After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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When you think of restaurants, style might not be the first thing that comes to mind, but it’s exactly what these five tastemakers are bringing to the kitchen.
With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
What's next for the unstoppable spirit?
With a succulent flavour, bacon works as a garnish, side and main ingredient in these recipes for versatile meals, perfect for any time of day.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
We've used Swiss brown and king brown mushrooms here because they retain a nice al dente texture when cooked. Serving the chicken with a side of our Hasselback potatoes makes for an excellent main course.
Whether you're feeding a crowd with a generous fish pie or looking for a simple beef and red wine pot pie, our selection of savoury pies will satisfy every occasion during the cooler months and beyond.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Asana Bar, Siem Reap, Cambodia
The Cambodian staple tipple is getting the royal treatment at bars and tasting rooms.
The traditional Cambodian firewater, rice wine, has been given a style makeover. A new infused rice-spirit company, Sombai, opens smart tasting rooms and an infusion workshop in a traditional timber house in Siem Reap this month. And cocktail-making classes using the spirits have begun at atmospheric Asana bar, in the last antique Khmer wooden house in the heart of the Old Town.
Inspired by traditional Cambodian rice wine, which is heady and regarded as medicinal, French expats Lionel Maitrepierre and Joëlle Jean Louis founded Sombai and began producing premium-quality rice spirits infused with Cambodian spices, herbs, roots and fruits two years ago, drawing further inspiration from the fruit-infused rums of Louis's native Mauritius.
After opening a tasting lounge at Siem Reap in April last year, the couple began selling their aromatic liquors at restaurants, bars, boutique hotels and the monthly artisanal Made in Cambodia Market at Shinta Mani resort. Sombai's pretty bottles - handpainted by local artists and tied with the traditional Khmer checked krama (scarf) - have become popular souvenirs, and sunset tastings at the couple's home draw travellers after a day exploring Angkor Wat.
Now visitors can squeeze in a 90-minute cocktail class at Asana, a laid-back bar furnished with hammocks and sofas made from stuffed rice sacks. Asana's owners Sophari "Pari" Ung and Guilhem Maitrepierre have devised fun classes to introduce traditional Khmer ingredients such as lemongrass, tamarind, turmeric and wild ginger to cocktails such as the Asana Sling, made with gin, Cointreau, triple sec, cherry brandy, bitters, grenadine, lime and pineapple juice and Sombai's galangal-tamarind rice spirit, one of eight blended flavours. A durian-based flavour is in development.
Sombai, Sombai La off Thmor Meas Rd, Siem Reap. Asana, The Lane, between Street 7 and Pub St, Old Market area, Siem Reap. Classes at 5.30pm daily.
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