The Searzall certainly does what it says on
the label. Invented by chef David Chang and author-gastronaut Dave
Arnold, it attaches to a blowtorch to turn it into a handheld
griller by diffusing the flame and removing the tang of propane,
giving you 15,000 BTUs of even heat (more than twice what your
stove can manage at home). Though the original idea was to use it
to brown meat that had been cooked sous-vide, chefs are finding all
sorts of uses for it, whether in restaurants, at home or even at
the bar, as Luke Ashton demonstrates here, at Sydney's This Must Be
Photograph Rob Shaw
The world is getting hotter and we're not talking about global warming. From food to faraway destinations, artistic accomplishment to technological triumph, our trend-hunters have combed the planet for what to eat, see, do and watch - right now. Here are the products we think you should check out right now.
Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Sharp design with a lifestyle mindset, East is a business hotel with personality.
And his lucky host city is…
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No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
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We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.