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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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

Fast autumn dinners

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

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Anna Karina ceramics

A gentle approach and an eye to nature for inspiration make for quietly captivating pieces.

Eleven years ago, after a busy time working in fashion and interiors, Anna-Karina Elias moved from Sydney to Byron Bay for a simpler life and opened a bookshop. She then, luckily for us, studied ceramics at art school. These days, Elias is in her Bangalow studio making beautifully simple tableware that's sophisticated and gentle, but never dull. Her pieces whisper rather than shout, and your kitchen and table will appreciate the approach.

Why the change from books to pottery?
I fell in love with a tea bowl made in Korea in the Bun-cheong period; it had an honesty about it. I thought, in between all the chaos of my life, I'm going to learn to make a bowl myself. I've been doing it every day now, for six years.

You use found objects in your work. Is that a big part of your process?
I want to present glazing in a very natural way. At the moment I'm casting a shelf mushroom and making porcelain bowls out of it. One of my oak trees died, so I made a glaze; it has this beautiful amber speck that comes out and every time I put it on a different clay body, it takes on a different hue. Anna Karina ceramics are sold at Bloodorange, 35 Elizabeth Bay Rd, Elizabeth Bay, NSW, (02) 9357 2424.

Clockwise from back left: stoneware medium pouring bowl with white-ash glaze, $50; dark stoneware small pouring bowl with oak-ash glaze, $45; stoneware carafe with amber-fleck white glaze, $160; small stoneware carafe with amber-fleck white oak-ash glaze, $130; two dark stoneware pourers with oak-ash glaze $110; (from bottom of stack) medium stoneware plate with coconut glaze, $45; stoneware side plate with white glaze, $45; three stoneware bowls with green-sage glaze, $40 each; spoon with white-zinc glaze, $20; salt dish with coconut glaze, $24; stoneware side plates (under grapes) with amber-fleck khaki glaze, $37 each. All other props stylist's own.

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