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.
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.
There's no lack of ambition driving Katamama, the first hotel by the Jakarta-based group behind the highly successful Potato Head Beach Club in Seminyak.
"We're actively avoiding the Bali clichés," says Ronald Akili, the 34-year-old founder and owner of PTT Family. "We're looking at representing a modern Indonesian style that my generation can identify with, through design, art, cultural practices, food."
The 58-suite boutique hotel opened last month on the same plot of beachfront land as the Potato Head Beach Club and a "creative hub" of businesses including a gallery, fashion boutique, café and restaurants such as raw-food eatery Alchemy and the first international outpost of Melbourne and Sydney's MoVida, which opened in January in the hotel's lobby.
Akili says Katamama, three years in the making, is a showcase for the island's finest craftsmanship and art, with a focus on traditional methods, natural materials and "closing the gap between makers and users". A local family-run brickworks was commissioned to produce 1.2 million bricks for the hotel, tiles were handmade in Java, and an indigo workshop near Ubud produced textiles. Akili's own collections of contemporary Indonesian art and mid-century furniture appear in suites.
The lobby bar, Akademi, is the brainchild of former London barman Dre Masso, who stocks an impressive range of locally distilled arak - a liquor whose image Akili is determined to rehabilitate - and seasonal Balinese ingredients.
Akili's other projects include developing Potato Head and Katamama hotels in Asia, and recording culinary traditions across the Indonesian archipelago as research towards menus for Kaum, a series of restaurants planned for Hong Kong, Bali and Australia.
Katamama garden suites from $550. Jl Petitenget No 51B, Seminyak, Bali, katamama.com
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