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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.

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.

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.

Margaret River Gourmet Escape 2013 wrap

For the thousands who answered the call of the West this November, the Margaret River Gourmet Escape more than lived up to its promise. The food was good, the wine was flowing and the sense of having truly got away with it, having made good an escape from the workaday routine, was palpable. It's a feeling that was very much shared by the Australian and international chef talent that jetted in for the occasion. Heston Blumenthal rocked an intriguing chef's jacket/shorts combo for some of his appearances at the Gourmet Village at Leeuwin Estate, and it was the same at GT's Chef's Table (where the conversation ranged from Rick Stein's nightclub days to Joost Bakker's urine-harvesting habits) and the GT Wine Tasting Theatre, where glasses rang with the best of the region's vinous magic.

Team GT hosted chef Blumenthal at Vasse Felix, where resident chef Aaron Carr worked his magic alongside Dan Masters from Rockpool Bar & Grill Perth and Guillaume Brahimi, and then did it all again the Saturday night, with columnist and raconteur AA Gill knocking the crowd dead at Voyager Estate after a stunner of a meal from resident chef Nigel Harvey and guests Shane Osborn, of Hong Kong sensation St Betty, and the mighty Tetsuya Wakuda.

Between sessions and dinners we chowed down on fried chicken and bo ssäm with Sat Bains and Matt Wilkinson at Momofuku Seiobo's beach barbecue, haggled over excellent local avocados at the Margaret River Farmers' Market, and clinked pints with the cream of the local winemaking talent at the Settlers Tavern. After hours, meanwhile, it was all table tennis, as Heston, Guillaume, Sat Bains, George Calombaris and a surprisingly large number of their chef pals revealed themselves to be insanely competitive ping-pong enthusiasts. You heard it here first, folks. The West is wilder than ever.

We ate More or less non-stop. Highlights included Dan Masters' brilliantly spicy salad of marron, poached chicken and silken tofu and Shane Osborn's superb short ribs with smoked polenta and onion seed, but the one to beat might just have been Tetsuya's marinated WA scampi and sieved egg yolk topped with roughly a fistful of oscietra caviar. Nice one, Tets.

We drank Quite a lot, actually, but all in the name of research, whether it was Vasse Felix's Heytesbury Chardonnay (not to mention the odd drop of Leeuwin Estate Art Series), Si Vintners' Sémillon, Voyager Estate cab merlot, Cullen's Diana Madeline cab, and just a few jars of the Margaret River Ale Co's White Ale.

We loved being a part of it. We'll see you next November, Margaret River.

Gourmet Escape in pictures

Check out our slideshow of this year's Margaret River Gourmet Escape.

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