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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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 kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
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.
Lunch Tue-Sun noon-2.30pm
Dinner Tue-Sat 6pm-10pm, Sun 6pm-8pm
Keen-eyed diners will have noticed there's more to the Four than ever, the dining room expanded by a third. It's a sympathetic renovation, though, most noticeable to the ear, with noise levels midweek to rival what you used to cop only at weekends. It's suited-and-booted Paddington types, hooting over the punchy wine list and hollering for more beers from the main bar of the pub. Good thing, then, that Colin Fassnidge so consistently maximises every drop of flavour from the likes of barely poached red prawns, sitting pretty in a clean ham-hock broth with salty sea greens. Roast chicken reaches new heights paired with celeriac, prunes and the bread it was roasted on (juicy!), while crunchy battered bits of kale make the surprising garnish for veal precisely poached in milk with braised brisket. Desserts (liquorice-poached quince with parsnip, say) are a little kooky and a lot sweet. It's a rollicking good time; long may the Four roar.
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