Chorizo hotdogs with chimichurri and smoky red relish
This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Bar Liberty’s chicken skin “GLT”
In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.
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Restaurant Hubert opens for lunch
That sandwich at your desk is suddenly looking a bit lacklustre.
Five new cafés to try in Sydney’s inner west
Right in time for spring, Sydney’s café game kicks up another notch. Add these to your weekend schedule and hit repeat.
Salads by Yield
Yield – delivering vegetable-driven deliciousness to the world, one very narrowly specific slice at a time.
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Recipes by Clayton Wells, Automata
Clayton Wells shares recipes from Sydney's Automata, translating fine-dining food to an easy-going lunch with friends.
Where to long lunch this public holiday Monday
Here’s what restaurants are open in Sydney and Melbourne this long weekend
Coppa with fennel, apple and pumpkin-seed cream
This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.
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Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato
The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.
Fennel gratin
Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.