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The team behind Dainty Sichuan have been busy of late. Find out what they've got in store for Melbourne...
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.
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.
Note This dessert is great served at room temperature, when it has a really fudgy texture. However, it's also good warm.
Chocolate desserts need really sweet, intensely flavoured wines that are able to cut through the tongue-coating qualities and bitterness of cocoa. Dense, molasses-like fortified sweet wines such as Pedro Ximénez and Australian tokay are perfect: they have just the right strength, weight and concentration. As any sweet tooth will tell you, too, chocolate goes wonderfully well with raisins, which is pretty much what the ultra-ripe pedro or tokay grapes look like before they're harvested. I have also discovered, after years of research, that tokay has a particular affinity for cooked pears. Unlike muscat, which can be almost raisin-like in its fruit sweetness, tokay wines tend to have a little more of a savoury edge that complements the graininess you find in the texture of pear. Incidentally, as a result of a trade agreement with Europe, Australian winemakers have agreed to stop using the name "tokay" and have dreamt up a very similar alternative: expect to see bottles of "topaque" appearing on your wine shop shelf during the next few years.