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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
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.
Roll up for the hottest tickets in town. We're delighted to
announce an exclusive reservation at Melbourne's Dinner by Heston
It's time to brush up on your culinary history - Dinner by Heston Blumenthal has landed at Melbourne's Crown complex to give Australians a tasty crash course in British food through the ages.
"Heston and I discovered that there was a plethora of gastronomic history that looked untouched," says Ashley Palmer-Watts, executive chef of both Dinner Melbourne and London, and The Fat Duck Group.
"We were inspired by the flavour combinations and Old English
explanations for putting dishes together."
At Dinner's new digs on the Yarra, the team delivers all the magic of the historically inspired dishes of the London original with an Australian accent. In place of calf's tail in the Rice & Flesh (circa 1390), for instance, is spiced kangaroo in a saffron-scented risotto. "Integrating Australian flavours changes the dishes," says Palmer-Watts. "They look closely related, but they're not the same."
On 21 February, GT will host a lunch at Dinner featuring, among other classics, the famed Meat Fruit, a confection of chicken liver parfait and mandarin jelly, and powdered duck breast with artichokes. Bollinger, along with other picks from the sommelier, will be poured en magnum. The grand finale is classic Blumenthal wizardry: ice-cream conjured tableside from a trolley of billowing vapours. See you there.
Join us for lunch at noon on Sunday 21 February at Dinner by Heston Blumenthal, Crown Towers, level 3, 8 Whiteman St, Southbank, Vic. The cost of $230 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9292 5777. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Dinner by Heston Blumenthal menu
Bollinger Special Cuvée
* Hay-Smoked Ocean Trout (circa 1730)
2014 Jim Barry "The Florita" Riesling, Clare Valley
* Meat Fruit (circa 1500)
2012 Disznók Tokaji Furmint Late Harvest, Tokaj-Hegyalja, Hungary
* Rice & Flesh (circa 1390)
2014 Head Wines "Nouveau" Touriga-Montepulciano, Barossa Valley
* Powdered Duck Breast (circa 1670)
2012 Ergo Sum Shiraz, Beechworth, Victoria
* Tipsy Cake (circa 1810)
2010 Carmes de Rieussec Sauternes, Bordeaux
* Ice-Cream Trolley
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