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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Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Cue the Champagne.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Even before the first guests checked in to new rooms at Brae, Dan Hunter's celebrated restaurant in Victoria's Otway hinterland, weekend stays were booked out until July.
The six-room hotel opened last week on the 12-hectare Birregurra property in a long, corrugated building that mirrors a neighbour's shearing shed. Hunter and his partner Julianne Bagnato collaborated with Melbourne design houses Six Degrees and Studio Round on the structure and styling of rooms, and engaged artist Rhys Lee and industrial designer Dave Murray to lend each space a unique personality.
"It's what Dan and I want when we go away," says Bagnato. "To stay somewhere that's like home, but much better."
The hotel, which can be booked by diners only, shares the restaurant's artisan, handcrafted aesthetic and features natural materials - blackbutt carpentry, slate floors, marble - and some special effects; customised cocktail versions of the minibar, for example, and an eclectic record collection ready for Thorens turntables hooked up to ceiling speakers.
Guests wake in their organic cotton bedding to pastoral views and epic breakfasts: just-baked pastries and bread, honey from Brae's bees, jams from Brae's orchards, and kitchen-made charcuterie and muesli.
Rooms with breakfast from $425 per night, 4285 Cape Otway Rd, Birregurra, Vic, (03) 5236 2226, braerestaurant.com
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