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.
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.
There's no question Air New Zealand is
winning the branding wars in true Kiwi style, claiming the mantle
of "the fun airline" for both wit and innovation. Left-of-centre
ideas like their economy "skycouch" (in which three seats in coach
convert to a flatbed), and the recent Tolkien-themed
safety video (replete with hobbits, wizards and cameos from
Elijah Wood and Peter Jackson) have scored the airline plenty of
press and even more buzz on social media. Now, though, it's also
making a push on the comfort and service side, especially in the
pointy end of the plane.
The airline's new Business Premier class, currently on show in its Dreamliner 787-9 aircraft plying the Auckland to Perth route, has upped the stakes considerably. The leather-upholstered seats are angled diagonally down the cabin, each of them with a little footstool that can be used for an in-flight tête-à-tête with a fellow passenger. They fold fully flat, and are equipped with a memory-foam mattress and good bedding.
The menus, designed in part by expat New Zealand chef Peter Gordon, lean towards the likes of chicken with grilled pineapple, and chicory salad with a mango-yoghurt dressing. The entertainment system, meanwhile, is one of the best in the sky right now. In terms of look and feel, it's fast and responsive, and the selection is both large and smart. There are eight Batmans, eight Harry Potters, five X-Men and, bizarrely, three Blades, but also several Coen productions and plenty in the way of Gone with the Wind, Empire of the Sun and the latest seasons of True Blood, The Knick and Penny Dreadful. Oh, and naturally, the Lord of the Rings trilogy, The Hobbit, plus Once Were Warriors and the Footrot Flats movie. (One bum note: sections labelled Chick Flicks and Man Cave. Groan.)
The crew are a delight, right down to, on one leg, the pilot closing his landing spiel with "What a cracker of a day! We recommend you get down to the beach". They're also loving the new cabins. "Yes, we love working on the Dreamliners because our passengers are so enthusiastic about them," said Deb, the in-flight manager on our trip. Count us among them.
Air New Zealand's Dreamliner started servicing the airline's Auckland-Shanghai route this month and will start the Auckland-Tokyo route from December 2014.
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