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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
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.
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.
Discussing the real issues faced by chefs and producers.
Lounge design needs to satisfy loners and more sociable
Premium flyers probably don't ponder the psychology behind airline lounges, but it's central to David Nelson's work. As head of design at London-based Foster & Partners, which recently renovated three of Cathay Pacific's four Hong Kong airport lounges, Nelson and his team have plumbed the habits and desires of global nomads.
"The business traveller these days is somebody who's going to be working incredibly intensely," Nelson says. "The only downtime you have is when you're on the plane or in the lounge. So there is a kind of a psychological need to be private, to be separate." To satisfy that craving, Foster & Partners created the Solus chair exclusively for Cathay's Hong Kong lounges - a semi-private pod in which passengers can recharge themselves and their gadgets, eat, make calls and work with minimal eye contact and no personal space issues.
Not everyone wants to cocoon, however, so lounges must satisfy diverse moods. Hence the Japanese residential vibe in the Bridge lounge, the canteen-style noodle bars (serving moreish dan dan noodles) and the bakeries and coffee carts in each of the Cathay lounges. As Nelson says, "It's a bit like a very good house that's designed for parties."
One of the world's best-known architectural practices, Foster & Partners has designed projects as diverse as London's Millennium Bridge and the Wembley Stadium to the Reichstag redevelopment in Berlin and Abu Dhabi's futuristic Masdar City. The Cathay brief was their first attempt at airline lounge design. The biggest challenge, Nelson says, is making them function smoothly at peak times.
"It's relatively easy to provide pleasant surroundings if there's hardly any passengers. But trying to cope with high-density numbers and still give a level of privacy and make sure everybody's catered to is a challenge a lot of airline lounges have."
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