It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
This simple cake base lends itself to experimentation – use different nuts, or top with another choice of fruit. Slivers of apricot would work well, as would other berries or plums.
We count down the finalists in our annual Australian Hotel Awards. From minibars to Hotel of the Year, these are the cream of the crop in Australian hospitality.
When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.
What if we told you about a hamburger that had a smaller environmental footprint than the burgers we know now? A burger that was also better for you and cost you less money. What if we told you that burger somehow tasted just as good, if not better than what you’ve been eating? That burger exists in Australia right now. And people hate it.
A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.
Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.
We count down the finalists in our annual Australian Hotel Awards. From minibars to Hotel of the Year, these are the cream of the crop in Australian hospitality.
What if we told you about a hamburger that had a smaller environmental footprint than the burgers we know now? A burger that was also better for you and cost you less money. What if we told you that burger somehow tasted just as good, if not better than what you’ve been eating? That burger exists in Australia right now. And people hate it.
