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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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

GT reader dinner: Saint Crispin, Melbourne

Joe Grbac, Saint Crispin, Melbourne

Joe Grbac, Saint Crispin, Melbourne

Melbourne's Saint Crispin celebrates its second birthday with a truffle-powered dinner, and you're invited.

Winter is here, but more importantly so is truffle season. This month we're celebrating the magical, earthy flavours of our favourite fungus with a luxurious five-course truffle menu devised by chef Joe Grbac of Melbourne's Saint Crispin. "An amazing ingredient makes you close your eyes and go, 'Oh my god, how good does that taste?'," says Grbac. "Fresh truffles will do that every time."

While working at London's Michelin-starred The Square, it fell to him to select the best black gold for the restaurant, so he knows his stuff. "Truffles are individual - every year the texture and aromas change," he says.

At this month's Fine Dining Lovers reader dinner, Western Australian truffles are on show. A wintry surf and turf combination opens proceedings: king prawn, roasted with glass-like sheets of pancetta and dressed with truffle mayonnaise. Chicken with cauliflower couscous and fresh truffle is up next, ahead of wagyu rump and shin with parmesan gnocchi and fresh truffle. "The shin is brined in stout and coffee for 36 hours," says Grbac, "before being cooked for another 30 to 36."

This evening also mark's Saint Crispin's second birthday. "It's a special time of year for ingredients, and for us as a restaurant," says Grbac. The birthday cake is a deconstructed pumpkin pie with fresh truffles whipped through vanilla bean ice-cream, naturally.

Join us for dinner at 7pm on Monday 22 June at Saint Crispin, 300 Smith St, Collingwood, Vic. The cost of $150 per person includes five courses, wines by the glass, S.Pellegrino and Acqua Panna waters and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9419 2202. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

SAINT CRISPIN
* Bergamo Calling cocktail

* South Australian king prawn, truffle mayo, rye bread, pancetta
2013 Gewürztraminer, Kuitpo, K1 Vineyard, SA
* Salt-baked celeriac, slow-cooked pullet egg, buckwheat, kale, fresh truffle
2014 Grüner Veltliner, Kuitpo, K1 Vineyard, SA

* Bannockburn chicken, cauliflower couscous, fermented garlic, Madeira, black barley, truffle jus gras
2013 Pinot Noir, Budenberg Vineyard, Piccadilly Valley, SA
* Wagyu rump and shin, parmesan gnocchi, wild mushroom, miso eggplant, pomme purée, truffle
2013 Shiraz, Little Hill Vineyard, Seppeltsfield, SA

* "Pumpkin pie"
Butternut pumpkin custard, nut-butter crumble, vanilla truffle ice-cream
Kiss Above the Clouds cocktail

SPONSORED BY FINE DINING LOVERS

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