Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

2015 Melbourne Salami Festa

It's a lesson in family history best taught beneath the terracotta tile roof of a small residential garage, the air pungent with the scent of crushed chilli, garlic and peppercorns. Some salumi may take only weeks to cure, but a family recipe can be generations in the making.

Back for another year, the Melbourne Salami Festa looks set to become a tradition in itself. Slip a sliver of pancetta into the diary and mark 16 October as the kick-off for a weekend of mincing, filling, curing, slicing and, above all else, tasting.

"We're very excited about expanding this year's event with a Festa-eve night market, and making it a weekend celebration," says festival director Carlo Mazzarella. Last year, the single-day festa attracted more than 3,100 spectators and handed out 25,000 slices of salami.

This year it takes in an opening party on Friday, a night market on Saturday, and the big competition on Sunday. The Saturday market will showcase some of Australia's best artisan smallgoods, along with salami-making demonstrations, bocce, and live music, all of which continue into Sunday's competition. Colour, density, aroma and taste are the four criteria determining the winners of this year's three grand prizes, from the coveted judge's choice to the people's choice and salami suburb awards.

Last year, a non-Italian (gasp!), a former butcher, took home the prize for top hog after wowing the judges with his method of hanging his salami from a tall mountain ash tree. Festival-goers can expect stiff competition this year as the Italian community fights to reclaim the top spot.

"The competition is getting more and more serious every year and the festival just keeps growing," says Mazzarella.

Among the judges sitting on this year's panel will be restaurateur Guy Grossi, chef Dom Marzano, Rosa Mitchell of Rosa's Kitchen and Canteen, and 'Head Nonna' Rocchina Catoggio.

Besides the salami, there will be offerings of St Ali coffee and Messina gelato to stifle the spice, plus masterclasses in everything from breaking down a pig to making blood pudding and English-style pork pies.

Melbourne Salami Festa, Northcote Town Hall, 189 High St, Northcote, Vic. Opening night party 7pm-11pm Friday 16 October; tickets $50. Night market 5pm-10pm Saturday 17 October; tickets $10. Salami Festa 10am-6pm Sunday 18 October; tickets $15. Online bookings recommended; limited tickets will be available at the door.

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Latest news
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
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Reader dinner: Stokehouse, St Kilda
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