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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Our guide to the best of the region.
The Byron at Byron devises new ways to relax and revive.
Industrial designer David Caon shares his secrets on how to travel like a pro.
Is this the best-looking cafe in Sydney?
Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.
Goodgod returns to Vivid with another pop-up and an ambitious goal: to generate just one bag of rubbish in the process.
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.
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.
Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.
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.
Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.
A sunny, dare I say almost Australian flavour has been
infiltrating the United States in recent years and it's most
visible, naturally enough, in Los Angeles. Squint your eyes at some
of the better breakfast menus in town and you might almost be able
to kid yourself that you're in a lesser-known back-street of Bondi,
albeit one populated with whiter teeth and more aggressively upbeat
It's the brave and the bold breakfaster who chooses to
hit Sqirl after eight; by then the
Silver Lake hordes have descended, clamouring for SoCal-savvy rice
bowls and fancy toast of a higher order. For something considerably
more off the beaten track, consider a visit to South Central (the
Watts Towers are just around the corner, sightseers) and the Los
Angeles branch of Locol. It's a budding franchise from
restaurateur and taco-truck king Roy Choi and San Francisco chef
Daniel Patterson designed to bring good, tasty food to impoverished
neighbourhoods. The prices are low, the flavour-factor is
Driving the resurgence of the Downtown food scene, meanwhile, is
the Grand Central Market, home to vendors
of note both old and new. Hit G&B for what might possibly
be the best coffee in town, and then wander over to the counter
at Wexler's Deli for a
smoked-fish plate to be reckoned with. And then
there's Baroo. Set back on a strip mall on
Santa Monica Boulevard under a faded old sign which just barely
reads "Thai Noodle". Baroo isn't Thai, though, and it doesn't
specialise in noodles. What it does can't really be easily
categorised; chef Kwang Uh is from Korea, and uses Korean
ingredients and ideas, but is just as likely to draw in his
experience cooking in Copenhagen (he staged at Noma) or in Italy or
Spain as he is Seoul. Take his kimchi fried rice,
which Bon Appétit magazine just named its top
American dish of the year: kimchi and seaweed are in the mix, but
the kimchi is fermented with pineapple, the rice is basmati, purple
potato chips and toasted buckwheat bring the crunch, and the whole
thing is fragrant with gremolata and pineapple jalapeño salsa. If
there are linking themes here, in this humble, inspiring eatery,
it's ferments and nourishment. The shelves are stocked with tubs
and jars of wild pickled seeds, black garlic, tepache and kombucha
(elderflower! rose and passionfruit! lemon verbena and yuzu!), and
the vibe is one of discovery and delight.
In terms of staging, Broken
Spanish is a very different beast: a highly
polished operation, beautifully styled, from the superb drinks,
organised neatly under headings like "refreshing shaken cocktails",
to the brightly painted clay jugs that hold the water. But to
assume that Ray Garcia's Los Angeles-Mexican cooking has had the
oomph art-directed out of it would be a grave error. That camote, a
poached purple potato, might be dressed with verjus, chives, chilli
and parsley, but it gets its porky wallop from chopped roasted pig
snout and tail. Not in the mood for pig extremities? No problem:
there's just as much flavour going on in the perfectly vegetarian
tostada topped with carrot escabeche, broad beans and pea salsa
Meanwhile, over on Koreatown, another celebration of Angeleno
food culture. Pot, a newish venture from Roy Choi,
puts the spotlight on American-Korean dining, framing it in a
sprawling space off the lobby of a boutique hotel. Hip-hop thumps
from the speakers, the drinks are listed on the menu as "dranks",
and the menu is peppered with dish names such as "sticky icky" and
"that fish cray": it's a scene. As with Broken Spanish, though, the
slick setting at The Line doesn't mean the food has surrendered its
gutsiness; being offered a bib and a whole roll of kitchen towel
when you sit down can only be a good omen. The hotpots seethe with
chilli and bean paste, while the "beep beep" translates to a rice
bowl crammed with torched sea urchin, mayo and yuzu. Keep it weird,
LA - we love you.
Go further with American Express Membership Rewards. Get to LA from 44,800 points* from Sydney when flying with Virgin airlines.
* Conditions apply: Points amount as at 18 August 2016 and subject to change. T&Cs apply. Points are for one way flights, may vary according to airline and are calculated based on an American Express® Platinum Card on Premium Ascent. Fees, charges and taxes not included.
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