix, and then cook the pasta dough in a tomato consommé.
Do you leave room for affogato?
I always like to finish with gelato and warm berries or an affogato. I love mine with vanilla gelato, strong coffee and grappa. That's my grandfather's dessert.
Ormeggio, D'Albora Marinas, Spit Rd, Mosman, NSW, (02) 9969 4088
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