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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Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
Mezzo-soprano Jose Maria Lo Monaco takes us through Milan, telling us where to shop, eat pizza and buy shoes.
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.
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.
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.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Our guide to the best of the region.
Kick off winter with a week of cheese tasting.
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.
It takes effort to reach Canada's wild places. But those who venture beyond the cities to explore remote corners of the Yukon, Northwest Territories and British Columbia will be rewarded with extraordinary experiences.
The Yukon has attracted adventurers ever since gold was discovered there in the 19th century. Not every prospector struck it lucky during the Klondike gold rush but even those who missed out often stuck around - unable to bid the Yukon goodbye.
South-east of Whitehorse, tucked alongside a lake just north of the British Columbia border, is Tagish Wilderness Lodge - a place so remote it can be reached only by boat, floatplane, ski-plane or dog sled. Adventures vary according to season: in warmer months, fish for lake trout and northern pike, search for moose, bears and caribou, or head out on a kayak with a picnic lunch. In winter, stay up late to watch the northern lights or run a team of huskies across the frozen lake.
Inconnu Lodge, near the Northwest Territories border, boasts
some of the best fishing in Canada's north. Anglers and outdoor
enthusiasts can add side adventures such as taking a helicopter
flight to lunch in the Cirque of the Unclimbables - a cluster of
peaks so steep that they represent the ultimate mountaineering
challenge. Back at the lodge, dine on four-course gourmet dinners
and wake to the aroma of fresh-baked bread.
Want to watch the spectacular cosmic light show known as the northern lights? Take a 25-minute bush-plane flight from Yellowknife to Blachford Lake Lodge, one of the darkest places on the planet thanks to the lack of light pollution. Stay in the main lodge or your own log cabin. See the sky from one of the viewing decks or the outdoor hot tub. In winter stroll onto the frozen lake for a front-row view of the overhead action.
Yellow Dog Lodge offers a one-of-a-kind adventure. While it's
possible to bunk down in the main lodge or cabins, those who want
to go off-grid can spend the night in a floating tent camp. Known
as the Dog House, this tent boat can be moved around Duncan Lake at
whim. Fish from the deck, barbecue your catch and listen to the
loons calling at night. Aurora viewing is best here in late
British Columbia's moss-draped Great Bear Rainforest is known as
"the Amazon of the North". Find out why with a stay at Great Bear
Lodge, reached via a floatplane from Vancouver Island. The
mainland floating lodge, tucked into a remote inlet, is your base
for forays into the forest where bears roam, snacking on berries
and swiping salmon from the streams.
The most glamorous way to see the Bugaboos, a set of gothic
granite spires in far eastern British Columbia, is to sign up for a
heli-hiking or heli-skiing holiday (depending on the season).
Guests spend their days being dropped onto remote mountain-tops and
glaciers before heading back to Bugaboo or Bobbie Burns Lodge for
convivial family-style dinners.
Presented by Destination Canada.
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