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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Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
Mezzo-soprano Jose Maria Lo Monaco takes us through Milan, telling us where to shop, eat pizza and buy shoes.
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.
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.
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.
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.
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.
Our guide to the best of the region.
Kick off winter with a week of cheese tasting.
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.
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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