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

Local knowledge

Bar Vincent is fast becoming a neighbourhood favourite, and for good reason

IT'S A DOG'S WORLD

As pet ownership continues to climb, luxury hotels across Australia are opening their doors to four-legged guests. JOANNA HUNKIN checks in with her Golden Retriever Wilbur.

Family ties

While some say it’s unwise to mix business with pleasure, these establishments prove the unbeatable power of family.

Caramelising onions

Chef JACQUES REYMOND shares his tips for making perfect caramelised onions and a recipe for French onion soup.

TRAVELLING WITH Hamish MacDonald

The award-winning journalist on working in Afghanistan, the beauty of the human spirit and Sardinian specialties.

Great expectations

Coogee Pavilion’s much-anticipated Mimi’s ups the ante – and the prices, writes KARLIE VERKERK.

Italian accents

As summer draws to an end it’s time to use up the last of those beautiful tomatoes and leafy herbs, and create dishes that celebrate the changing of the seasons.

EATING WITH Nicole da Silva

The actor on standout auditions, Nutella doughnuts and working with the UN.

Catch of the day

Brodetto has come a long way from its humble beginnings as a fisherman’s stew, writes JOHN IRVING. Today, variations on the traditional staple dot Italy’s Adriatic coast.

Dear Italy...

Four writers recall the moment they lost their hearts to Italy – and the regions that stole them.

Bitter brew

Vermouth and amaro stem from a long homemade tradition of experimentation and regional influences, writes MAX ALLEN.

Daniel Johnston

Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet chef Daniel Johnston of Don Peppino’s in Sydney.

ACROSS THE BORDER

From spaghetti with meatballs in the US to coffee in Melbourne, Italy’s food identity has evolved with the movement of its people, writes JOHN IRVING.

Nomad by nature

A change of scenery brings fresh flavours to a Sydney favourite, writes KARLIE VERKERK.

NOT SO FANTASTIC

From takeaway containers to cling film, plastic has always been a key part of many restaurant kitchens, writes LEE TRAN LAM. But as chefs aim to be more sustainable, is running a plastic-free business possible?

Worker bees

As pollinators, architects and cooks, bees play a critical role in our ecosystem, writes MAGGIE SCARDIFIELD. Plus, they give us nature’s sweetest treat.

Southern belle

A wave of sustainable winemakers in South Australia’s McLaren Vale are leading the way in adapting to climate change with award-winning wines, writes MAX ALLEN.

PARADISE FOUND

During a stay at the luxurious Kokomo Private Island in Fiji, JOANNA HUNKIN discovers a whole new world of relaxation – and the cleansing power of noni fruit.

JUNGLE BOOK

Beyond the World Heritage treasures of Angkor, a new raft of jungle and beach adventures is launching in south-west Cambodia, writes HELEN ANDERSON.

Natural selections

Ditching single-use plastic, going vegan and flying less aren’t the only ways to lead a more eco-conscious lifestyle. ALEXANDRA CARLTON discovers some other changes to help reduce your own carbon footprint.

GARDEN STATE

Seven chefs bring their creativity to the table to celebrate the beauty of plant-based cooking.

FAST

Fast weeknight staples and basics to build a meal around.