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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

Fast autumn dinners

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

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Alberto Alessi talks design

Alberto Alessi talks to Maggie Scardifield about timeless design, poetry and his signature chicken.

At Cascina Eugenia, Alberto Alessi's home at Lake Orta in Italy's north-west, the dining table is set with a dozen chairs, each designed by a different architect. It's a scene that reflects the Alessi philosophy - the Italian design firm is famous for an eclectic catalogue born of collaborations with designers from all over the world.

Alberto's grandfather Giovanni established Alessi in 1921 in Omegna, not far from Lake Orta, as an artisanal cold-forming metal factory that produced brass, copper and nickel tableware. In the '30s, under the management of Alberto's father, Carlo, the factory began moving towards mass production; when Alberto joined the company in 1970, he shifted Alessi's focus to high-end international design collaborations.

He isn't a designer himself, but rather sees himself as a father to "design personalities". Under his direction multiple voices have become a part of the Alessi DNA: Ettore Sottsass, Marc Newson, Philippe Starck and Frank Gehry among hundreds of others.

"It was shocking at the time, but it was very important for Italian design to oxygenate," he says.

Gourmet Traveller spoke with Alessi when he was in Australia recently to give a lecture presented by the Melbourne Movement design collective and Monash University Art, Design and Architecture.

What does good design mean to Alessi?
It has a lot to do with the Italian way of looking at design where poetry is fundamental to being a good designer. The most important thing I ask myself when taking on someone new is whether or not he or she is a poet. It's not about trends; it's always about personality.

Alessi works with a number of Australian designers. How did this come about?
After Italy, Australia has the second largest number of Alessi designers. It happened spontaneously.

We started in the early '90s with Susan Cohn from Melbourne [who designed the Cohncave Bowl], and with Marc Newson [Strelka Cutlery and the Stavros bottle opener among other products]. Australians are pragmatic and practical. Perhaps being so far from the epicentre of design, they have a special vision that helps them to make products that are very different. We have 12 Australians in production now.

Despite shifting trends, pieces such as Michael Graves' 9093 kettle and Philippe Starck's Juicy Salif citrus-squeezer are still popular today.

Why do you think that is?
There has been lots of discussion as to why an object or a person can become an icon. At least in part, it's because they're representing the true deep spirit of their period and at the same time, they're timeless. Graves' kettle is an exceptional example of the mid-'80s. A good designer couldn't design a kettle like his today. It would be wrong for the people - or just uninteresting.

What makes a great kitchen?
In my case it's the central place of the entire house; it's like a theatre. I need a kitchen where I can play - somewhere where my friends can be in front of me and I can talk and joke with them as I cook. The most important thing, I insist, is to always invite good guests, too. And good wine helps.

And you make your own wine.
In 2000, I bought an old farm on Lake Orta that had been completely abandoned since the '40s. We did the complete replanting and the restoration of all the buildings. Now I live in the middle of the vineyard and from the kitchen I can go directly into the cellars. The wine is called La Signora Eugenia e il Passero Solitario [Madam Eugenia and the Lonely Sparrow] and is bottled in a Da Vinci-inspired bottle I designed myself: the Leo bottle. Actually, it's the only design I've made by myself in my lifetime.

Do you have a signature dish?
My pollo brucia culo, "arse-burning chicken". Mainly it's made with Mexican dried black peppers, peas to absorb the heat, and lots of sweet wine, preferably from my vineyard. Fantastico. Benissimo.

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