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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
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.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
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.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney's edgier operators.
This could break new ground in meta-dining: a pop-up collaboration based on a collaborative pop-up. Toby Wilson of Sydney pop-up taco shop Ghostboy and Seán McManus and Jon Kennedy of Neighbourhood café in Surry Hills are poised to open Bad Hombres, a temporary eatery specialising in Asian-Mexican eats and natural wines.
Opening on 1 March, Bad Hombres (a tongue-in-cheek reference to
Donald Trump) will take over the Surry Hills space that briefly
housed Juicy Lucy before the site is demolished. "It's fun not
knowing how long we have in the space," says McManus, "but it's
perfect for the concept we've got." The "concept" will build upon
the successful (and flavour-packed) foundation laid by Ghostboy in
its Chinatown food court and Tio's tequila bar incarnations, but
with a (marginally) more grown-up approach - and great wine. "Toby
and I have been close mates for ages," says McManus. "We thought it
would be fun if Ghostboy had some really yummy wines and a more
mature space that really lets it shine."
The 50-seat, open-plan restaurant will have a partially open kitchen, a bar with four or five seats and mostly communal tables, while the menu will be in keeping with Ghostboy's flavour profile - Mexican ingredients combined with Asian techniques and produce. On the bar menu, for instance, Wilson is planning a fried pig's ear sandwich with cucumber and hot sauce, plus the return of Ghostboy's char-grilled corn with Japanese mayonnaise and furikake. There'll also be large taco plates for sharing. Expect "a big hunk of protein, such as pork belly rubbed with Mexican chilli, a bowl of herbs, some peaches, a bunch of salsas and a choice of corn tortillas, Chinese pancakes or lettuce cups". One plate will be about five tacos, he says.
McManus is currently drawing up a short, sharp and affordable list of eight or 10 Australian natural wines, all available by the glass. "I'm a big fat vegan and I don't like eggs and fish in my wine," he says. "They're all going to be light and smashable, very 'shut up and drink me now'." There'll also be a couple of beers, and the team is trying to get their hands on a slushie machine for some dodgy cocktails, as Wilson puts it. For McManus, the goal is for more people to taste more wines, and to know exactly where their drop has come from.
Wilson, McManus and Kennedy are experts on coffee, and while there's not a huge demand for it at a dinner-only venue, a filter offering will make an appearance. "We'll also use coffee in a dessert I'm working on," says Wilson, "a corn custard with coffee, cornflakes and malt - the greatest flavour in the world."
Bad Hombres opens 1 March 2017, 40 Reservoir St, Surry Hills, NSW; Wednesday to Saturday 5pm-midnight.
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