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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.

GT reader dinner: Spice I Am, Sydney

Sujet Saenkham, Spice I Am

Sujet Saenkham, Spice I Am

Sydney Thai favourite Spice I Am welcomes us for a home-style feast, made for sharing.

Spice I Am chef Sujet Saenkham knows a thing or two about home-style Thai cooking: he's built an institution out of it, and has sure had plenty of practice. In a small village south-west of Bangkok, way before he'd even dreamed of owning five restaurants in Sydney, Saenkham developed his understanding of flavour, balance and - you guessed it - spice, preparing meals for his rice-farming family.

"I'm the oldest, so I learned from my mother how to look after everyone," he says. "Now I pass what she taught me on to my family, my staff and our guests at the restaurant."

For this month's reader dinner, Saenkham presents his favourite dishes from his new cookbook, Spice I Am. They span central and north-eastern Thailand, as well as southern-style family recipes learned in Phuket.

For GT readers, Saenkham will kick things off with country-style fishcakes followed by minced pork with rice noodles in broth, then a ginger, roasted coconut, crushed cashew nut and pork-floss salad.

Part of the fun of Thai food is sharing it - and both the slow-cooked beef curry and signature wok-tossed pork belly call for exactly that. A finale of steamed coconut rice pudding makes the perfect complement to the tang and spice of this Fine Dining Lovers event.

Join us for dinner at 7pm on Monday 18 May at Spice I Am, 296/300 Victoria St, Darlinghurst, NSW. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9332 2445. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Spice I Am menu
Siam Passion cocktail

* Alto mixed olives
* Thai fishcake with holy basil
* Miniature vegetarian curry puff
Singha beer

* Phuket-style fish curry in banana leaf
* Minced pork and rice noodle broth with steamed pork roll
2013 Pacha Mama Riesling, Victoria

* Salad of pork floss, ginger, coconut, cashew nuts and Chinese broccoli
2013 Nigl Grüner Veltliner, Krems
* Fried king prawn with tamarind sauce
2013 Te Kairanga Runholder Pinot Noir, Martinborough

* Phuket-style curry of cod, Thai black mushroom and betel leaf
* Slow-cooked beef green curry with eggplant
2012 Domaine Pichot Vouvray, Loire Valley
* Stir-fried pork belly with chilli jam
2012 Solar Viejo Tempranillo, Rioja

* Steamed rice pudding

SPONSORED BY FINE DINING LOVERS

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