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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Whisky Jerx, Sydney

Exsqueeze me? A baking powder? Ben Blair, Reece Griffiths and Lee Potter Cavanagh definitely aren't opening a Wayne's World-themed bar this week. Sure, Whisky Jerx, their pop-up in the basement of the Unicorn Hotel in Sydney's Paddington, seems curiously reminiscent of the basement from which Wayne Campbell and Garth Algar filmed their cable-access show Wayne's World in the 1992 hit film of the same name. And yes, there's plenty in the way of rock classics on the playlist (and not a little "Bohemian Rhapsody") along with live music. And yes, there seems to be the odd Wayne's World reference on the drinks list (the ineffably elegant-sounding Monkeys Might Fly Outta My Butt, for instance, combines whisky, rockmelon juice, lemon and falernum). But it's definitely not a Wayne's World-themed bar. Not as far as intellectual property rights are concerned, anyway.

In what might be considered a nod to the fun Mike Myers had in the movie with sponsored product placement, the pop-up is the product of a national competition staged by Monkey Shoulder whisky ("Contract or no, I will not bow to any sponsor," says Wayne/Myers, flourishing a Pizza Hut box), but the bar also sells house-made sodas (with or without booze added), five wines, five beers and five other spirits. Nighthawk Diner provides the food ("with jelly doughnuts of course", adds Potter Cavanagh).

Whisky Jerx opens February 25, and it'll be home to babelicious good times. Alice Cooper and Tia Carrere may or may not put in cameo appearances, but it opens from four till midnight Wednesday to Sunday regardless. Party on, Wayne. Party on, Garth.

Whisky Jerx at the Unicorn Hotel (until 19 April), 106 Oxford St, Paddington, NSW

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