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We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.
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Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
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Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
Lunch Fri-Sat noon-2pm
Dinner Tue-Sat 6.30pm-11pm
THIS RESTAURANT HAS CLOSED.
The new name is clunky but that's the only downside to chef Jim McDougall truly making Stefano di Pieri's former restaurant his own. The atmospheric cellar with its warren of low-ceilinged, rough brick-walled rooms feels familiar, but distinct changes are apparent. Service, always pretty good, is sharper and more focused, particularly in relation to the trend-conscious and well-priced wine list. McDougall's food also seems more direct, enthusiastically embracing local produce in exciting ways, such as the kangaroo carpaccio curing on a Murray River salt block and teamed with a wild mustard ice-cream, or the Murray cod served with inland sea plants, or agnolotti of local smoked sheep's cheese with lamb sweetbreads. It's modern, technique-forward food but it never feels forced or flashy and often, say with a dessert of quince, spiced carrot purée and dried apricots, it's as lovely to look at as it is to eat.
2 course lunch $55, 3 course lunch $62, tasting menu $175 (Tues-Sat), reduced tasting menu $130 (Tues-Thurs, Lunch Fri-Sat)
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