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.
"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."
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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