From the Editor, Leigh O’Connor.
Summer is a time to feel the sand between your toes, the sun on your face and the warmth only Australia can supply. It’s a time for barbeques, refreshing recipes, drinking wine in the sun and icy treats to beat the heat.
This week we celebrate all that Summer Down Under has to offer from what’s in season to beach picnic recipes and no-bake dishes so you don’t have to turn the oven on!
We taste test Miraval’s latest rosé – STUDIO – released just time for Summer and the festive season – a dry rosé that encapsulates the sublime Mediterranean French Coast with a name paying homage to the legendary recording studio on the Miraval Estate where Pink Floyd recorded ‘The Wall’.
Aussie mangoes mean Summer – the feeling of sunshine and the spray from the garden hose on your skin, kids laughing, the smell of the barbeque and long evenings serenaded by kookaburras and cicadas.
It’s that first bite of mango that sends sweet, sticky juice running down your chin. Mangoes are an icon Down Under and when the first tray of the season goes under the hammer we know it's time to enjoy this versatile fruit in all its glory. We have five recipes to make the most of Summer mangoes from roasted to a vegan lemon tart with mango and passionfruit.
I scream, you scream, we all scream for ice cream…or gelato, granita, sorbet, semifreddo and frozen yoghurt!
When it’s sizzling hot outside, it’s natural to crave something cold and refreshing - but classic ice cream isn't the only way to cool off! From creamy gelato to icy granita, there’s a whole world of frozen delights waiting for you to discover. If you’re ready to branch out from your usual scoop, Marie-Antoinette Issa has five fabulous alternatives that will leave you licking your lips and your cone – plus five recipes!
French-born Yonatan Rotner kind of fell into cooking…he loved helping his Mum in the kitchen. However, she was a terrible cook, always forgetting something was in the oven and burning it!
Obviously, this was not a trait Yona picked up in his journey to becoming a Melbourne Private Chef catering for fine dining experiences in client’s homes, delivering refined taste and a touch of Mediterranean flair to any occasion. We chat to this creative Chef about his roots, passion and cooking style, plus he shares a stunning recipe for tuna tartare, wakame radish, cucumber, spring onion, red vein sorrel, yuzu and miso emulsion – an ideal Summer starter.
As well as Summer, Christmas is just around the corner! We tell you how to celebrate a Country Christmas at Camden Valley Inn including daily snow flurries, gingerbread house workshops and breakfast with Santa; or how about a rooftop pool session at La Luna on the Gold Coast, soaking up the rays and sipping Veuve Clicquot’s new Rich cuveé at the Sun Club?
Get ready to sizzle…
