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.
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.
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.
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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.
The opening of an operator's seventh venue should almost
engender fatigue in even the most committed fans. But the
combination of Con Christopoulos, Ian Curley and Josh Brisbane
(European, City Wine Shop, Spring Street Grocer, Kirk's Wine Bar et
al) always turns heads because the businesses they open are all
genuinely interesting. They're individual and well designed, and
show a consistent capacity to leap from the box poised and
confident. The latest, French Saloon, is all those things, starting
with a particularly gorgeous room fashioned from a former apartment
above Kirk's Wine Bar in the CBD. There's a vintage zinc-topped bar
imported from France, a tiny and adorable courtyard, banks of
windows adding to the room's sense of space, a painted timber
floor, classic timber bistro furniture and, for a flash of colour,
a red ceiling.
The menu, designed by Curley in collaboration with head chef Todd Moses (late of Supernormal), is a solid bistro don't-scare-the-horses affair built on the foundation of good ingredients and skilful cooking. Cured kingfish shares a plate with carrot slices and a mildly spicy gravlax dressing with confit yolk crumbled over the top. Carpaccio is served with pickled green chilli and whole anchovies while blood sausage is teamed prettily with thin slices of beetroot and apple. There's dry-aged steak, flounder roasted whole and served with shellfish butter, oysters, caviar and a good range of cheese and dessert, including gelati from the group's own Gelateria Primavera (the fior de latte is a classic). The booze list, as user-friendly as the menu, leans towards the French and includes a good selection of apéritifs. French Saloon may be the seventh go-around for these guys but it shows no sign of repetitive strain.
French Saloon, level 1, 380-384 Little Bourke St (enter from Hardware La), Melbourne, (03) 9600 2142; open Mon-Fri 12pm-11pm.
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