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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Calvisius caviar launch

It's one of those "tough job, but someone's got to do it" moments when you're asked to sit down with a first-class caviar producer to sample their product. That's what happened on Monday night when we headed to Simon Johnson's Alexandria outpost, The Providore's Market, for the launch of Calvisius farmed caviar on his shelves.

The caviar tasting with John Giovannini, caviar supervisor of Calvisius, took place upstairs at The Providore's Market in the demonstration kitchen where tins of caviar were chilling on ice alongside bottles of Krug. While the Champagne was poured, the caviar was served with a mother-of-pearl spoon and placed in a little mound on the backs of our hands. Of course, anything of culinary importance comes with tasting notes - place the caviar at the top of the tongue and burst the pearls against the top of the mouth to release the flavour.

Da Vinci caviar, from the Adriatic sturgeon, had a lovely aromatic and subtle flavour, but it was the oscietra, from the Russian sturgeon that was curiously intense. At first you get clear fish and oyster-like flavours, accentuated by a delicate saltinesss; the deliriously creamy, silky texture becomes glutinous on the palate as the pearls burst. A good 250gm of this will set you back $995.

What followed was more relaxed; an abundant family-style dinner hosted at the head of the table by the providore himself, Simon Johnson. Platters of carved roast chook, roast vegetables, creamy potato gratin and salad were passed around the table of guests - a muster of chefs, media types and Simon Johnson devotees - as were wines from Cloudy Bay. And a short, savoury cheese course finished the evening with Holy Goat Brigit's Well and Rogue River Reserve blue straight out of The Providore's fromagerie.

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Latest news
Gourmet Institute is back for 2017
29.03.2017
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
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