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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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.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
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.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Kick off winter with a week of cheese tasting.
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.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
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.
"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Kobi Ruzicka and Sarah Fitzsimmons visited Hobart in January
2016 while they were also looking for a new restaurant site back
home in Melbourne. "We joked about doing something down here
instead," Ruzicka says. "People seemed to be open to new ideas and
we sensed a strong community." The joke turned serious and Dier
Makr (pronounced die-er maker) is the result, and Ruzicka's
produce-driven dishes, such as oysters dressed with buttermilk, cos
with miso and black pumpkin seed, and char-grilled eucalypt-spiked
lamb, are the drawcard, along with some interesting wines and
Meanwhile, Vue de Monde-trained chef Oskar Rossi has come home to Tasmania with his Italian partner Frederica Andrisani to open Fico. They're serving two house-made pastas each day- linguine with crab and tarragon is a summer favourite- plus a seasonal risotto for two cooked à la minute. These are complemented by a short à la carte menu featuring the likes of fromage de tête or stuffed roasted quail, and a specials board for those moments when two or three game birds, or other rarities, become available.
A few blocks north, Ettie's is contributing to that great trend: roast chook. It's the star dish, along with a brilliant crème caramel, on a menu of gently reinterpreted classics. And speaking of classics, perhaps the ultimate French chef's chef, Alain Passard, of three-starred Paris restaurant L'Arpège is headed to Tassie, too. In March, he'll head Down Under for the first time thanks to the Launceston campus of TasTAFE where he'll cook lunch, dinner and host a masterclass as part of their Great Chefs Series.
Dier Makr, 123 Collins St, Hobart, (03) 6288 8910; Fico, 151 Macquarie St, Hobart, (03) 6245 3391; Ettie's, 100 Elizabeth St, Hobart, (03) 6231 1165.
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