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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.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
The food of Turkey is laden with spice, full of colour and bursting with flavour. Check out our top Turkish recipes here.
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).
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
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.
Beans cooked for this long would be overdone in most dishes, but in traditional Greek food they just work. This recipe is adapted from Modern Greek by Andy Harris.
Il Palagio, the 16th-century Tuscan estate restored by Sting and Trudie Styler, is now taking reservations, writes Josephine McKenna.
If you’re after a dish with a serious society pedigree, you really can’t go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.
Conventional wisdom, however, has it that the dish was created for a society supper for 1500 guests at New York City’s Waldorf Hotel in 1893 (a precursor to the Waldorf-Astoria Hotel, which opened in 1931).
Credit for the salad’s creation is given to Oscar Tschirky, the hotel’s maître d’, a man apparently held in high esteem by the society types who frequented the hotel. But despite his standing and the fact that the salad became a staple in restaurants and hotel dining rooms, early opinions on the dish weren’t unanimously positive. The New Yorker’s food editor at the time, Sheila Hibben, was vocal in her disapproval, stating that Tschirky’s combination of apples and mayonnaise “bred the sorry mixture of sweet salads” and steered the American housewife in the wrong culinary direction.
In its original form, the recipe was very brief. It appeared in Tschirky’s book The Cook Book by ‘Oscar’ of the Waldorf, and instructed simply: “Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise.” The now ubiquitous walnuts were added later, as was the custom of presenting the salad on a bed of lettuce.
We’ve lightened it all up a little. The lettuce bed becomes a tumble of radicchio and witlof leaves, adding a slight bitter note and colour contrast. Apple and celery remain, of course, and as for the mayonnaise, we concur with Oscar. Whip up a batch of your own and this is one salad that can’t be beaten.