Tasmania-bound? Make some time to get out of Hobart and see what the rest of the island has to offer. Between fine-diners and one-starred restaurants, here are the drinking and dining spots worth seeking out, as featured in our 2018 Restaurant Guide.
In honour of our first-ever Middle Eastern issue, we share our favourite plates inspired by the region's cuisine, from Israeli breakfast plates to shawerma-stuffed pita.
Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
With a large population who don't eat meat, India lays claim to many of the world's heartiest vegetarian dishes from dhals to dosai, pickles to pakora.
This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t require a whole lot of work. Just let the flavour of the hock come through and do the work for you. Begin this recipe a day ahead to soak the beans.
Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.
A new collection, The Best of AA Gill, draws together some of the fearless, feisty and unfailingly funny late writer’s finest pieces. Among them is this gem, taken from the column he wrote for Gourmet Traveller for more than a decade.
In honour of our first-ever Middle Eastern issue, we share our favourite plates inspired by the region's cuisine, from Israeli breakfast plates to shawerma-stuffed pita.
