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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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: The Dolphin Hotel, Sydney

The Dolphin Hotel's Maurice Terzini and Monty Koludrovic

The Dolphin Hotel's Maurice Terzini and Monty Koludrovic

Join us for a special modern Italian dinner to celebrate Maurice Terzini’s reboot of Sydney’s Dolphin Hotel.

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.

Menu

* 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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