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The World's Best sommeliers are coming to Australia

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

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

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

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

Roast pork with Nelly Robinson

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

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

The benefits of live yoghurt

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

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.

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.

Kylie Kwong on bush tucker

Every chef worth their saltbush is foraging these days, but Kylie Kwong knows her limits. "I couldn't go into the bush and forage because I'm not a trained botanist. I'd probably pick something and kill myself." She takes a box of warrigal greens from a high shelf in the cool-room of her Sydney restaurant, Billy Kwong.

"I can't do that. So I get in touch with people who are experts, and that's people like Mike and Gayle."

Mike and Gayle Quarmby run Outback Pride, near Kingston, South Australia, and Kwong's relationship with them has meant a whole new direction for her modern-Chinese diner. "Such beautiful produce," says Kwong. "The saltbush leaves Mike has developed, his amazing warrigal greens, the rosella flowers, the lemon aspens, the desert fruits, the finger limes. The flavours are unique. It really has made me re-assess the whole notion of what Australian-Chinese food is. I've found that many of these ingredients are naturally in harmony with the Chinese flavour profile."

In these recipes, then, you'll find pork belly simmered in the familiar soy, star anise and ginger of Chinese cooking, combined with native finger limes and lilly pillies. Or yabbies stir-fried with XO, sea parsley and samphire. "The flavours are amazing, the textures are incredible," says Kwong.

Her enthusiasm for bush tucker is shared by the likes of GT Chef of the Year Ben Shewry, Circa's Paul Wilson and Quay's Peter Gilmore, among others. "For Chinese new year, Neil Perry came in for dinner and I sent him my stir-fried saltbush with ginger and shiro shoyu. He got up out of his seat, he came into the kitchen and he said, 'Kwongy! Where did you get that saltbush? I love it!' So I threw a bunch of saltbush at him and I sent him Mike and Gayle's contact details the next day. He recognised the quality, the flavour. Mark [chef Mark Best of Marque and Pei Modern] did the same thing. And I'm always inspired by Ben [Shewry], who I adore and respect.

"It was the René Redzepi talk at the Sydney Opera House in October 2010 which first made so many of us chefs sit up and pay attention. I walked out of there and I thought, what are we doing? Why aren't more of us using our own native produce? Was it because we were so obsessed as a nation with all this stuff from overseas, all these exotic ingredients: the foie gras, the truffles?"

Saltbush and rosella flowers, though, are even more difficult to obtain than those imported ingredients, so what's a home cook to do? "There will be people who read this article and say, 'But I can't get that - what's the point?'," says Kwong. "Well, the point is opening people's eyes to the importance of using locally grown foods and native produce."

The Quarmbys established Outback Pride in part to provide employment and training opportunities in Aboriginal communities, and to benefit community health. "The Dalai Lama says one of the most important things in what people do is the motivation and the intention," says Kwong. "The very fact that more and more people are using this beautiful bush tucker is a very important statement in itself. We are saying, in my view, that we support and we respect the indigenous culture here. I mean, it's about time."

Billy Kwong, 355 Crown St, Surry Hills, NSW, (02) 9332 3300,

Where to buy native ingredients

To find retailers of the native ingredients supplied by Outback Pride, visit, then click on "distributor". Contact your nearest distributor for details of retailers in your area who sell the particular ingredients you're looking for. Outback Pride doesn't sell fresh or frozen produce directly to the public from its website.

To order frozen native fruits online, visit Thaw the frozen ingredients before using them.

I Love Warrigal Greens sells warrigal greens to restaurants but doesn't sell via greengrocers or markets. The company is happy, however, to sell small quantities to customers who visit its premises in Liverpool, New South Wales. For details, phone (02) 9600 8673 or visit

Kylie Kwong also recommends inquiring at your local farmers' market or specialist greengrocer.


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