Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
The Dolphin 2.0 involves a Christo-inspired
fit-out by star designer George Livissianis with lots of calico,
natural wine poured by the drum by former Wine Library and Buzo chief vinophile James Hird, and a menu of
"Terzini-come-of-age classics" by Icebergs chef Monty Koludrovic.
It draws inspiration in part from Terzini's recent adventures at Icebergs and Da Orazio - wine-laced wagyu bresaola and wood-fired pizza, for instance - and his years at St Kilda's Melbourne Wine Room.
"We've divided the space into three different areas - a classic public bar, a wine room and a dining room - so you have three separate spaces under the one roof," says Terzini.
"We wanted to change the concept of what a pub is and bring it more into 2016."
This month, join us in taking a first look at The Dolphin. Saddle up for a modern Italian menu that references the Icebergs edge - foie gras toast with marinated bonito, for instance - alongside modern pub fare such as lamb neck with potato dumplings.
"Sometimes the industry is a bit too serious," says Terzini. "We're upholding our values and farm-to-bar approach, but we're having fun along the way.
"We're not just inspired by food and wine; it's just as much about lifestyle." Welcome to the new age.
Join us for dinner at 6.30pm on Monday 27 June at The Dolphin Hotel, 412 Crown St, Surry Hills, NSW. The cost of $125 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (02) 9331 4800. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
* Bonito and foie gras cracker
* Blackmore wagyu bresaola
NV Paltrinieri "Leclisse" Lambrusco, Emilia-Romagna
* Wood-fired focaccia aglio e olio
* Calamari Sant'Andrea
* Roast peppers, anchovies, sorrel and croûtons
2014 Oltretorrente Cortese, Piedmont
* Pot-roasted lamb neck, gnocchi, tarragon and olives
* Peas, mint, cabbage and truffle
2015 Ravensworth Sangiovese, Murrumbateman, NSW
* Meyer lemon delicious, mascarpone and almonds
2014 Gatti Piero Moscato, Piedmont
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