The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Bar Rochford opens in Canberra

Autumn share plates at Bar Rochford

Autumn share plates at Bar Rochford

Canberra gains a new bar, with top-notch bar snacks and a touch of jazz.

For a city obsessed with the need for a narrative background for its venues, Bar Rochford is refreshingly absent of one. Instead, it offers intimate and informed service from a young crew passionate about Canberra's transformation.

Ian Poy, a chef with experience at such notable Sydney restaurants as Sixpenny and Nomad, as well as Braddon favourite Eightysix, produces snacks and small plates that are a cut above other bar-food offerings in the capital. It's just small steps for now - four or five share-sized plates with a focus on high-quality produce that's locally and sustainably farmed.

Lamb tartare with onions and buckwheat is silky, deftly seasoned and spiced, and served with thin grilled slices of Three Mills sourdough. Earthy fig oil and a suggestion of sweetness from Pedro Ximénez vinegar lifts fresh burrata, while seared wagyu flank arrives with a perfectly piquant anchovy hollandaise. There's continuity as well as change in the drink options, including exciting developments from local producers such as Sassafras and Nick O'Leary, alongside Eric Texier's biodynamic and organic Chat Fou from the Rhône.

The well-worn 1920s Melbourne building is an apt location for a bar that's probably more at home in Fitzroy. Seventies-era lampshades and Deco pendants radiate a sepia-tinged glow across the space punctuated by a central bar lined with battleship-green stools. Booths occupy one wall and there's a communal bench at the large arched feature window. It's the perfect spot to take in a cocktail and some of owner Nick Smith's extensive collection of soul, jazz and blues vinyl. The bar has been raised.

Bar Rochford, 65 London Cct, ACT, (02) 6230 6222

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