Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
Hold on to your tiny whisks, matcha lovers: for two weeks only, Matthew
Bax, the bar czar behind Melbourne's Bar Americano and Bar Exuberante, will turn a
section of the main dining room at Supernormal into Samu, a haven for lovers of
fine Japanese green tea. A matcha drinker for almost two decades
and a student of Japanese tea ceremony, Bax says that his modern
teahouse, which has been many years in the making, will focus on
quality matcha and an "intimate and unique" ceremonial
"It's very simple. Cue the 'less is more' mantra," he says. The space, designed by friend and collaborator Ravi Avasti, who also designed Americano among Bax's other spaces, will be contained inside Andrew McConnell's Supernormal for two weeks from 18 July during lunch and dinner service. A wooden bar will sit inside a purpose-built teahouse, seating just five visitors at a time.
"The original location inspiration was Supernormal, with its strong design aesthetic and great buzzing energy," Bax says. "I threw out a hail-Mary message to Andrew not expecting anything but, being the legend that he is, he saw the potential."
While Bax is typically tight-lipped on the exact details on what we can expect from the pop-up, he's taking his cues from chado, the highly ritualised Japanese tea ceremony: only ceremonial-grade green tea powder will be offered (from tea sensei Adam Wojcinski and Uji-based tea producer Nippon Cha) along with "small, handmade and interesting" wagashi-style sweets by McConnell and the Supernormal team.
"We will respect chado with the product, tools and techniques, but it's not a traditional service," says Bax. "It's an unusual, special experience for people to interpret for themselves.
"It's time for people to understand what real matcha tastes like," he says. "Those huge jars of green powder you're used to seeing in cafés ain't matcha. I'm excited to introduce people to the quality matcha and multisensory experience of Samu."
Samu at Supernormal, 18 July - 1 August, 180 Flinders Ln, Melbourne, Vic, (03) 9650 8688, supernormal.net.au
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