summer 21/22
this edition
Outdoor dining and pop-up picnics, we take a look at the summer of fun. Learn how to perfect the world’s most delicious condiment, XO sauce, and our meat expert, Ross Thomson, dishes on the prized proteins for menus this season.
featured
Gold. Crisp. Light.
Secrets to the perfect battered fish It’s the Eldorado of the modern Australian kitchen, the
Dani Valent’s Basque burnt cheesecake
It is the dessert that has taken over the world. A rich, sweet smooth cheesecake
World of milks
Plant-based milk is nothing new. The Ancient Romans would pound almonds in a mortar with
Crispy soft shell crab rolls
As is often the case with seafood, less is more. Soft shell crab yields the
From the Adriatic with love
Once hidden behind the Iron Curtain, a handful of European countries are redefining the food
The Shorehouse
Alex Lavery may be young, but his determination to excel as a chef has seen
Portuguese chilli chicken
This summer is going to be the season of Portuguese chicken. Grill it, baste it,
Menu inspiration delivered straight to your inbox
what's on
17-20 December
Bastille Festival
Sydney, NSW
28 December – 3 January
Taste of Summer
Hobart, TAS
12 – 31 March
Melbourne Food & Wine Festival
Melbourne, VIC
