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The benefits of live yoghurt
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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
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Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
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Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
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Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Otto Ristorante
Italian
  • The Wharf,
    6 Cowper Wharf Rd,
    Woolloomooloo,
    Sydney, NSW
  • (02) 9368 7488,
    ottoristorante.com.au
  • Daily noon-10.30pm

Otto Ristorante
-33.86763,151.221055

Here's a spot for sun-drenched lunches fuelled by white-peach Bellinis and bright antipasti. The glow of Otto's egg lamps has long drawn Sydney's glitterati, who flock here for the cashed-up marina vibe, snappy service and sensuous riffs on traditional Italian fare. There's polish in Richard Ptacnik's pasta offerings, as in twists of strozzapreti with juicy king prawns, robust chilli and a punchy calamari sauce, or black and white tagliolini dressed with garlic, chilli, scallops and cherry tomatoes. Seafood is also treated with finesse, be it braised octopus served atop a popping ensemble of fregola, roasted tomatoes and fennel, or a simple plate of well-seasoned barramundi, crisped in the pan and finished with a squeeze of lemon. There's edge in the desserts, especially a tropical panna cotta with coconut milk and coconut ice-cream. Pair all of that with a Montalto pinot grigio from the Italian-Australian list and you're living la dolce vita.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $18-$30

    M $38-$49

    D $18-$20;

    dégustation $140

     

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    BYO Tues
  • Chef:
  • Richard Ptacnik

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