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Cafe Nice has stayed true to its Provencal brief, but a talented new chef has made this sunny slice of the south shine all the brighter, writes Pat Nourse.
From curries to soups to salads and sweets, it’s a can of can-do goodness.
Sydney Thai favourite Spice I Am welcomes us for a home-style feast, made for sharing.
Fine dining, contemporary art and an atmospheric souq make the capital of Qatar a compelling travel destination.
Our restaurant critics' picks of the latest and best eats around the country right now.
Bourbon meets the complexity of sweet and dry Sherry in The Fortunato.
Plant broad beans now, when the weather is cool, and they’ll be in for the long haul, writes Mat Pember.
There will be surprises in store when Lady Carolina opens on Lygon Street, East Brunswick, in early July.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Check out our collection of carrot recipes, from a home-style roast carrot and cumin soup to a seriously sweet layer cake, and send the Easter bunny bouncing off with delight.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
With new-look roasts, fiery spices and tempting slices, make this a month of cooking up a storm.
First there was Ben Shewry, the promising kid out in the suburbs. Then came Ben Shewry, a man on a mission and a chef on the ascendant. Today it's Ben Shewry, spokesperson for Australian restaurants abroad. Never mind that it's not a role of his choosing (and never mind that he's a Kiwi), by dint of his particular interest and ambitions Shewry has fashioned a restaurant not quite like any other on this or any other continent. Along the way he has attracted a band of like-minded collaborators who are drawn to his vision of Attica as a place that's engaged with the community, as committed to social responsibility as it is to feats of culinary daring. Maybe you went to Attica a couple of years ago and liked it. (That potato cooked in earth was really something, wasn't it?) The Attica of today is a different restaurant. Bigger physically, yes, but it's also greater and more substantial. It now has the gardens and test kitchen-trappings that are de rigueur for eateries on the global stage, but it has lost none of its heart. And yes, you'll eat and drink here better than ever.
It's been an exciting year in food, making for a particularly interesting crop of winners in the 2015 Gourmet Traveller Restaurant Guide Awards. Hungry for talent? Read on.