CATEGORIES

4 ways with GNOCCHI

Gnocchi with sweet potato & pine nuts | Mixed mushroom gnocchi boscaiola | Gnocchi with pork, fennel & tomato | Lamb cutlets with pesto gnocchi

PUBLIC INTEREST

Part bottle shop, part bistro, Public Wine Shop has plenty to recommend it, writes MICHAEL HARDEN.

THE SNACK PACK

Upgrade your cocktail hour with these bespoke tipples and perfectly paired snacks from some of Australia’s best new bars.

TO SHARE A TABLE

From plant-forward dhal to tea-brined roast chicken, Eat Together offers a diverse menu of meals to share from around the world.

SWEET SURRENDER

Add a little spirit to your next dinner party with these elegant desserts soaked in some of our favourite flavours.

MATT WHILEY

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Re owner and sustainability advocate Matt Whiley.

Making a splash

Across Australia, bottle shops are coming together with wine bars in a drinking hybrid we can all raise a glass to, writes GEORGIE MEREDITH.

Lift your SPIRITS

Native botanicals, zero-waste practices and a healthy does of artistry set small-scale Australian distilleries apart, writes SAMANTHA PAYNE.

LALA LAND

For lockdown-wearied travellers, Los Angeles is the city break dreams are made of, writes ANNA HART.

EVERYDAY

From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.

Canelé

These classic baked beauties are rich, rum-spiked and swimming in the deep sweetness of caramelised sugar.

A SOMMELIER'S GUIDE TO... Barcelona, Spain

As a new wave of natural wines descends on Catalan, sommelier STEFANO COLOMBO guides us through this undeniably cool sea change.

Time for tea

AYUSA TEA

Three-ingredient DESSERTS

The simple things in life are often the best. If you can satisfy and impress your family and friends with meals that are easy to put together, it can make your enjoyment even better. A good way to simplify your cooking is to choose recipes that require a minimum number of ingredients. So to help simplify things, here are some deliciously healthy desserts you can make using no more than three ingredients. You will be delighted at how easily you can make our: peanut butter pudding; mango raspberry ripple; souffle cheesecake; choc-ripple biscoff cake; mango, banana, passionfruit sorbet; lemon and blueberry nice-cream; and burnt honey macadamia yoghurt parfait.

NO-COOK dinners

Sometimes when dinner approaches, the last thing you feel like doing is cooking. Other times it might just be too hot to contemplate turning on the stove or the oven. On these occasions, having some no-cook recipes on hand can be a lifesaver. The key to no-cook dinners is assembly, putting things together, so all you really need to do is have the ingredients on hand. A little planning when you do your shopping will have you ready to whip up super-simple, no-cook meals such as our: zucchini with walnut pesto and mixed cherry tomatoes; pear and cranberry Brussels sprout salad; prawn tacos; fennel, blood orange and walnut salad; fresh scallop ceviche; tuna tartare tostados; and smoked salmon vermicelli salad.

7 HEALTHY picnic foods

Nothing screams Australian summer like a picnic, but creating a menu that’s nutritious, delicious and (most importantly) portable can be a bit tricky. Here are seven foods that will give your picnic a tasty, healthy edge.

Green goodness

SYNERGY NATURAL

Dinner party dishes

LUV - A - DUCK

Easy, cheesy meals

THAT'S AMORE CHEESE

Cooking WITH LIMES

Limes have an incredible enticing aroma and flavour. Anywhere you can use a lemon you could use a lime, although lime is a stronger flavour so less is required. The incisive flavour of lime can be used to liven up drinks, cakes, guacamole, salsa, salad dressings, marinades and more. Bring some of the joy of lime to your cooking with our recipes like: papaya lime salad; oven-baked saffron chicken with lime; gluten-free coconut and lime cake; lime and avocado vegan tart; lime, coconut and ginger panna cotta; baked lime pork spring rolls; or sticky chilli lime prawns.

Sweet & savoury treats

CORN THINS

Summer stunners

GRAND ITALIAN

Superbly STUFFED

We don’t know precisely when the idea of stuffing a food with other food first popped into a human mind, but we do know that the first historical record comes from around 2000 years ago in a cookbook by a Roman chef called Apicius. He wrote about stuffing a variety of animals including chickens, rabbits, pigs and even dormice (presumably as an hors d’oeuvre). His stuffing was made from vegetables, herbs, spices, nuts, spelt and offal. Of course, many types of vegetables are also suitable for being stuffed and the ingredients in your stuffing are only limited by your imagination. The wonderful thing about stuffing is the opportunity for complementary tastes and textures that it offers. Try delicious stuffing with our recipes like: Caprese stuffed mushrooms; Mexican stuffed sweet potato; risotto stuffed pumpkin; ricotta stuffed zucchini flowers; mushrooms stuffed with smoked tofu and vegan almond feta; and tomatoes stuffed with mushrooms, baby spinach and brown rice.

Slice, slice baby

Have a family pizza night with easy, make-ahead dough and delicious topping combinations.

Meat-free Monday

Our vibrant vegetarian mains not only taste luscious, but they’re low carb to boot!

LUNAR NEW YEAR

Gather with family and friends in February to welcome the Year of the Tiger.

Un-cheesecakes

Make vegan desserts the star of the show with these gorgeous cheesecakes.

Faster pasta

Rev up your weeknight repertoire with our favourite fuss-free pasta meals.

Lunchtime legend: Pumpernickel with smoky tomato liptauer

This light riff on the Slovakian cheese spread makes a perfect midday meal that is as satisfying as it is addictive.

A little something on the side

Summer is the perfect time to impress your guests and make your condiments from scratch.