A trip across Northern Tasmania provides plenty of opportunities to sample fine hospitality and produce and see spectacular natural scenery.

A semifreddo is a no-churn ice cream that is usually made by creating a whipped custard first.

The slightly bitter tang of the marmalade in the buttercream is enough to splice through the richness of the biscuit and filling, and as it melts on your tongue, you’ll find yourself having a moment, too.

Here’s a play on a Catalan snack, pan con tomate or tomato bread, which is usually as simple as rubbing garlic and then tomato onto crusty bread

Make this gluten-free and/or plant-based with a few simple changes and finding shortcuts … all of these make this recipe a perfect bookend

Cold noodles, crispy rice paper wrappers — toss these textures on their heads with a bit of kitchen science. Shocking the […]

For this issue of Australian Country we’re looking forward to the warmer weather as we start our tour around the country with a beautiful beach house at Peregian on Queensland’s Sunshine Coast.

Australian author Lisa Clifford shares her travel experience in Italy and her adopted hometown of Florence through her residency program.

Through years of hard work and a true team effort, an extended family shares their holiday home renovation experience.

Janelle and Peter may have retired from full-time work, but life has never been busier or more rewarding at their farmland country cottage.

This can be served with some basmati rice or toasted bread. My yiayia always serves this with a fresh lettuce and green onion salad.

These have such a lovely flavour and they smell incredible while they’re cooking. For something a little different, you can marinate the prawns, thread them onto skewers and cook them on the barbecue. For a vegan version, substitute firm tofu for the prawns.

If you’re looking for a simple seafood dish that really hits the spot, this is it. If you can’t find vongole or clams, use mussels instead. Or swap them for some firm fish or a different meat — perhaps bacon or Italian sausage.

Ruth Host’s story is one of motherhood, hope, female empowerment and female entrepreneurship with her business The Doors of Berry.

Simon and Kelly Leplaw embarked on a restoration project together, to move from corporate and begin living the country life.