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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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 kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
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.
It was Navajo collar tips, pointy shoes and seriously coiffed
hair all around as the extended family of Porteño, Sydney's
favourite rockabilly asado hangout, rocked out to celebrate the
launch of Recipes for a Good Time (Murdoch, $59.95, hbk),
the first book from chefs Ben Milgate and Elvis Abrahanowicz. With
people from the music, food, design and publishing worlds
jitterbugging alongside booksellers and the restaurant's regulars
to the beat of Pat Capocci's "Two-Timin' Playboys", it was clear
that the book's title is no idle boast: these guys know how to
throw a party.
The food Finger-lickin' hits from the book, naturally enough - Bodega's signature raw fish on char-grilled bread and the Porteño bar menu's pulled pork buns among them.
The drinks The big favourite of the night was a house special, the neoclassic Banana Old Fashioned.
We loved The book, definitely, and the care all the guests had taken to dress to the nines, but perhaps most memorable was the intensity of sentiment from the well-wishers in the room. Good times for all.
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