Healthy Eating

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Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Victor Churchill turns five

Anthony Puharich of Victor Churchill

Anthony Puharich of Victor Churchill

Victor Churchill is turning five and to celebrate, the boutique butcher will host a series of special events throughout September as a way of saying thanks to its customers. Expect the likes of in-store tastings, cooking demonstrations, and even glasses of Champagne on arrival.

"We've resisted the idea of having just a party," says Anthony Puharich, owner and CEO of the butchery and its parent company, Vic's Meat, "in favour of doing something more meaningful.

"Victor Churchill is the most significant thing that myself and our family have ever done," he says. "When you do something that is hugely ambitious and it pays off and is supported, it's an immensely satisfying feeling."

The hot-ticket items of the month will be the on-site dinners, for 18 guests only, by five of Sydney's best-regarded chefs: Matt Moran (Friday, 5 September), Luke Mangan (Thursday 11 September), Neil Perry (Tuesday 16 September), Peter Gilmore (Thursday 18 September), and Ross Lusted (Thursday 25 September).

Puharich is also announcing plans to renovate the premises - more a major upgrade than a facelift. The team is set to take over the space upstairs, with a view to opening a new concept in 2016. The first floor will be transformed into an eat-in bar serving many of Victor Churchill's cured meats, terrines and desserts.

The cooking and butchery classes that it currently offers will also be held in a dedicated area in the new upstairs space. The hugely popular rôtisserie, meanwhile, will undergo an expansion, as will the range of cured meats, desserts and pastries, which will also be given a new area of their own.

And the butchery's renovation is not the only project that Puharich and his team are taking on. Vic's Meat is opening a retail outlet in the Sydney Fish Market, offering a range of fresh meats and products smoked on-site, set to be up and running by late September. "The core component of what we're doing at the fish market is retailing great-quality Australian meat at a competitive price, but in a natural, market environment," he says. "The range will be incredible, with everything from staples through to wild meats, highly marbled cuts and paleo-friendly grass-fed produce. There will also be a meat 'candy bar' packed full of snack-size salumi and biltong."

Until then, though, we're just looking forward to seeing the flagship turn five - and Puharich is, too. "We'd like to think Victor Churchill continues to be a beacon of hope for the art of butchery and butchers who struggle to compete against supermarkets," he says, "and for it to still mean what it does five years on - that's an important milestone."

Tickets for the dinners cost from $350 per person and are available via ballot. Victor Churchill, 132 Queen St, Woollahra, NSW, (02) 9328 0402

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Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
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