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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Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
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.
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.
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.
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.
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.
One of the world's most spectacular, yet little-known, animal gatherings happens each year between May and August in shallow waters north of the South Australian town of Whyalla.
Between 150,000 and 200,000 giant cuttlefish were estimated to be swarming off the east coast of Eyre Peninsula in the first month of this year's mating season, a huge increase in numbers from 2013-2014 when the cephalopods barely made a showing.
These half-metre cuttlefish gather to perform a remarkable act of courtship seen nowhere else in the world. To lure mates from their rocky hiding places, male cuttlefish will pulse or strobe with electric reds, yellows, blues and greens. The more cunning males will even impersonate females to encourage them into the open.
"It takes place just a few metres o the beaches around the Point Lowly peninsula," says cuttlefish enthusiast and Whyalla dive shop owner Tony Bramley. "All you need is a snorkel and a mask, and a wetsuit is advisable because the water can be cold."
Bramley says most visitors head for Stony Point, east of Whyalla. "There's a ramp where you can wade out into chest-deep water, hold onto a cable and watch the show. But when the numbers are good - as they are this year - they're easy to see. Cuttlefish are incredibly passive, you can get within a metre of them and it doesn't bother them at all."
Bramley hires wetsuit and snorkel gear for $75 for two days. Whyalla Diving Tours, 33 Playford Ave, Whyalla, whyallacuttlefish.com
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