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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.

Sydney Festival 2015

The Kitchen

The Kitchen

Ah, Sydney in summer. The pavements are blistering, the beaches are pumping and the yachts are out in full force. It's also the time that the Sydney Festival takes over the city, and new director Lieven Bertels assures us the 2015 line-up is one to look forward to. "The festival is going to be one of the most diverse Sydney has ever seen," he says. "We've got over a thousand artists coming from 30 countries, with a very diverse offering including some amazing free projects."

The program, which runs from January 8 to 26, is jam-packed with events spanning musical performances, cabaret shows and installations. But what's in it for the food-lovers? Bertels suggests The Kitchen - a tasty theatrical-musical hybrid from Indian artist Roysten Abel. "During the show there will be amazing drumming," he says, "but at the same time there will be two people that will be cooking a temple sweet involving cardamom, milk and butter… and then at the end of the show the audience actually gets to sample that sweet."

The festival has also collaborated with a number of leading Sydney restaurants to do special Fast Festival Feasts deals over the season at the likes of the hot new Chiswick at the Gallery, Balla, Gowings Bar & Grill, La Rosa, Aria, Red Lantern on Riley, Sokyo or a score of others. And there'll be plenty of opportunities for booze-fuelled fun, too, courtesy of the bar at the Festival Village. "Laurent-Perrier is our exclusive Champagne partner," Bertels says. "Certainly an important aspect of going out and seeing a cabaret or a theatre show or a concert is also to be able to have a nice bite and a good drink."

Here director Bertels shares his pick of the festival's hottest events.

The event Atomic Bomb
What it's all about "It's the music of an African hero of funk music in the '70s and '80s called William Onyeabor. Onyeabor is something of a forgotten figure, but David Byrne rediscovered him and re-released all of his music on his own label in New York. That triggered a live concert which they staged in New York with David Byrne himself singing, and then transferred to London where Damon Albarn from the Gorillaz presented the project. We got Gotye to agree to do it here in Sydney and that's going to be an Australian exclusive."
Catch it at Enmore Theatre, 16 and 17 January
How much Tickets start at $77

The event Tabac Rouge
What it's all about "I'm very excited on the return of James Thierrée, Charlie Chaplin's grandson, who's coming back for the fourth time to Sydney with a new show [his biggest to date] called Tabac Rouge. Tabac Rouge is the French expression for an opium dream. It's a kind of wild hallucination of some of kind of mad king. You don't quite know whether he's in a dream or whether it's happening for real, but he obviously has some weird idea of what his role in society is and it's a big, big spectacle with a giant contraption on stage - a mirror that sort of becomes the 11th character in the show."
Catch it at Sydney Theatre, Walsh Bay, 8-23 January
How much Tickets start at $72

The event Festival Village
What it's all about "The Festival Village is going to be the real meeting place of the festival - a central hub in Hyde Park where you can grab some food, see a show, have your kids run around if you have a family, and where you can see some amazing work including the return of Limbo, the Spiegeltent show that we had last year."
Catch it at Hyde Park, Sydney
How much Free

The Sydney Festival takes place on 8-26 January. Check out the Sydney Festival website for more details.

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