Healthy Eating

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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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

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.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Cambodian rice wine revival

Asana Bar, Siem Reap, Cambodia

Asana Bar, Siem Reap, Cambodia

The Cambodian staple tipple is getting the royal treatment at bars and tasting rooms.

The traditional Cambodian firewater, rice wine, has been given a style makeover. A new infused rice-spirit company, Sombai, opens smart tasting rooms and an infusion workshop in a traditional timber house in Siem Reap this month. And cocktail-making classes using the spirits have begun at atmospheric Asana bar, in the last antique Khmer wooden house in the heart of the Old Town.

Inspired by traditional Cambodian rice wine, which is heady and regarded as medicinal, French expats Lionel Maitrepierre and Joëlle Jean Louis founded Sombai and began producing premium-quality rice spirits infused with Cambodian spices, herbs, roots and fruits two years ago, drawing further inspiration from the fruit-infused rums of Louis's native Mauritius.

After opening a tasting lounge at Siem Reap in April last year, the couple began selling their aromatic liquors at restaurants, bars, boutique hotels and the monthly artisanal Made in Cambodia Market at Shinta Mani resort. Sombai's pretty bottles - handpainted by local artists and tied with the traditional Khmer checked krama (scarf) - have become popular souvenirs, and sunset tastings at the couple's home draw travellers after a day exploring Angkor Wat.

Now visitors can squeeze in a 90-minute cocktail class at Asana, a laid-back bar furnished with hammocks and sofas made from stuffed rice sacks. Asana's owners Sophari "Pari" Ung and Guilhem Maitrepierre have devised fun classes to introduce traditional Khmer ingredients such as lemongrass, tamarind, turmeric and wild ginger to cocktails such as the Asana Sling, made with gin, Cointreau, triple sec, cherry brandy, bitters, grenadine, lime and pineapple juice and Sombai's galangal-tamarind rice spirit, one of eight blended flavours. A durian-based flavour is in development. 

Sombai, Sombai La off Thmor Meas Rd, Siem Reap. Asana, The Lane, between Street 7 and Pub St, Old Market area, Siem Reap. Classes at 5.30pm daily.


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