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Heading to Byron for the Easter break? Pack your drinking shoes, the Northern Rivers has a new wine bar...
The fashion and homewares powerhouse enters the cafe game.
Panache could be a watchword for Bang, Surry Hills’ first foray into Bengali dining, but good cooking carries the day, writes Pat Nourse.
Long one of the world’s great dining capitals, Hong Kong has shifted into overdrive, with more – and better – restaurants opening faster than ever before. Pat Nourse test-drives the best of the latest.
If you’ve got an egg in the house, you’ve got a meal in the house, Elizabeth David once said...
The pair join forces for Sunday lunches at LuMi.
The beer came first at Chris Lucas' latest hospitality behemoth, a 200-seat Asian hawker-style restaurant...
Our restaurant critics' picks of the latest and best eats around the country right now.
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.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.
"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.
This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.
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.