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.
Kick off winter with a week of cheese tasting.
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.
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.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
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.
In contrast to the 1,700-odd new beds slated to appear by the
end of 2017 in a raft of on-trend city hotels, this 1912 fantasy
project built by a timber titan retains its uniformed bellmen, a
wood-panelled steakhouse and a super-sized lobby lined with walnut
and marble. The ambience is delightful, the blueberry pancakes at
breakfast are memorable and the downtown location convenient. The
Benson's concierges are savant-like in their knowledge of
309 SW Broadway, coasthotels.com
Opened in June last year, the first luxe hotel in the newly fashionable Central Eastside features huge windows, original artworks, deep bathtubs and designer furnishings. The hotel's Altabira City Tavern has clever food-and-beer pairings with rooftop river views; Citizen Baker has artisan bread and singleorigin coffee.
1021 NE Grand Ave, hoteleastlund.com
Though it's hard to single out one neighbourhood in booming Portland, Central Eastside's edginess and burgeoning food scene demand attention. On its fringe, hip Bollywood Theater serves Indian street food below a movie screen (bollywoodtheater pdx.com). Among the current hotspots are gyoza and ramen shop Noraneko (noranekoramen.com), Italian restaurant Renata (renatapdx.com), and Kachka (kachkapdx.com) for updated Russian cuisine. The Loyal Legion pub has a record 99 Oregon beers on tap (loyallegionpdx.com).
As a break from the studied stylishness of the inner city, head to this Renaissancestyle château-folly built by Henry Pittock, an early 20th-century newspaper and railroad tycoon. Its opulent décor and clashing Turkish and French themes are unfashionably OTT, and a glimpse of the taste of the time.
3229 NW Pittock Dr, pittockmansion.org
PDX is Portland airport's code - and this shop best exemplifies the city's abundant creativity. Everything is made in Portland: clothing, jewellery, kitchenware, stationery, art, even tools (we like the axe collection). And locally made chocolates, jams, sauces and spirits. Each product comes with a bio of its maker.
40 NW 10th Ave, madeherepdx.com
Browsing here is a tactile experience - it's hard to resist fingering the recycled Japanese and American textiles. Hand-dyed shibori cloth, old kimono fabric and pre-loved denim are fashioned into striking patchwork clothing, blankets and accessories, and new clothes are made with old techniques, such as ai-zome indigo dyeing.
107 SW 5th Ave, kirikomade.com
Cup & Bar
This café in a former Eastside warehouse is a collaboration
between Trailhead Coffee Roasters and Ranger Chocolate Company.
Expect mediumroast coffee, tastings of single-origin, Peruvian
chocolate and cold-brewed coffee mocktails.
118 NE Martin Luther King Blvd, cupandbar.com
This vegan restaurant in a tiny 14-seat designer space places
guests in close proximity to chef Aaron Adams in action. He
prepares refined evening tasting menus featuring mostly local
produce, such as carrot jerky and foraged mushrooms with Oregon
1414 SE Morrison St, farmspiritpdx.com
In an industrial-chic 1908 railway building, local chef Erik Van Kley reinterprets classic American dishes with curve-ball surprises: fried chicken with mint and curry spices, say, or peanut butter cookies with grape sorbet.
117 SE Taylor St, trwpdx.com
Set among the downtown food-cart fraternity, this stall serves just one item: jian bing, the northern Chinese street-snack crêpe filled with scrambled egg, pickles, wonton crackers, chilli and black bean paste.
SW Ninth and Alder Sts, bingmiportland.com
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