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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
The Potts Point brasserie was here for a good time rather than a long time.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
"Sea corn and dairy cow", "meat hen in chamomile" - Shaun Quade
and John Paul Fiechtner don't like to give too much away, judging
by the menu at their new South Melbourne restaurant, Lûmé. "We're a
fine-dining restaurant, but I hate calling it that," says Quade.
"We like playing around with people's perceptions a little more
than what's expected."
Technique and imagination are the most valuable players at Lûmé, which should come as no surprise, given the time Quade clocked at Quay and Biota, and Fiechtner spent at Le Chateaubriand in Paris and Hong Kong's Bo Innovation.
"A lot of people are scared of technique-driven food," says Fiechtner. "For us flavour always comes first, and then we play around with it."
For this month's Fine Dining Lovers' reader dinner, Lûmé presents a five-course tasting menu (with a few surprises in between), alongside matching wines chosen by sommelier Sally Humble.
A dish of emu and pearl is a playful start, with pearl meat mimicking a dinosaur's egg, the emu cured with salt and miso. Chamomile-brined chicken is up next, followed by Lûmé's "more Australian" version of a deconstructed black pudding, using lamb's blood along with native Tanami apples and their skins.
And to end the evening? A simple piece of nutmeg, of course. Well, we wouldn't be too sure.
Join us for dinner at 6.30pm on Monday 28 September at Lûmé, 226 Coventry St, South Melbourne, Vic. The cost of $150 per person includes five-plus courses, wines by the glass, Sanpellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9690 0142. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* Sour brioche
* Spelt pretzel
* Emu and pearl
Uehara Shuzo "Soma no Tengu" Usunigori, Shiga, Japan
* Sea corn and dairy cow
2011 Bannockburn Chardonnay, Geelong
* Artichoke and praline
* Meat hen cooked in chamomile
1999 Nakano BC "Chokyu" Koshu, Wakayama, Japan
* Lamb's blood ganache
Custard & Co barrel-aged, special-release apple cider liqueur
* Artichoke and praline
* Cacao pod from Maralumi
Simão & Co Vintage Fortified, Rutherglen
* A simple piece of nutmeg
SPONSORED BY FINE DINING LOVERS
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