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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
Multimedia multidisciplinarians Mathery Studio dally in
all sorts of fields. Their linking theme? Fun.
Italian designers Erika Zorzi and Matteo Sangalli met when they were applying for the Nuova Accademia di Belle Arti in Milan. At Mathery Studio they work across various products, video and exhibition design, turning out concepts ranging from handmade ceramics cast from fruit skins, to the Daliesque dreamscape cloth Con-Vivio (pictured here), which was designed and made for the National Gallery of Victoria's Italian Masterpieces exhibit.
Tell us about your design process, Matteo.
Everything we work on starts from a problem, or a very, very simple fact. When we were asked to design Pastello, the kids' space for National Gallery of Victoria, for example, we just started from a tool that kids have used for decades, the oil pastel, and went from there.
What role does food play in your work, Erika?
Food is something that people really get straight away.
Our Fruit Wares collection, for example, is five vessels made using different fruit skins to create texture. One day you might touch one of our vessels and even if you don't know anything about the process - about the fact that we have cut the skins, assembled them, and then cast a mould - you can recall it immediately from the touch, and are also surprised by it.
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