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Presenting the best in Australian seafood, this deluxe spaghetti marinara recipe is the ultimate entertainer and is designed to pair with Buller Wines’ (Rutherglen, Victoria) fragrant King Valley Pinot Grigio. Serves 6 2 tbsp extra virgin olive oil 1 brown onion, peeled and finely diced 2 garlic cloves (large), peeled and finely diced] 1 fennel bulb (small), diced (reserve green fronds for garnish) 1 cup Buller Wines King Valley Pinot Grigio 1 pinch saffron threads…

Capturing Tropical and Fresh Fruit Flavours: Essentials in-house chef Megan Chalmers has collaborated with New Zealand freeze dried ingredient company Fresh As and Whitsunday’s newest resort, Elysian Retreat to present a range of tropical inspired menu items, including this flame-grill assisted dessert. Brown Sugar Pudding with rum-glazed flame-grilled pineapple, Fresh As Freeze Dried Pineapple Chunks, double cream Brown Sugar Pudding Preheat oven to 180°C. 250g pitted dates, chopped 1 teaspoon bicarbonate of soda 1½ cups…

Briony Bradford, Head Chef at Rutherglen’s famed Jones Winery Restaurant has an artist’s eye. She paints impeccably presented plates that incorporate delicate flavour pairings and a range of intriguing textures. Given their beauty, it’s easy to think of the dishes as items that might have popped out of a renaissance painting. But her expressions of the seasons are not mere table arrangements of draped grape bunches and stacked stone fruits. There is another skill at…

Third-generation restaurateurs Nathalie, Edouard and Antoine Reymond (children of former three hat Melbourne chef Jacques Reymond) have opened the doors to Frédéric and Fred’s Bar, offering Melbourne inner-urban Cremorne locals, new all-day European dining with a sophisticated edge. The two spaces serve separate menus, yet both carry a style an elegance that seem to outweigh their humble ingredients. The plated style of dishes on offer, whether designed with simplicity in mind, or layered in additional…

This weekend, celebrate spring in Victoria’s High Country by joining the Festival of Short Walks. Showcasing their local charms, the villages of Beechworth, Chiltern, Yackandandah and Rutherglen have been stepping it up during the weeks of 14 – 20 October, 2019. An Australian first, the seven day short walks festival features over thirty guided walks and forty self-guided walks, each designed to give you an evocative experience, rich in nature, arts and culture, food and…

We couldn’t think of a better cause – a supportive celebration of our local seafood industry that’s guaranteed to taste great. Seafood Industry Australia (SIA), the national peak-body representing Australia’s commercial fishing industry, is calling on Australians to ‘ask for Aussie barra’ in celebration of National Barramundi Day today, October 18. ‘With its Aboriginal name and prominence on restaurant menus, Australians often assume the barramundi they are eating is Australian, but this is not always…

The roosters are still crowing as chef Nengah Suradnya rides through his village of Penestanan to the Ubud market. The Lombok-born, Australian-trained chef weaves in and around the already busy narrow streets and lanes, over clear flowing streams and past rice paddies at what seems breakneck speed.  ‘We have to get there early as the stallholders are gone by 8.30,’ he shouts above the scream of the engine. I hold on tight as we cross…

Rosewater Meringue with poached strawberries and rhubarb, vanilla mascarpone cheese and dried rose petals. Serves 5 Rosewater Meringue Pre-heat oven to 90C 6 egg whites 375g caster sugar Pinch salt 1 tbsp white vinegar 1 tbsp rose water Method 1. Whisk egg whites while slowly adding caster sugar. Whisk for 10-12 minutes until stiff peaks form and all sugar has dissolved. When it’s right you should be able to hold the bowl upside-down. If you’re…

Sharing the Love: We don’t tend to celebrate Thanksgiving in Australia, but I have always loved the sentiment behind this special day. Having one day a year to sit back, relax and talk to your family about what is making you happy in life, what you appreciate and what your dreams are for the year ahead is something we don’t do nearly enough. This wonderful holiday is all about giving thanks, so, whether you do…

Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with Yarra Valley trout caviar recipe is one of our all time favourites. It can be finished with either a classic bisque sauce or simple white wine and butter sauce. Serves 4 Nage Stock – Makes 2 litres 3 brown onions roughly chopped 1 leek, washed and roughly…

As the weather warms up down under, the spring and summer seasons announce themselves with colour and life, and for most of us a host of special occasions is clearly seen on the horizon. These most joyous of events inspire us via their rekindled connections with family and friends. In line with the imminent silly season, Rustik Café & Foodstore in Benalla, North East Victoria, is hosting a special book signing event starring Australian homemaking…

It’s one of the best best BBQ recipes we know and is incredibly simple to put together. Its winning secret ingredient: the added premium smoked paprika. Get this one together for family and friends this silly season down under and you’re sure to be awarded King of the BBQ. Coriander and Lime Mayonnaise 3 egg yolks 2 tsp Dijon mustard 2 tsp white wine vinegar 200ml olive oil or sunflower oil ½ bunch coriander, well…

It’s the perfect luxe Aussie BBQ recipe – perfectly designed for spring and summer season celebrations: Crayfish Tail Brioche Sliders. Simply grab some crayfish tails from your fish monger, some fresh brioche buns from your local baker or even Aldi (shhh! we didn’t say that), and get the BBQ firing – assuming it’s a non total fire ban day of course! Crayfish Tail Brioche Sliders Freshly BBQ’d crayfish tails, sliced into medallions Fresh brioche buns…

It’s been a busy twelve months for the seemingly ever expanding team at Billson’s Brewery, Beechworth in High Country Victoria. After successfully restoring an 1800s mineral spring water well on site and reviving a secret stash of historic beer recipes, owners Nathan and Felicity Cowan have this week launched a cafe menu featuring the venue’s iconic brews, classic sodas and cordials as key recipe ingredients. Also included on the menu are salad dressings, pickles and…

Bowel Cancer Australia has announced the return of Meat Free Week, September 23-29, challenging Australians to try a plant based foods menu for seven days and raise funds for a great cause. The campaign aims to get people thinking and talking about how much meat they’re eating, and the impact consumption has on health and the environment.  Now in its seventh year, support for Meat Free Week continues to grow with international celebrity campaigners and…

Melbourne’s most exclusive Japanese restaurant is genuinely hard to find. It’s down a laneway off Bourke Street that seems to become invisible when you start looking for it – however Essentials has the secret instructional discovery details listed here. And for good reason, because on Monday, 23 September 2019, Ishizuka will present a special eight-course kaiseki dinner celebrating the world’s most sought after beef, showcasing both locally sourced David Blackmore 9+ score and imported Japanese…

We had to do a double take when we first saw this product and we think it has to be Australia’s best. This non-dairy brie cheese is a first for world production, non-dairy perfection – the colour, texture and taste are a serious win for vegans and those on selected diets. The plant-based ashed cashew brie is handcrafted in a completely traditional manner; inoculated and aged to produce the distinctive aroma and flavour of artisan…

This is the one recipe that’s a must to include in your French cooking arsenal and it’s the perfect use for those baby Aldi supermarket truffles. Makes 4 individual serves 8 slices of freshly brioche bread 4 tbsp unsalted butter 500ml truffled béchamel sauce (see recipe below) 8 slices of smoked leg ham 4 cups grated mix of emmental and gruyere cheese 4 tbsp Dijon mustard freshly sliced black truffle pickled cornichons Pre-heat oven to…

There is energy at Africola. It blasts from the charcoal grill at the heart of the kitchen. It radiates from the brightly coloured modern art hanging on the walls. It is irresistibly passed on by the bar staff who work cheek by jowl with the kitchen crew. You can taste it in the modern South African émigré food of chef Duncan Welgemoed that hits you like a wall of flavour while wrapping comfortably around you…

Covered in a rind with an apricot blush these soft, often creamy, washed rind cheeses, first made in European monasteries in the Middle Ages, develop an aroma that can vary from attractively meaty to deliciously stinky. Those meaty overtones made the cheeses a popular source of protein for the monks, who were forbidden from eating meat during the frequent – and lengthy – Catholic fasts. The great washed rind cheeses of Europe include Taleggio, Pont…

The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The following recipe is inspired by one of Australia’s best, Neil Perry of Rockpool Bar and Grill; and is icon of his Rockpool’s culinary history. Café de Paris Butter 150g unsalted butter, warmed to room temperature 2 anchovies, finely chopped 2 tbsp finely chopped chives 2 tbsp finely…

Fish Ceviche is one of the most simple dishes to prepare, yet remains one of the most rewording. It’s great during the longer and lazier spring and summer days and is designed to delight the fussiest of foodies. Fish Ceviche 200g semi-firm, white-fleshed ocean fish, cleaned, sliced into small fillets (we used small spangled emperor fillets, skin on) Juice of 4 large limes 1 tsp commercial pickling mix spice 1 tsp freshly chopped dill ¼…

Nine craft breweries now officially make up the High Country Brewery Trail with two newcomers joining the ever-expanding fold – Mitta Mitta Brewing Co. with its new range including a cracker Belgian-styled farmhouse ale and Billson’s Brewery Beechworth, a brand that’s relaunched a series of historic beers using original recipes taken from a recently discovered secret brewer’s diary. Earlier this week all member brewers travelled to trail’s most north-easterly point Mitta Mitta, for the annual…

The Buds have burst in the high altitude wine region of Orange, NSW and to celebrate the region’s winemakers and foodies have launched the 2019 Orange Wine Festival program; and it looks to be packed with adventure. Running from Friday, October 18 through to Sunday, October 27, events include behind-the-scenes access to wineries, meet-the-maker opportunities, a range of quality culinary experiences paired with the region’s award-winning wines and wine education sessions across a 10-day a…

With the changing season from Winter to Spring, this roasted vegetable recipe will bring out the best in your remaining winter root vegetables and early spring leafy veg. 1 bunch baby turnips 1 bunch baby beetroots (purple and golden) 1 bunch heirloom carrots (mix colours) 1 bunch baby leeks 1 garlic bulb, smashed and gloves separated, skin on ½ bunch thyme sprigs 4 fresh bay leaves Australian extra-virgin olive oil for drizzling Sea salt flakes…

These luxurious single serve no-bake black forest cakes are designed to be frozen prior to serving, creating a unique frozen dessert option, perfect for spring and summer entertaining. Base ¾ cup raw cashew nuts ¾ cut coconut flakes 2 tbsp cacao powder 10 medjool dates, pitted 1 tsp coconut oil ¼ tsp sea salt flakes Method 1. Add the raw cashews and coconut flakes to a food processor and pulse until a crumb consistency is…

From Mansfield to Beechworth these are some of the best places to eat and drink  in Victoria’s High Country. Eldorado Road Cellar Door, Beechworth, Victoria Visiting Eldorado Road’s newly expanded Beechworth cellar door and cantina is a destination to underline on your High Country itinerary’s list. A tasting of their ultra premium wines, local and imported artisan cheeses and charcuterie presents a gourmand’s dream, all delivered effortlessly in a relaxed and somewhat micro storefront tastings…

Finally this week, some good news from Hong Kong! Billed as the highest rooftop bar in the world, Ozone has just launched an epic new cocktail menu that draws inspiration from the five elements of nature — metal, wood, water, fire and earth. Promising a tasting experience that’s worth the journey to the top of Hong Kong’s tallest skyscraper, the International Commerce Centre building in Tsim Sha Tsui, these drinks coupled with sweeping views of…

Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water cress 4 tbsp goat’s curd 4 small radishes, thinly sliced ½ cup toasted pecans Blackberry balsamic dressing 1 cup of fresh blackberries to serve Blackberry Balsamic Dressing 1 cup fresh blackberries ½ cup Australian extra-virgin olive oil ½ cup balsamic vinegar 2 tsp brown sugar Juice of…

The Aløft dining room fills with a thousand dancing points of light as the sun glances off the Derwent River near Sullivans Cove in the heart of Hobart. Two floors up on a floating pier this modern restaurant has one of the best waterside views in the nation. The philosophy and aesthetics reflect the modern Scandi trend of eating locally using only seasonal local and, sometimes, foraged food. This is blended with a cuisine that…