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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
The Potts Point brasserie was here for a good time rather than a long time.
Note Baby shiso and mizuna are available from select greengrocers. If unavailable, substitute with other baby leaves such as coriander and lamb's lettuce (mâche).
I haven't had these statistics officially verified, but the quantity of semillon sauvignon blanc likely to be consumed in Australia this summer would fill Sydney Harbour three times over. The style has become a perennial favourite among white wine drinkers everywhere - and for good reason. Unlike the overtly herbaceous, passionfruity punch of a single varietal sauvignon blanc, or the lean, lemony tartness of a straight semillon, blending the two together can knock back savvy's boisterous nature and fill out sem's austerity, creating a more complex, harmonious, food-friendly whole. This dish is extremely well-suited to the aromatic, youthful qualities of a good 2007 vintage sem sav: the clean, fresh flavours of the whiting reflect the up-front directness of the wine, while the savoury semillon component is echoed by the toasty notes of the sesame. The cut of rice wine and mirin and the aromatic herbal kick of the sauvignon is reflected in the crunchy green of the cucumber and peppery bite of the leaves.
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