Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
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.
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.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"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."
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.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Massimo Bottura and more are coming to the Sydney Opera House.
Copenhageners like to say they're the most Mediterranean of the Scandinavians, so it was almost a given they'd take to the aperitivo hour, especially when Christian Puglisi and Kim Rossen are calling Carpano o'clock. The pair have opened Rudo, an all-day restaurant and lively vermouth bar, filling a yawning gap in what's known locally as Copenhagen K.
Opening another place was the last thing Puglisi imagined himself doing, having spent much of 2016 setting up a "farm of ideas" to supply his restaurants with organic produce such as milk from their own Jersey cows.
But Eataly was looking for a local operator to run a grand caffè in its new Danish outpost. Having fallen in love with Puglisi and Rossen's celebrated restaurants - Manfreds, the fine diner Relæ and especially their organic meats and pizza joint Bæst - the Eatalians wouldn't take no for an answer.
"I was like, nah, nah," says Puglisi of his initial reaction to Eataly's overtures. Opening on a pedestrian shopping strip in central Copenhagen wasn't his thing. "It was more about them convincing me and eventually I said, 'if you guys can buy in on the way we do things then that's the basis for what we'll do'."
And the way they do things? Their authentic way rather than, in this instance, the hard-core Italian way. Hence the name, which sounds Italian but isn't. It's partly inspired by Bud Spencer, Puglisi's screen idol when he was a teenager; the spaghetti-Western actor's craggy face features in a custom-made poster in the dining room. There are Negronis, of course, made with Carpano Classico and aged for four weeks in oak barrels, and to eat there's the likes of the juicy pork cotoletta topped with capers and lardo made in-house at Bæst.
Then there's the ultimate aperitivo: a burrata and black truffle toastie that deserves to be deified. House-made Wonder-style bread is filled with a mushroom emulsion and burrata made daily at Bæst with the milk from the farm. When the sandwich is pressed, the cream from the burrata oozes through the soft bread and caramelises, giving it a luscious crust. Experimentation proved a slice of black truffle was better on the outside than in.
Rudo's burrata and black truffle toastie
"I was saying to all the guys, 'this is going to be the big hit', and it was from the very beginning," says Puglisi, smacking his lips.
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