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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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.
Cue the Champagne.
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.
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.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
I grew up in Florence and still live
here, though I spent years at school in England and university in
New York. I commute almost every day between the city and Il Borro,
the beautiful Tuscan estate where we've restored the village, make
wine and run a guest retreat, about 50 kilometres south-west of
My favourite work of art at the moment is the 16th-century Fountain of Neptune by Bartolomeo Ammannati, called Biancone by Florentines for the incredible whiteness of the marble. [The Ferragamo family recently announced a donation of $2.24 million to restore the fountain.]
One of the most amazing spots in the city is the Corridoio Vasariano, or Vasari Corridor, which connects the Uffizi Gallery to Palazzo Pitti, crossing the Arno River. You need special authorisation to visit - it's amazing by night. And I also love the Leonardo da Vinci Museum, in particular his enormous mechanical wings.
My favourite wine bar is Cantinetta Antinori, a beautiful example of Florentine architecture of the mid-15th century. I feel at home here - the Antinori family has been close to mine for generations.
For business lunches, and with friends, I love our Il Borro Tuscan Bistro, on the Arno. I'm a fan of the beef tartare and broad-bean risotto.
For shoes, my grandfather's creations were so prolific and amazing, it's impossible to remember all the pieces in the Salvatore Ferragamo Museum. Don't miss the "invisible sandals", made with fishing wire.
On weekends I love taking my wife Tini and our three children to Il Borro, where we see my father, Ferruccio, my twin brother, James, my sisters and their families. This is where we play soccer and polo, and celebrate special occasions. James and I have a themed birthday party here every year with friends from all over the world.
My favourite experience at Il Borro is making wine. We're really excited about our "classic method" rosé, Bolle di Borro, released a few months ago and something completely new for Tuscany.
Named after his grandfather, shoemaker Salvatore Ferragamo, Ferragamo is a member of the family-owned Ferragamo luxury group, and CEO of Il Borro. ilborro.com
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