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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

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.

New cruises 2017

Cue the Champagne.

1980s recipes

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.

Melbournes finest meet Worlds Best

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

The most expensive dishes in Australia

Silks’ braised abalone with webbing from duck’s feet: $1380 per kilogram
To spend as much money on food as fast as you can, head to Crown’s high-end Cantonese restaurant Silks and order a portion of the braised abalone with webbing from duck’s feet. At $138 per 100 grams (or $1380 per kilogram), this is a rare luxury.  Half the price, but still a heady spend, is Neil Perry’s 200 gram wagyu rib eye at Rockpool Bar & Grill: it’s a “mere” $110. For sheer dollar-per-gram outrageousness, it’s hard to avoid Grossi Florentino’s plate of oscietra caviar: $120 gets you 15 grams of the precious roe, crème fraiche, grated egg and toast. Lovely breakfast.
Silks, Crown Entertainment Complex, 8 Whiteman St, Southbank, Vic, (03) 9292 6888.

Otto’s taglierini all’aragosta: $140
Technically, Astral’s $425 caviar service (50 grams of farmed sevruga with traditional garnishes and blini) is easily the most expensive dish we’ve seen in Sydney but it’s so easy to blow the big bucks on caviar, truffles and anything else priced by the gram that we thought we’d look further afield. Which brings us to Otto’s – a 650 gram Tassie lobster, direct from the tanks to you, cooked with vermouth, Joseph extra-virgin, chilli garlic, parsley and fresh taglierini. Oh. Yeah. Baby. Then again, there’s always Rockpool (fish)’s $145 mud crab (around $12.50 per 100 grams) – and that doesn’t include noodles.
Otto, area 8, 6 Cowper Wharf Rd, Woolloomooloo, NSW, (02) 9368 7488.

Double-boiled bird’s nest, Yú, Perth: $138
Put your mind to it and you could spend a substantial amount of dosh here at Perth’s most opulent Cantonese restaurant. Authentic artefacts and golden cutlery all contribute to the ambience. Peking duck is here, of course, along with shark’s fin and jellyfish. The most expensive dish on the menu, however, is the Chinese delicacy of bird’s nest. When the imported nests are cleaned and soaked, the swallow saliva from which they are constructed takes on a fine, gelatinous texture. Yú offers a sweet version with rock sugar and coconut, or you can try them in a savoury soup with lobster, crab or chicken. Given they sell for $138 a pop, you might just have to take our word on that.
Yú, Burswood Entertainment Complex, Great Eastern Hwy, Burswood, WA, (08) 9362 8238.

WORDS JANE CORNES, JOHN LETHLEAN AND PAT NOURSE PHOTOGRAPHY MARCEL AUCAR

This article appeared in the April 2008 issue of Australian Gourmet Traveller.
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The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
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