summer 25/26
this edition
featured
Royal Thai red duck curry
Roast duck meets fragrant Thai spices in this red Thai duck curry, simmered with pineapple, herbs and coconut milk. A bold, glossy dish best served with jasmine rice and a cooling cucumber drink.
Bún bò Huế (Vietnamese spicy beef noodle soup)
Bún bò Huế is a traditional Vietnamese noodle soup from the city of Huế, known for its rich and spicy beef broth infused with lemongrass, shrimp paste and chilli. Unlike pho, which uses flat rice noodles, bún bò Huế is made with round rice noodles and topped with slow-cooked beef, pork or beef meatballs, fresh herbs, bean sprouts and a squeeze of lime.
Moo ping – quintessential Thai street food
Smoky, sweet and savoury, moo ping is Thailand’s famous grilled pork skewer –marinated overnight, charred over flame, and served with fresh herbs and a punchy dipping sauce.
The chicken shop: an icon of Australian cuisine
Charcoal chicken shops are icons of Australian cuisine – serving golden, juicy chooks with a side of nostalgia, comfort and community spirit.
The Catch: Cloudy Bay Clams
Seafood expert Brett Patience reveals why Cloudy Bay Clams are a standout – wild, sustainable, and packed with flavour, texture and visual appeal.
Meat the expert: corned beef convert
Often overlooked, corned beef silverside is making a comeback in restaurants across the country. Tom Cooper explains why this humble cut is winning over chefs with its flavour, value and timeless Aussie appeal.
Stirred, not shaken: the martini
From speakeasies to silver screens, the martini has stood the test of time. Stirred, not shaken, Hamish Wooders of Nick and Nora’s unpacks what it takes to perfect this classic cocktail
New England clam chowder
Cloudy Bay Clams are perfect for making New England clam chowder. Their plump flesh is filled with the ozone freshness of the Southern Ocean. And their clean, whiting-like flavour adds an umami richness that carries every mouthful to the back of the palate.
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