Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
Single-source honey putting community and sustainability next to sweetness.
"Ricky & Pinky's steamed snapper is the best pub food I've ever had. I'd love the recipe, please." - Alejandro Ferrera, Richmond, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Any good cafe worth its salt is serving matcha lattes these days. Think of these as a summer-friendly version, with a crunchy puffed-rice base.
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.
The key to chilled soups is to ensure they're well seasoned to bring out the flavours, which are dulled by chilling. And they must be well chilled so, in the interests of speediness, here we've poured the soup into serving bowls and popped them in the freezer for 15 minutes. If you have more time, chill it in the fridge overnight.