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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.
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 pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
The Potts Point brasserie was here for a good time rather than a long time.
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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