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Sydney's favourite culinary young-gun trio, Pinbone, is making its way to Hobart for the summer.
Wine bar Marion, seven years in the making, marks the fourth shingle Andrew McConnell has hung out on Fitzroy's Gertrude St.
A leisurely road trip from Bordeaux to Limoges promises long lunches, sojourns in chateaux and a ticket to happiness, writes David Leser.
When you’re talking the tiny refined French variety of lentil, you’ve got a legume ready for prompt deployment.
How does the true master chef like to roast his chicken and dress a salad?
Our restaurant critics' picks of the latest and best eats around the country right now: The Shorehouse, Perth.
Sweet Envy's Alistair Wise brings his crackle and pop to Yellow restaurant in Sydney...
There are palates and there are palettes; For The Face exhibition toys with both...
Everyone loves a sticky, gooey mouthful of caramel. And from some tres Francais salted caramel chocolate eclairs to a more Asian-inspired coconut and pepper caramel prawn dish we’re catering to every taste here.
There's nothing crumby about these dishes. From schnitzels to katsu, here are a few of our favourite crumbed-and-fried recipes.
As you might expect, beef cheeks are the facial cheek muscle of a cow...
Dinner by Heston Blumenthal, the first branch of the London restaurant outside the UK, opens at the end of October...
A private mansion in the 8th, a seductive maison of boudoirs and a neighbourhood hangout in South Pigalle – three boutique lodgings are redefining Paris hotel chic, writes Susan Owens.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Charcuterie, eggs piperade, seductive sweets and glamorous gateaux – mais oui, it’s the new French issue. Here's a preview of the recipes inside.
Anthony Bourdain unveils the site of his street-food market in NY - and Victor Churchill is going along for the ride...
Crisp roasted pork belly, Fish
and Wine, Coolangatta, Qld
Chef Dean Sammut wowed Canberra diners at Artespresso before seachanging to this beachside locale at the end of 2007, and will be offering his ultra-crisp steamed-then-roasted signature as a winter special, most likely with roast apple and cabbage. Don't miss it.
Rare-breed pig belly with a gentle braise of
green-lipped abalone, handmade silken tofu, Japanese mushrooms and
chive flowers, Quay, Sydney,
Quay's chef Peter Gilmore is pork belly royalty, having been credited with popularising the neo-classic combination of scallops and belly. Here he takes the surf and turf angle in a different, yet equally winning direction.
Slow-cooked pork belly in shimeji mushroom congee, Verge, Melbourne, Vic
Garnished with nori and on a mission to rock your tastebuds, this Dallas Cuddy creation combines Japanese and Chinese influences to great effect.
Western Plains pork loin with slow-cooked pork belly and
seared scallops, Bridgewater
Mill, Petaluma, SA
Le Tu Thai only offers this very attractive dish on Sundays, but with the scallops wrapped in pancetta and Northern Summit cherry vinegar forming the dressing, it's well worth seeking out.
Roast pork, Four Seasons Roasting Duck Restaurant,
Northbridge, WA (375 William St, 08 9228 9883)
Tim Ha rubs Linley Valley free-range pork with salt, five spice powder, sugar and a little vinegar and roasts it in a very hot purpose-built oven for around an hour. The result: golden, bubbled skin and all that oozy fat and tender flesh beneath which sells for bugger all.
Double-cooked Kurobuta pork belly with black pudding and
apple and elderflower purée, Aria, Sydney,
The latest incarnation of this some-time Aria signature sees the old country English marriage of apple and elderflower add perfume to a perfect chock of crunchy-topped pork.
Scallops on pork belly fondant with candied chillies and
burnt ruby grapefruit butter, Vanitas,
Gold Coast, Qld
Steve Szabo takes the scallops-and-belly combo in a new direction with bright flavours to cut the richness.
Crisp pork belly stir-fried with Chinese broccoli, Spice I Am,
Surry Hills, Sydney
A Cantonese-leaning hit from the inner city Thai favourite, this dish nonetheless features plenty of the hot red chilli the restaurant is famous for.
Pork belly with chestnut mushrooms, potato purée, nutmeg
and red wine jus, Restaurant
Manx, Hamilton, Qld
One of Brisbane's hottest new (ish) restaurants presents its pork belly in a more traditional European context.
Roast pork loin and pressed pork belly on slow-cooked
barley and cauliflower, Gills Diner, Melbourne, Vic (360 Little
Collins Street, 03 9670 7214)
A thyme-enriched jus makes a fragrant finish for this rustic, hearty offering at one of Melbourne's more interesting new arrivals.
Chunky chorizo, chicken and vegetable soup
Pork belly, chorizo and breadcrumbs with oranges (Migas)
Crisp pork belly with fennel and white anchovy salad
Salt-cured pork belly with broad bean ragoût
Conchiglie with braised pork belly and radicchio
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