Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.
After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.
Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.
Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.
Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.
Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".
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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
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New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Here's the story behind it.
This juicy, golden fruit spells summer. Serve it in a slushie, a salad or a dessert for an instant lift of sweetness.
Dinner Mon-Fri 5pm-10pm; Sat-Sun noon-10pm
Is everyone at Monopole on an illicit hot date or what? It certainly feels that way. Maybe it's the provocative black-on-black interiors, the breathless hum of jazz, or the way the staff respond to the smallest twitch of body language and appear instantly at your side. Or maybe it's the brooding exoticism of the multi-award-winning wine list curated by Nick Hildebrandt, voluptuous with cult Champagne and Burgundy. House-made charcuterie is fittingly adult, as is the oyster-cream accompaniment to grilled skirt steak. Is this place a wine bar or a restaurant? Salt cod with peas, pistachio and mint, popping with bright, thrilling flavour, scores big points for the kitchen. The only moment when the ardour might cool is dessert; it feels too sweet and cheerful to match the menu's other more grown-up pleasures. Good thing, then, that there's plenty of cheese on offer and a lot more wine.
Shared plates $8-$30
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