Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Michelin man

Brett Graham, the 33-year-old chef-patron of The Ledbury, is one of the most respected chefs in London. He's the only Australian currently to hold three Michelin stars, and The Ledbury, with two, recently leapt ahead 20 places in the World's 50 Best Restaurants Awards list to number 14. But if Graham is a kitchen superstar, it's definitely in the quiet-achiever mould.

It was The Ledbury that really put him in the public eye, but his ascent prior to that was steady. Graham was brought up just outside Newcastle, NSW, and during his three-year stint at Banc in Sydney he won the Josephine Pignolet Young Chef of the Year Award, which allowed him to travel to London, where he was taken on at The Square in Mayfair, a two-starred fine-diner. "I was so keen just to learn as much as possible," he says, "and seeing all the new produce was a big eye-opener."

In 2002 Graham won his next Young Chef of the Year Award, while working at The Square. "In the 20-odd years of running The Square there are maybe half a dozen chefs who have really stood out," says The Square's chef and co-owner, Phil Howard. "Brett was the cream of this elite crop - hugely inquisitive, immensely energetic, extraordinarily gifted, but most importantly, just a great cook." Graham is also a serious eater, a quality Howard finds lacking from all too many chefs. "This is ultimately the raison d'être of his cooking and the very reason it is so successful," Howard says. Howard was so impressed by Graham that he and The Square's co-owner, Nigel Platts-Martin, put their own money behind Graham when he set up The Ledbury.

Though Graham's cooking was very well received when The Ledbury opened, it has steadily improved. "Brett is the only chef in the country who manages to unite creativity, innovation and deliciousness in not only a harmonious way but where the whole is significantly more than the sum of the parts," says Howard. "His cooking is elegant, pure, sophisticated and utterly delicious."

Graham's style has shifted from what might be called Modern French in the early days, to a style that uses British ingredients and is more firmly rooted in the English countryside. Dishes such as flame-grilled mackerel with smoked eel, Celtic mustard and radishes, or loin of venison baked in Douglas fir with beetroot, red wine lees and smoked bone marrow, tease and surprise the palate.

Graham is also now the co-owner of The Harwood Arms, a Michelin-starred gastropub in Fulham, south-west London. He doesn't cook there, but he does contribute directly: one of his hobbies is game shooting, a pastime he shares with another Harwood Arms co-owner, Mike Robinson, who has the shooting rights to a large country estate only an hour outside London. Their shoot frequently finds its way onto the menus at The Harwood Arms. Graham has put down roots in London, and he and his partner of 11 years, Natalie James, are getting married later this year. "I love England," he says.

"I seem to have settled here permanently."

The Ledbury, 127 Ledbury Rd, Notting Hill, +44 20 7792 9090; The Harwood Arms, Walham Gr, Fulham, +44 20 7386 1847.

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The Royal Mail Hotel is changing
28.03.2017
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17.03.2017
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16.03.2017
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Aaron Carr to leave Vasse Felix after 21 years
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