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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.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

Fast autumn dinners

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

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

A harvest party with Peter Gilmore

Peter Gilmore heads to his favourite farm and gathers friends around the fire for a winter lunch to remember.

Peter Gilmore might spend his days running gleaming kitchens under the sails of the Opera House at Bennelong, and just over the water at Quay, but he's very much at home tending to a campfire with friends. "I love getting outdoors and cooking, even if it's in the backyard," he says. "There's always a connection back to nature, and when there's a campfire somewhere, people will gather around it."

On this occasion, Gilmore's fireside lunch takes place at Tim and Liz Johnstone's farm, Gretchen's, an hour north-west of Sydney on the Richmond lowlands. The artisan growers are the chef's secret weapons; Johnstone's Kitchen Gardens has been the main produce supplier for Quay (and now Bennelong) for the past five years.

The relationship is far more than an order-deliver transaction, however. It begins in Gilmore's garden at home on the northern beaches, where he plants seeds he's sourced from far and wide for small experimental crops and then, in collaboration with the Johnstones, works out how he can get the produce on his menus. "What we do together is bespoke," says Gilmore. "Tim will plant his field out according to what I'm going to be using each season."

The Johnstones grow more than 30 different kinds of organic herbs, vegetables and edible flowers across two properties. Gilmore's twice-weekly delivery might include anything from society garlic and gai-lan flowers (to garnish a pig jowl and abalone dish at Quay) to ice plants, red and golden orach and heirloom Japanese turnips or hatsuka radishes. "Farming is challenging at the best of times, but trying new things and pushing boundaries keeps us engaged," says Tim Johnstone. "Pete is very much an artist. He's curious and always looking for something that's a little bit different."

Gilmore visits the farm at least once a month and today he's joined by friends and staff from The Fink Group, owner of Quay and Bennelong, for an early winter feast under the pecan trees. The home-style menu sees beef and marron grilled over coals, and a whole salt-crusted pumpkin baked in the ashes. "It's left to steam in its own juices, almost like a confit," says Gilmore. Sides and starters don't play second fiddle, either - whether it's the roasted carrots, plucked fresh from the fields that morning and tossed with sheep's milk feta and sherry caramel, or grilled shiitake mushrooms enriched with umami butter. And the finale? A spectacular trifle made with quince, pecan and honey from the farm, and crème caramel in place of regular custard. "It makes it a little more indulgent," he says. "Decadent and a lot of fun - just how life should be."

See our June issue for Peter Gilmore's full menu and all recipes. Out now.

Bennelong, Sydney Opera House, NSW, (02) 9240 8000, bennelong.com.au; Quay, Overseas Passenger Terminal, The Rocks, NSW, (02) 9251 5600, quay.com.au

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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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