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This year, Dom Perignon has teamed up with Spanish chef Ferran Adria to "decode Dom Perignon".
Lost Heaven is Melbourne's Hu Tong restaurant group gone Sichuan - which translates as good regional food with smartly honed design principles.
With Fashion Week descending on Sydney this week, the number of skinny lattes (and ladies) doing the rounds has skyrocketed.
Our restaurant critics' picks of the latest and best eats around the country right now.
Acme adds another letter to the acronym this Sunday afternoon: tea, of the high variety.
Our restaurant critics' picks of the latest and best eats around the country right now: Delhi Streets, Melbourne.
Our restaurant critics' picks of the latest and best eats around the country right now: Madame Hanoi, Adelaide.
The food of Turkey is laden with spice, full of colour and bursting with flavour. Check out our top Turkish recipes here.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Meatballs come pretty close to the top of the scale when it comes to comfort eating. Check out our slideshow for some of the meatball recipes we love, ranging from the classic (spaghetti con polpette) to the slightly less familiar (rabbit broth with rabbit and barley dumplings).
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Il Palagio, the 16th-century Tuscan estate restored by Sting and Trudie Styler, is now taking reservations, writes Josephine McKenna.
American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
If the pie is an Aussie icon, the party pie is true-blue fair dinkum to the next power. Other countries have pies at parties, of course, but it says a lot about Australia that we are the standard-bearers for the party pie, a version of the workaday coffin slimmed down, bite-sized and ready to entertain the after-five crowd as readily as the under-fives.
Speaking of coffins, here’s a little-known fact: the use of the word “coffin” to describe a pie is not, as is commonly assumed, a play on words regarding the pie’s contents. The pie usage came first, and the funereal sense has only been with us in English since the 16th century.
Could it be that the party pie is an under-recognised Australian culinary innovation? We know we can’t claim the full-sized version as our own, much as we’d like to, so here perhaps is a new rallying point for culinary patriotism.
They’ve got knishes, calzones, curry puffs, pasties, samosas and pirozhki and we’ve got party pies. Say it loud, say it proud. Or at least until it turns out they were invented by New Zealanders. Enjoy them while you can.