Spices bring warmth to desserts and baked sweets, as much as they do savoury dishes. The French have their quatre épices, which uses a blend of cinnamon (pepper for the savoury version), nutmeg, cloves, and allspice. Cardamom and fenugreek bring wonderful fragrance to Middle Eastern cooking, and there are a million variations of gingerbread, like the Dutch classic speculaas. To celebrate the classic marriage of sugar and spice, this simple almond cake can be infused with a blend of spices, including cardamom, allspice, and cinnamon. Plus, it’s gluten-free.
Candied orange to decorate
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
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Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
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HEATHCOTE BOUND
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.