NO PLACE Like ROME

Big flavours, colossal culture, monumental architecture and extravagant experiences…Rome is a blockbuster European city break.

NOT MADE in ITALY

JORDAN KRETCHMER meets the producers that draw on Italian food-making traditions, but with an Australian edge.

SOMETHING FISHY

It was the ancient Romans who first made garum fashionable. Now this alchemical flavour booster is again achieving star ingredient status – and its fans are some of our most progressive chefs.

Gnudi

Simple to prepare, these spinach and ricotta dumplings make a quick and delicious alternative to gnocchi.

A CHEF'S GUIDE TO… Trapani, Italy

Food and life are entwined in this humble port region. After a decade in her adopted home town, chef ANISSA HELOU shares her best finds.

PUBLIC INTEREST

Part bottle shop, part bistro, Public Wine Shop has plenty to recommend it, writes MICHAEL HARDEN.

THE SNACK PACK

Upgrade your cocktail hour with these bespoke tipples and perfectly paired snacks from some of Australia’s best new bars.

TO SHARE A TABLE

From plant-forward dhal to tea-brined roast chicken, Eat Together offers a diverse menu of meals to share from around the world.

SWEET SURRENDER

Add a little spirit to your next dinner party with these elegant desserts soaked in some of our favourite flavours.

MATT WHILEY

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Re owner and sustainability advocate Matt Whiley.

Making a splash

Across Australia, bottle shops are coming together with wine bars in a drinking hybrid we can all raise a glass to, writes GEORGIE MEREDITH.

Lift your SPIRITS

Native botanicals, zero-waste practices and a healthy does of artistry set small-scale Australian distilleries apart, writes SAMANTHA PAYNE.

LALA LAND

For lockdown-wearied travellers, Los Angeles is the city break dreams are made of, writes ANNA HART.

EVERYDAY

From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.

Canelé

These classic baked beauties are rich, rum-spiked and swimming in the deep sweetness of caramelised sugar.

A SOMMELIER'S GUIDE TO... Barcelona, Spain

As a new wave of natural wines descends on Catalan, sommelier STEFANO COLOMBO guides us through this undeniably cool sea change.

GARDEN STATE

Make vegetables and fresh produce the star of your next dinner party with these plant-forward dishes made to share.

A CHEF'S GUIDE TO… Bali, Indonesia

From a zero-waste restaurant to the best babi guling, chef WILL GOLDFARB shares his tips on where to eat and drink in Bali.

Lessons in balance

When it comes to cuisine, balance can mean different things to different people. ANNE HASEGAWA explores the concept across six unique Asian cultures.

CHANGE OF PACE

Freed from the daily grind, FIONA DONNELLY finds herself falling in step with nature while trekking Tasmania’s wild Three Capes Lodge Walk.

THE SCIENCE of FLAVOUR

Why do some flavours work well together and others not? It’s all a matter of science, discovers JORDAN KRETCHMER.

NORTH TRUE

Perched on a sacred site, Mt Mulligan Lodge in north Queensland proves to be a gourmet traveller’s outback delight, writes FIONA DONNELLY.

NEW WORLD ORDER

New world order With international trips on the horizon, we all need a refresher on how to have more rewarding holidays in 2022 and beyond, writes ANNA HART.

UNDER THE RADAR

From Pino’s in Newcastle to Cornersmith in Sydney’s Annandale, more and more eateries are opting not to trumpet their plant-based credentials. NADIA BAILEY finds out why.

WASTE NOT, WANT NOT

Is a plant-based diet really the most sustainable way to live? ALIX DAVIS investigates.

WRITING NEW CHAPTERS

From Austin to Zurich, Australian chefs help populate kitchens around the world. This international experience doesn’t just look good on résumés: it also spells good things for eaters, especially when returning expats bring back new flavours, ideas and ingredients to Australia. Three recent arrivals talk to MAX VEENHUYZEN about coming home and lessons learned on the road.

MEDITERRANEAN PANTRY

From Spain and Italy, to Morocco and Turkey, the Med encompasses 21 different countries, each of which meets the sapphire blue coastline of the famous sea. Here, we hero a few essential ingredients from across the region.

TAKE one FIG

Lemons and olive oil, bitter wild greens and sweet figs – Greece’s vegetable-forward cooking tradition is finding a new audience in Australia,

COASTAL VINES

A taste of the Mediterranean with a distinctly Aussie twist awaits at McLaren Vale. SUSAN GOUGH HENLY discovers the best places to dine, drink and play in South Australia’s greenest wine region.

La dolce vita

For an island nation, Australia’s boating culture is a far cry from anything you’ll find in Europe. But if you know where to look there are still stylish ways to get out on the water