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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.

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.

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.

Buzo al fresco

Want to make perfectly formed crespelle? Take some pointers from the Buzo chefs as they rattle the pans in our web exclusive video. 

The Negroni is the preferred icebreaker in the Buzo social circle. “You want it to pack a punch,” says Todd Garratt, “to loosen the tongue.” It gets the conversation flowing, adds Traci Trinder. “And after a few drinks,” says James Hird, “everyone is straight-in-the-eye talking.”

Chefs Garratt and Hird and front-of-house dynamo Trinder are the brains behind Buzo, a small Italian restaurant in Woollahra that happens to be one of the best trattorias in Sydney. “There are no barriers here,” says Garratt. “Which is what I think a trattoria should be,” continues Hird. “Casual, laid-back, delivering the best product you can for the price.”

To loyal diners, the trio is the ideal representation of the work-hard-play-hard ethic, and their brand of teamwork is enviable – not least because it involves equal parts Negronis and Reschs Pilsener. Diners, Trinder reckons, quickly appreciate the Buzo way of doing things. “They feel at ease, wandering into the kitchen and having a chat to the boys,” she says. “We’re good friends with heaps of our customers – it’s a relaxed, genuinely seasonal neighbourhood restaurant.”

When it comes to entertaining at home or on a weekend away, Hird believes in advance preparation so that you can have more time to savour those drinks and conversation. “A big mistake people make when they’re cooking at home is to try and do everything last minute,” he says. “Don’t stress too much about doing it, it’s all pretty simple.”

For this shoot, we’ve joined the Buzo crew and their friends at Hird’s sister’s property in the Kangaroo Valley. The winter lunch Garratt and Hird have put together is, Garratt says, simply what they like to eat. “Nothing too fussy, just good strong flavours and respect for produce. It’s a pretty organic menu: simple, but worked enough to make it worthwhile.” Buzo, 3 Jersey Rd, Woollahra, NSW, (02) 9328 1600.

WORDS LISA FEATHERBY PHOTOGRAPHY WILLIAM MEPPEM

This article appeared in the August 2009 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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