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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
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Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
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Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
Crimson carpets cover the floor and walls. Mahogany leather couches, ferns and street-style lamps line the restaurant. Where are you? A Paris bistro? Hogwarts? No. This is Bennelong circa 1985.
This photo of Bennelong 30 years ago is part of a curated online collection put together by the Sydney Opera House in collaboration with the Google Cultural Institute. The collection documents the Opera House's life since its opening in October 1973 and features over a thousand vintage and modern artefacts, such as architectural drawings, interviews, photography and a 360-degree Opera House experience (an immersive short film taking you through the building from dawn to dusk).
One of the 50 exhibits that make up the collection is Food as Culture, which follows the Opera House's edible history. As well as vintage photography of Bennelong restaurant, the exhibit includes video footage of presentations by chefs such as Yotam Ottolenghi and Nigella Lawson, plus original menus.
A catering menu from a 1976 brochure entitled "Convention Centre of the Century" proffers options ranging from $1.50 - $4.75 per person, with dishes such as oyster and chicken vol au vents, "party titbits" (cubed cheese and olives) and prunes and bacon. Or, if you wanted to splash out at $7.50 a head there was a buffet option including Tasmanian scallops au whisky.
The collection was curated by creative director and writer Sam Doust. "The Opera House has become an extraordinary focal point of Australia's cultural history," Doust explains. "No other institution produces so much creative power."
Doust sourced the artefacts from multiple locations, including the Opera House's own Wolanski Collections, the State Library and private collections, as well as photographs and animations that Doust himself created.
Doust explains how Bennelong restaurant is intertwined with the building's architectural history, as it's the only place where you can see the underside of the famous shells. Food has also gained a particular significance to the location, evolving into part of the culture, "the character of Bennelong Point is as much about food as it is about performance."
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