Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
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.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
Massimo Bottura and more are coming to the Sydney Opera House.
Celebrated London restaurateurs Corbin & King open The Beaumont.
You might think The Beaumont hotel had been built at the height
of the Art Deco craze and recently restored to a former grandeur,
but you'd be wrong. True, the ground floor steel-casement windows
date from 1926 and the upper levels date from the same period. But
then you notice the Transformer-like edifice to one side, perched
as if waiting to spring into life. This three-storey-high Antony
Gormley sculpture is modern yet just manages to blend into the
building's frontage. It's there to do more than just raise
eyebrows. Called Room, aptly enough, the sculpture is a spectacular
one-bedroom suite, yours for £2,250 ($4,141) per night.
The Beaumont is a clever imposter inside, too. The building was an Avis rental garage until three years ago, when it was acquired by Chris Corbin and Jeremy King, the celebrated restaurateurs behind The Wolseley and a string of other dining rooms. They've converted the former parking lot into a faux Grand Hotel with chessboard floors, lots of marble, plenty of dark wood panelling, and staff dressed like flunkies from The Grand Budapest Hotel. There's nothing obsequious about the well-judged service, though.
Gormley's Room apart, the 73 rooms are understated yet well-appointed with excellent attention to detail; chrome, marble and white-tiled bathrooms, masculine and sober bedrooms, comfortable beds, complimentary soft-drinks. There's a beautiful spa in similar classic style.
The Colony Grill Room restaurant is on-theme, with a vaguely transatlantic 1920s look. It delivers a menu of retro Anglo-American comfort food for the many diners who patronise the restaurant, feigning nostalgia for the historic Grand Hotel that never was. Rooms from £395 ($727).
The Beaumont, 8 Balderton St, Brown Hart Gardens, Mayfair, London
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