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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.
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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.
The Potts Point brasserie was here for a good time rather than a long time.
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.
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This is our version of the good old chips'n'dip combo. You could try using interesting potatoes such as purple congoes to bring colour to your party starter.
Predictable, clichéd, fool-proof food-and-drink matches evolve over time for a very good reason: while they're not groundbreaking, exciting or innovative, they work - and taste delicious - time and time again. You could, for example, probably choose plenty of white wines or pink wines or even light reds to go with this month's recipe - a pungent sauvignon blanc, perhaps, or a pale, dry pinot rosé, or even a cool Beaujolais - but you know as well as I do that salty, chilli-laced fried potatoes are really best washed down with a glass of cold beer. Especially if they're accompanied by the salty, cheesy, caramelised goodness of ricotta, roast onion and feta dip. So the question is, which beer? The freshness of a lager would work, but the beer might not have enough flavour and oomph. A dark ale, porter or stout would perhaps be too heavy. So I'd plump for something in the middle like an India pale ale. Developed (so the story goes) in the UK in the time of the raj, IPA is a full-strength beer with medium-bodied flavour but high levels of hop aroma and bitterness: the extra hops helped preserve the beer on its journey to India and produced a drink with more flavour and character.
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