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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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Canberra just keeps getting cooler - and we're not talking
about the weather.
Building on an already impressive cocktail and aperitivo bar offering - which includes top-shelf contenders Monster in Hotel Hotel, Bacaro at Italian & Sons and the much-loved underground speakeasy Molly - the drinks scene in our nation's capital continues to make room for new and interesting friends at the bar.
Bar Rochford opened in March on the upstairs level of the historic Melbourne Building in Civic. Its focus? Sharp cocktails by the fireplace, natural wines from Jauma to Jamsheed, the likes of lamb tartare with Jerusalem artichoke (from a former Sixpenny and Eightysix chef, no less) and a vinyl-only playlist (hello rockabilly on 45s). Rochford's co-owner and bartender Nick Smith spent seven years in Melbourne and was inspired by the small-bar scene there. "We wanted to bring something servicedriven to Canberra that combined art, music, good food and wine," he says. "Not just a bar or just a restaurant, but somewhere in between."
Another upstairs hit in Civic is the breezy, Cuban-themed Highball Express - which quite possibly houses Australia's biggest range of rums and is from the same bar czars that are behind drinking dens Molly and the newly opened Black Market. "Canberra's growin' up," says Highball director Lorenzo Focarile. "The bar scene is evolving and changing so quickly, it's a very exciting time to help redefine the industry and culture."
In Acton, near Hotel Hotel, Black Market has moved into the basement of A Baker, and is busy slinging rare and limited-edition spirits, cocktails made with dry ice and fat-washing techniques (duck fat-washed Cognac, bacon-washed bourbon), and bar snacks such as beef jerky set alight with whisky before your eyes. "It's the kind of place you can feel like you're at the part , but still have a conversation," says co-director Antony Arena. Good thing Canberra's bean scene is also brilliant and ever-expanding. Head for a roast at Ona, Barrio or The Cupping Room to sooth any hangover blues.
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