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Guillaume is finally ready for business.
’Tis the season to be roasting; how about something new to stick in the oven this Sunday?
With over five decades of combined experience, and 13 years working side by side, it’s no wonder these two are creating majestic, award-winning wines.
Taking two distinctly different paths into winemaking, Phil and Rochelle Kerney finally settled in Orange where they are making a big impact with chardonnay.
With no prior links to the wine industry, Nick Spencer signed up for a winemaking course and hasn’t looked back. After trotting the globe making wine he has now returned home to Canberra, where he is producing sublime drops.
Between her four children, a cellar door at Middleton Beach, annual vintages in the south of France and the selling, leasing and buying of vineyards, it’s remarkable Rose Kentish finds time to make any wines at all, let alone exceptional ones.
Tourism Australia has announced three chef ambassadors...
Shannon Bennett turns his focus to joggers and young families at his new French-Vietnamese eatery.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Dumplings to vanilla puffs – winter just took a turn for the better.
Korean cuisine - including the likes of bibimbap, bo ssam and mandu - is having its moment under the Australian sun right now. Get a taste with our collection of Korean recipes.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Everyone knows meat tastes better closer to the bone, especially when it's prepared in any of the 30 ways we've collected here just for you.
From soups to spiced-up sweets – we've got late winter covered.
1. King George whiting marinato, Lalla Rookh
The customer is always right. And if guests at this slick new inner-city tavern want a tasty, lunch-hour-friendly meal, Joel Valvasori-Pereza is going to give it to 'em. Consider the bar indelibly raised for chicken schnitzels and steak sangers in Perth. But Valvasori-Pereza's talents run deeper than ace counter meals, his knack for flavour matchmaking best admired in this winning dish of dazzlingly fresh King George whiting briefly bathed in lemon, fennel and olive oil. Served on a bed of sweet, thumbnail-sized broad beans and fennel trimmings - shaved bulb, pollen, fronds - it's a rousing endorsement for our man's "La Cucina Westraliana". Lalla Rookh, lower ground, 77 St Georges Tce, Perth, WA, (08) 9325 7077
2. Havervadgård lamb, shrimps and dill, Relæ
Down on Copenhagen's hip and happening Jægersborggade, Christian Puglisi plays a major role in maintaining Danish cuisine's forward momentum. Exhibit A: this winning riff on surf 'n' turf in which he drapes a thin veil of raw lamb (it gets briefly torched for service) over a typically Danish flavour mix of soft onion, powdered prawns and dill to thrilling effect. Relae, Jægersborggade 41, 2200 Copenhagen N, Denmark, +45 3696 6609
3. Silver ear mushroom, clementine, rum and vanilla, Le Chateaubriand
Slices of frilly fungus poached in rum till they take on the texture of tripe. Tufts of vanilla-flecked cream. Segments of clementines, skin and all. Unlikely bedfellows, true, but together these three amigos make for one of 2012's most remarkable desserts. Le Chateaubriand, 129 avenue Parmentier, Paris, France, +33 1 43 57 45 95
4. Italian coleslaw, The Trustee Bar & Bistro
A gusty, crisp-to-the-bite assemblage of cabbage, fennel, capers, onion and mint, this side salad par excellence has as much in common with soggy supermarket 'slaw as the Grana Padano shavings studded throughout have to powdered shaker "parmesan". A revelation. The Trustee Bar & Bistro, 133 St Georges Tce, Perth, WA, (08) 6323 3000
5. Street corn, El Público
A corny dish in the very best sense of the word. Young go-getter Sam Ward starts with ears of corn, grills 'em, takes the kernels off the cob and then braises them in lime and epazote. Accessorised with the usual south-of-the-border suspects of chilli, lime, house-made mayonnaise and queso fresco, it's a key figure in the Mexican food revolution out west. El Público, 511 Beaufort St, Highgate, WA, 0418 187 708
6. Four-year-old Comté and black truffle, Agapé Substance
Shards of raw milk rendered outrageously complex by time, crowned by slivers of equally earthy black truffle. What's not to like about this throwback to chef David Toutain's years at fabled Left Bank three-star Arpège? A cheese course for the ages. With the recent announcement that Toutain's final service will be 1 December, let's hope this dish follows him to his next digs.
7. Pastrami, rye cracker, fermented cabbage and
Otherwise known as everything that's great about the Reuben sandwich abridged to three mouthfuls of crunchy, meaty and zingy deliciousness. Garagistes, 103 Murray St, Hobart, Tas, (03) 6231 0558
8. Congee, ham and yolk, Momofuku Seiobo
How do you describe Momofuku Seiobo in a word? I vote "Australian". Sure, that freewheeling Momofuku attitude to food (and music) remains in full effect, but it's the way native ingredients are effortlessly, deliciously and respectfully incorporated into dinner that struck me most. Warrigal greens. Striped trumpeter. Bruny Island Cheese Co's ridiculously good C2 raw-milk cheese. Local heroes all of them. But don't think for a minute the kitchen has turned its back on its Asian roots. While this gruel-like mass of boiled rice rings true with conventional congee wisdom (pictured above), the similarities end there. Bolstered with scraps of jamón serrano, a film of preserved egg yolk and savoury kombu doughnuts in an Earl Grey broth, it's a comfort food makeover done very, very right. Momofuku Seiobo, The Star, 80 Pyrmont St, Pyrmont, NSW, (02) 9777 9000
9. Peas, cottage cheese and strawberry, Septime
Dazzlingly fresh cottage cheese. A blob of sharp, barely-there strawberry emulsion. Pea presented in purée, tendril and au natural form. Together, it's a compelling three-ingredient homage to summer, as told by Parisian it-chef Bertrand Grébaut (coming soon to a Melbourne Food & Wine Festival near you). Septime, 80 rue de Charonne, Paris, France +33 1 43 67 38 29
10. King George whiting wrapped in paperbark, Attica
Finfish is back at the pride of Ripponlea. And how? For his latest sustainable and culturally sensitive trick, GT Chef of the Year Ben Shewry wraps fillets of King George whiting in sheaths of paperbark, then grills the parcels over charcoal till the fish is meltingly just so. Attica, 74 Glen Eira Rd, Ripponlea, Vic, (03) 9530 0111
He's made a list and checked it twice. Drum roll, please, fo...
They've made a list and checked it twice. Drum roll, please,...