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Chefs past and present will prepare a special dinner to mark Park Hyatt Sydney's 25th anniversary...
Our restaurant critics' picks of the latest and best eats around the country right now: Gondola Gondola, Adelaide.
Our restaurant critics' picks of the latest and best eats around the country right now: Din Tai Fung, Melbourne.
It’s cooking with wood but not as we know it. At Firedoor, Lennox Hastie turns out food that surprises in its precision and subtlety, writes Pat Nourse.
The Whitney Museum’s new annex adds to the district’s reincarnation.
Lennox Hastie is blazing a trail at his new Sydney restaurant, Firedoor, and you’re invited to join the party.
Silverbeet is ideal for boosting a gardener’s confidence: it’s the leafy green that keeps on giving.
Bennelong restaurant is finally open for business under the Quay crew.
Curries, soups and the comfort of custard – it’s time to hunker down for soul food packed with flavour.
This makes a big batch, so if you don't have an extra-large saucepan, halve the recipe. It keeps well refrigerated for several days and also freezes well.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Sydney's coffee scene has come a long way with top-notch java shops popping up faster than you can say "macchiato".
This cider-roasted pork melts in the mouth. Stuffed into rolls with crunchy crackling and crisp apple slaw, it makes an ideal lunch. Don't let the pan juices go to waste - spoon them over the pork as you fill the rolls.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.
This ramen stock has been inspired by a David Chang recipe in his book Momofuku.
Nothing quite says 'truly, madly over-the-top frothy fun' like lemon meringue pie, yet it started, in a way, with the Quakers, a group more typically associated with sobriety, broad-brimmed hats and oats. The Quakers, you see, are widely credited with inventing lemon custard in the late 18th century; no lemon custard (or curd), no lemon meringue pie.
The term pie is used somewhat unusually here, as a pie is typically covered with a lid of some sort, while a tart is open. The argument among pie authorities, then, is whether meringue constitutes a lid.
The hair-splitters say a classic lemon meringue pie has lemon custard as its filling, thickened with cornstarch, while the same dish made with a sharper lemon curd filling is best termed a lemon meringue tart. The recipe we present here is a hybrid, the best of both worlds, if you will, so call it by whichever term takes your fancy.
A tart by any other name…
Daniel Alps at Strathlyn
Lemon curd topped with slow-baked meringue, served with zest-spiked lemon syrup. 95 Rosevears Dr, Rosevears, Tas, (03) 6330 2388.
Le Paris Brest
Tarts with buttery lemon curd on sweet shortcrust pâté brisée. Shop 9, Kalamunda Village Shopping Centre, Kalamunda, WA, (08) 9293 2752.
In Noosa we find this cracker, replete with fired Italian meringue on top. 195 Weyba Rd, Noosaville, Qld, (07) 5449 9755.