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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Japan has to be one of the most exciting places in the world to
eat. There are so many perfectionists here who do one thing very
well, and have been doing so for generations. Everyone is so
dedicated; I can't name anyone who's done one thing for generations
in our industry in Australia.
We settled on Japan to open The Apollo because if you can do it there, you can do it anywhere. I'd visited several times with the chefs and we did a lot of research for Cho Cho San. Since we've opened The Apollo we can be in Ginza working on a Greek menu and, at the same time, gather Japanese inspiration for Cho Cho San. It's a good flow. Every time we're there we see something new; maybe new cooking techniques, like the way they use charcoal, or something brand new at the market.
Ginza, which is in the heart of Tokyo, is more spread out than other areas, more of a business district. It's close to the fish markets and there are plenty of izakayas under the train stations, which stay open until five in the morning, but there are more formal Michelin-rated restaurants as well that wind up around 10pm, so it's a good mix. You can have a really good meal for $5 or $150 - it's very diverse. In some areas you feel like an alien, it's so incredibly different, but it's great to feel that. I love it.
Here are a few of the places I've discovered that I like the most:
Hashigo for ramen
Hashigo is all about dan dan ramen, a spicy ramen style based on China's dan dan noodles. There's a choice of roast pork, fried pork, chicken or vegetarian with a spicy sesame or soy broth and three levels of heat. My favourite, though, is the cold spicy sesame noodles.
8-10-7 Ginza, Chuo, Tokyo
Yajima for sushi
This spot isn't actually in Ginza, but in Shibuya. It's a sushi bar that's been around for 52 years. The husband does all the fish, his wife cooks the eggs and rice. It's very fast paced, to the point where you're told to hurry up if you're not eating fast enough. You have a choice of nine or 12 pieces and you are in and out in 15 or 20 minutes, paying around $40 all up. The secret of the house is ageing the fish.
1 Chome-26-31 Higashi, Shibuya, Tokyo
This is a little izakaya with room only for about 12 people. You have to stand to eat and the guys prepare everything in front of you. My favourite dish is the koshihikari rice with egg, parmesan and seasoned soy.
8 Chome-4-17 Ginza, Chuo, Tokyo
Narutomi for soba noodles
At this soba and tempura restaurant, the soba noodles are made in-house twice daily. The tempura selection consists of seasonal vegetables and seafood, and this place is absolute perfection. You'll need to be introduced by a member to get into the restaurant, however - we were rejected the first time we went.
Futaba Bldg, 1F, 8-16-6 Ginza, Chuo-ku, Tokyo
Ginza Music Bar
Here is a fun little nightclub with different DJs playing every night - all vinyl - great drinks, very small.
7 Chome-8-13 Ginza, Chuo, Tokyo, ginzamusicbar.com
The Apollo Ginza, 11F, Tokyu Plaza Ginza, 5-2-1, Ginza,
Chuo-ku Tokyo, theapollo.jp
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