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The frescoes are repainted, the stonework repaired, the chandeliers sparkling – Karen Kissane checks into a landmark Paris hotel restored with the same care lavished on the Palace of Versailles and the Louvre.
A wrap-up of some of the most unique properties Australia has to offer.
A French cheesemaker broke the mould with his new method of recreating the classics, writes Will Studd.
The team from Full Circle strikes again.
What's 25 in restaurant-years? A lifetime? For Rockpool it's been more than a generation...
When Steve Pannell left BRL Hardy in 2003 to start a small label with his wife they had neither vineyards nor a winery...
Anyone curious to learn why the Apple Isle is becoming the epicentre of New World sparkling should head to Effervescence Tasmania...
Hold onto your twirling forks, spaghetti fans, Mitch Orr is back heading a kitchen...
They're the unofficial food of the stadium, the birthday party and the road trip...
Gallic good times indoors and out – it’s our French issue and here's a preview of the recipes.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.
Pack a bag full of our picnic-friendly recipes - from cinnamon buns to fried chicken and coleslaw rolls. All you'll have left to do is find that perfect spot to enjoy them in.
Note You'll need to begin this recipe a day ahead. Chipotle chillies in adobo are available from select delicatessens including Monterey Mexican Foods.
One of the most important and delicious developments in
Australian gastronomy over the past decade or so has been the
proliferation of locally produced pale, dry rosé wines modelled
loosely on the gorgeous pale, dry rosé of Provence.
Yes, I know this is a big call ("One of the most important developments in gastronomy"? Seriously?), but I'm sticking to it: pale, dry rosé produced from fine-flavoured grapes such as pinot noir is a fantastically food-friendly drink that speaks of sophistication and cultural maturity. But as much as I love the style, a pale, dry rosé would be absolutely rubbish with this dish. Just think about it. Tangy buttermilk and hot spice in the marinade. Slow char-grilling. Tomatoes, chipotle chillies and garlic… Hellooo! An effete, oh-so-pale pinot rosé wouldn't stand a chance against that massive wall of flavour bearing down on your tongue.
No, what's needed is a deep magenta-coloured old-school Aussie rosé with balls: bouncy red berries, smooth 'n' sweet fruitiness and maybe some grippy tannins to round the whole thing off. A pink wine that's almost but not quite a red. And served really cold, too, in capacious tumblers. No place for fancy crystal stemware here, thank you very much.