BACK TO BASICS

A chef-turned-baker from Sydney’s northern beaches believes slow, simple food is the way of the future, writes KARLIE VERKERK.

TOP DROPS

Victoria’s High Country has become one of the most dynamic winemaking regions in Australia. MICHAEL HARDEN heads north for a lesson in unusual drops.

Sourdough

Making sourdough from scratch is one-part science and many parts practice, but this naturally leavened bread is worth mastering.

Food for thought

In times of uncertainty people seek transparency, which is driving a business boom for local producers, writes GEORGIE MEREDITH.

The Art Of... Appreciation

A global pandemic has reawakened Anna Hart and helped her discover a new lust for life.

The New Spice Traders

Today’s boutique spice merchants are championing ethical goods with an emphasis on sustainability, writes Alecia wood.

Eating With Jimmy Shu

Chef-turned-television presenter Jimmy Shu gives us a taste of the Top End, speaks to his Chinese-Sri Lankan heritage and shares his love of rare seafood delicacies.

An Essential Guide To Rice

We open the pantry and explain the fundamentals of everyday ingredients.

Flavours of Bombay

The team behind London’s much-loved Dishoom restaurant shares spice-fuelled recipes in the new cookbook, Dishoom: From Bombay with Love.

Spice cake

Sugar and spice makes for a very nice treat when combined to create this flourless cake.

Varuni Kulasekera

Kylie Kwong introduces us to some of her favourite people and the individuals helping to grow a stronger community. This month, we meet Varuni Kulasekera.

FAST

Create simple, flavourful meals in less than 30 minutes with these everyday recipes.

TRAVELLING WITH: Rina Freiberg

The artist on inspirational holidays, travelling for food and creating art anywhere.

New tricks

A good cook never stops learning, writes KARLIE VERKERK as she joins five chefs on a spice odyssey through Thailand.

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.

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.

Eating With Yumi Stynes

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

Tokyo, Japan

This month we hear from chef HIDEKI II on where to eat and drink in his hometown.

Modern izakaya

Recreate the flavours of an energetic Tokyo izakaya at home with a selection of sweet, spicy and smoke kissed dishes from Brisbane’s Yoko Dining.

FAST

Japanese cuisine is full of simple, accessible recipes that pack a big flavour punch. Try these classic dishes that are quick to make, using everyday pantry basics.

Old times' sake

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

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 Ultimate Hot Cross Buns

Sugar and spice, and all things nice.

The Forgotten Casualties

With the collapse of the Made Establishment group, the spotlight has been on George Calombaris, writes Tristan Lutze. But the small businesses that form the backbone of the industry are often left behind.

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.

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.

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.

French lessons

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