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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.

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.

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.

Chocolat by Daniela

Daniela Mazzone

Daniela Mazzone

WHO In 2015, Daniela Mazzone switched her creative focus from writing to chocolate when she started Chocolat by Daniela from her home kitchen in Adelaide. The self-taught chocolatier cites trial and error as her main guide. "Although I had some mentoring from my wholesaler, who has years of experience, I had very little knowledge of couverture to begin with," she says. "It's a very precise art."

WHAT Mazzone specialises in hand-rolled, ganache-centred truffles. The chocolates are made using premium couverture from Cacao Barry, and are flavoured with various liqueurs, rose petals, spiced nuts and dried fruit. When it comes to choosing her fillings, Mazzone likes to experiment with South Australian-produced ingredients,including gin from boutique distillery Kangaroo Island Spirits, craft beers from Big Shed Brewing Concern, and wines from McLaren Vale winery Primo Estate. "The seasonal fruits and botanicals usually come from surrounding gardens, including my nonna's and neighbours," she says.

HOW Chocolat by Daniela truffles are handcrafted, then packaged in assortments that change regularly. Most of the assortments feature Daniela's two most popular flavours: Gianduia ganache infused with coffee, Marsala and amaretto, and the "very dark, very edgy" Americano, which combines American ale, stout and salted-caramel ganache. Some collections come with a bottle of wine, too, with the truffle flavours created to match the drop.

WHY "The process is so expressive and romantic," says Mazzone. "It's not about a cookie-cutter mould, and the goal is always to make people feel something beyond the everyday experience of chocolate."

WHERE Chocolat by Daniela truffles are available at chocolatbydaniela.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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