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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.
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The Whitney Museum’s new annex adds to the district’s reincarnation.
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Silverbeet is ideal for boosting a gardener’s confidence: it’s the leafy green that keeps on giving.
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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.
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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.
Sydney's coffee scene has come a long way with top-notch java shops popping up faster than you can say "macchiato".
Bennelong restaurant is finally open for business under the Quay crew.
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 is one of the most famous dishes from Sichuan. Mrs Chen of the Qing Dynasty, who apparently was scarred with pock marks on her face, was said to be the wife of a chef but it's her beancurd dish, with its lingering spicy and slightly numbing aftertaste that has earned her a solid celebrity status. Made with soft textured beancurd that is difficult to find outside Asia, the intensity of the flavours is usually enhanced by tiny leeks. It is a rich and warming dish on chilly winter evenings.
Note Salted black beans (dou chi) are made from fermented, salted soy beans. Also called black fermented beans or preserved beans, they are savoury with a wonderful aroma reminiscent of a good soy sauce.