Recipe of the day

Potato & green olive taginePotato & green olive tagineThis fragrant tagine (the name of the stew as well as the cooking vessel, which has a small hole in the lid) is good with thick yoghurt and warm flatbread as a vegetarian meal or as an accompaniment to roasted or barbecued chicken, lamb or fish.

Travel

Eat retreats

Eat retreats

Just beyond New South Wales' big smoke, you'll find a flourishing dine-and-stay scene, writes Carla Grossetti.

→ Read more
Josh Emett in Brazil

Josh Emett in Brazil

Cuisine editor Sarah Nicholson visits Brazil with chef-restaurateur Josh Emett to see how the specialty coffee market is impacting farmers' lives.

→ Read more
Argentina: simply red

Argentina: simply red

Fiona Smith discovers that good steak and red wine flow in Argentina's veins.

→ Read more

SEARCH CUISINE BEST RESTAURANTS

Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.