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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

GT Coles Finest Food Truck

It came, it fed, it conquered. Over the first two weeks of December the GT x Coles Finest Food Truck, powered by the Eat Art Truck crew, rolled through Sydney and Melbourne dishing up free eats for all - and boy, was it a hit.

Altogether the team handed out over 5,825 servings of the three dishes on offer, which were designed by the GT food team using ingredients from the Coles Finest range. There was potato salad with beech-smoked Tasmanian salmon, finished off with shaved fennel and a buttermilk dressing and sourdough crostini topped with apple slaw, a mustard dressing and free-range ham, cured in Mount Zero pink river salt and spices before being triple-smoked over beech. For the sugar fiends it was all about the doughnuts accompanied by raspberry jam made from Yarra Valley berries, native red-gum honey from Beechworth in Victoria or blood-orange marmalade made from the cream of the season's harvest.

Mo Moubayed from Eat Art Truck says the team had a ball working with Coles and GT. "We have been able to take the truck to fantastic locations in Sydney and Melbourne and showcase amazing dishes," he says. The best part? "Seeing our customers leave with a smile on their face is what makes it all worthwhile."

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Latest news
David Thompson and Lennox Hastie are cooking a fiery dinner next week
15.03.2017
Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
Massimo Bottura invites you to dinner
13.03.2017
Tasting Australia returns
07.03.2017
Make mine a Grand Cru
28.02.2017
Reader dinner: Stokehouse, St Kilda
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2017 Restaurant Guide

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