CATEGORIES

Old times' sake

Sakes made with age-old Japanese methods are proving popular with Australian sommeliers and drinkers, writes MAX ALLEN.

3 mins |

FROM NOMA TO NIPPON

Chef Thomas Frebel spent more than a decade at Noma before Japan captured his heart and mind. He tells ALEXANDRA CARLTON what drew him to Tokyo, where his restaurant Inua is breaking boundaries.

EAST meets WEST

Japanese and Italian are two of the world’s most loved cuisines, so why not combine them? Enter wafu pasta.

A COOK'S YEAR

Seasonal eating is something of an obsession in Japan, with special menus designed to celebrate the most fleeting of ingredients, writes ALEXANDRA CARLTON.

The Art Of… Enjoying Culture Shock

Unfamiliarity is good for you. And Japan delivers just the right amount of the strange and startling, writes ANNA HART.

Eating With Yumi Stynes

The presenter on cooking with kids, giving up alcohol and travelling long distances for ingredients.

The Future Of Australian Travel

In the midst of the coronavirus crisis, the travel industry has ground to an abrupt halt. Mercedes Maguire investigates what the future holds for the industry and how Australians travel.

VINES WITH VIEWS

On a cruise through Germany’s Mosel Valley wine region, HELEN ANDERSON tastes the world’s finest rieslings at their vertiginous source.

7 mins |

Saskia Havekes

Kylie Kwong introduces us to some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet florist Saskia Havekes of Grandiflora.

3 mins |

UPPER CRUST

A meat pie is a guaranteed crowd-pleaser – it’s comfort food at its finest. Secondary cuts are often overlooked, but make the best filling for a rich pie as they develop a deep flavor when cooked low and slow.

2 mins |

French lessons

If you want to run away from “normal” life, the French countryside is an excellent place to go

9 mins |

Local knowledge

Bar Vincent is fast becoming a neighbourhood favourite, and for good reason

IT'S A DOG'S WORLD

As pet ownership continues to climb, luxury hotels across Australia are opening their doors to four-legged guests. JOANNA HUNKIN checks in with her Golden Retriever Wilbur.

Family ties

While some say it’s unwise to mix business with pleasure, these establishments prove the unbeatable power of family.

Caramelising onions

Chef JACQUES REYMOND shares his tips for making perfect caramelised onions and a recipe for French onion soup.

2 mins |

The Ultimate Hot Cross Buns

Sugar and spice, and all things nice.

Kombucha: “Tea of Immortality”

Kombucha is a fermented tea beverage that combines the health benefi ts of fermented foods with boosted properties of tea. It is widely available as a refreshing drink and can help with conditions from diabetes to diseased joints.

Growing mushrooms

Mushrooms are naturally rich in minerals and vitamins, low in calories, high in antioxidants and cholesterol-free. They lend a deliciously unique fl avour to cooking, and growing them is an art.

From the frying pan

Fry-ups have a bad health reputation when it comes to health even though they may taste delicious. We’ve revisited the fry up to include good foods cooked in the right oils at the appropriate temperatures so you can enjoy all the taste of a fry-up without the guilt. Get the frying pan out and cook up our: crusted cauliflower steaks; vego bolognaise; frypan curry; black pepper garlic tempeh; vegan san choy bow; green bean and quinoa stir fry; bean and corn quesadilla; or spiced cauliflower with preserved lemon.

Cooking with labneh

Labneh is a yoghurt from the Middle East that is often referred to as the “yoghurt cheese”. It is similar in consistency to cream cheese and has that thick texture because the excess whey is strained out leaving you with a highly concentrated yoghurt which spreads well. Enjoy the subtle delights of labneh with dishes such as: roasted nectarines with vanilla labneh; citrus, labneh and walnut syrup cake; stove-baked eggs with labneh; roasted grapes and blackberries with labneh and granola; dukkha labneh balls; spiced labneh dip; or watercress, fennel, red grapefruit and labneh salad.

10 mins |

Big breakfast

Breakfast is undoubtedly the most important meal of the day. Eating a substantial breakfast reduces your cravings for bad foods later in the morning and is linked to overall better weight control. That doesn’t mean that you want to tuck into a plate loaded with saturated fats and limited nutrition. What you do want is fresh, nourishing food that will deliver slow-burn energy throughout the morning and into the afternoon. Try starting your day with our: breakfast Fattoush; corn and haloumi fritters; gluten-free waffles with mixed berries; pear spelt pancakes with strawberry puree; cauliflower breakfast fried rice; nourishing breakfast bowl; pull apart green bread; or English baked beans on toast.

Sugar-Free Desserts

We all know that too much sugar is a bad thing for your health but it is equally true that you have evolved to value the sensation of sweetness in your mouth. Reconciling what you know and what you want can be difficult so here are some dessert ideas that utilise healthier sweetener options: date cakes with tahini caramel; gingerbread cake with cream cheese icing; apple tea cake with chai icing; berry ripple cauliflower “nice cream”; apple cider vinegar gummy bears; vegan sticky date cacao pudding with banana nice cream; or a vegan mixed berry tart.