We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
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.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
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.
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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Anton Forte and Jason Scott like to go their own way. And for
this pair of Sydney hospitality professionals, it has paid off.
Starting with the runaway success of their Darlinghurst basement
dive, Shady Pines, which they opened in early 2010, they went on to
equally well-received Baxter Inn and Frankie's Pizza, and have
gone on to inspire a score of imitators nationwide. Now, in opening
their first restaurant, in the Sydney CBD, the founders of the
Swillhouse group are taking a gamble and stepping outside their
comfort zone. Will Restaurant Hubert put a current through the
Sydney dining scene the same way their bars electrified the drinks
Scott and Forte have crafted a restaurant so restauranty it's almost a parody of restaurant craft. Follow the stairs down to what was once the Celestial Chinese Restaurant on Bligh Street (yes, another subterranean location) and you find yourself in a sepia-tinged collection of rooms lined with timber and leather, banquettes and bars, dimly lit with tiny fringed lamps and hung with framed posters of French booze. It even has a stage. "We want fat businessmen drinking Burgundy and shiraz out of beautiful glassware with Frank Sinatra crooning over the speakers," says Forte. "We want glamorous ladies drinking icy-cold Martinis. We want cool kids with glasses peering off into their mineral water."
But the menu is no joke; nor is the wine list. Bringing edge to the food is star recruit Daniel Pepperell; they're hoping he can do for bistro what he did for trattoria food at 10 William St, giving the classics just enough backspin to turn heads as they come out of the kitchen. As the dishes he shares here may indicate, Pepperell is unafraid of embracing the glimmering aspic of tradition on one hand while playfully courting irreverence on the other, dosing the gratin with kimchi and giving shiitakes the à la Grecque treatment. On the wine front they've got Andy Tyson, a graduate of Monopole, the Wine Library and Buzo, aided and abetted by mmanager, Anthony Moore, also late of Monopole.
"Initially we wanted a restaurant where we could have a crème brûlée and a schnitzel on the same menu," says Scott. But the concept tightened in focus along the way. "It evolved into more of a big-night-out restaurant than just a little cosy wine bar."
And the Swillhouse team likes a big night out. Before they were bar czars, Scott clocked time on the floor as a waiter and sommelier at Ivy, North Bondi Italian Food and Foveaux, while Victorian-born Forte has a CV that includes Becco, The Melbourne Supper Club, Lotus and The Victoria Room, where the pair met.
"We've always loved restaurants, and dining out has always been something we've been passionate about," says Forte. "It was working in restaurants where we developed the style that has become Swillhouse's signature - we want rigid service standards but we want them delivered by people who are really cool in a place that has plenty of buzz. That's what we're about and we want to see if we can test our mettle and do that in a restaurant of our own."
Recipes by Restaurant Hubert:
Restaurant Hubert, basement, 15 Bligh St, Sydney, NSW, restauranthubert.com
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