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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.

Fast autumn dinners

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

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.

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.

Wise guy

“I hate this,” Gordon Ramsay said. “I hate this, I hate this, I hate this, I hate this.” He was about to dip his spoon into the first soufflé Alistair Wise had made for him. Tasmanian-born Wise had just joined Ramsay’s London brigade, and this wasn’t the reaction he was hoping for. But all was not lost. “I hate this,” Ramsay said, “because it’s bloody perfect.” And so began Wise’s brilliant career with Ramsay, the result of a working-holiday whim after three years at Circa, the Prince. “Gordon is as big, if not bigger, in real life,” says the talented young chef of his former boss. “There’s no editing for television. It’s the real deal. But people forget he’s an amazing chef, with three Michelin stars, and he has a really amazing palate.” Later, as pastry chef at Gordon Ramsay at the London in New York, Wise was heaped with praise for his creations even though the restaurant itself drew lukewarm reviews. Wise had worked his way through the ranks of Ramsay’s London kitchens and cites Neil Ferguson and Angela Hartnett as his biggest influences. “They instilled the importance of perfection in produce and execution, and the less-is-more mentality,” he explains. “Angela always said you don’t become a real chef until you know when to stop.” But now he’s back. Back home in Hobart, that is. And ready to use his hard-won skills to open a pastry shop, the likes of which this country, let alone the Apple Isle, has never seen. It’ll be a pâtisserie minus the froufrou connotations, he says. “We want to do all the good stuff: ice-cream, sorbet, ice-cream sandwiches, cupcakes and homemade candy and cookies.” He and pastry chef partner Teena Kearney hope to open by the end of the year and, with any luck, other states will follow. The recipes Wise shares with us are versions of dishes he’s cooked in restaurants, others are dishes he likes to cook for himself – the common link is they’re all things he loves, and they all work. And, yes, that soufflé on our cover is one of them.

WORDS EMMA KNOWLES PHOTOGRAPHY CHRIS CHEN

This article appeared in the September 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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