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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.

The benefits of live yoghurt
23.03.2017

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

All-Star Yum Cha
22.03.2017

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.

Albion St Kitchen, Naked in the Sky, No 4

Albion St Kitchen, Sydney

Albion St Kitchen, Sydney

Our restaurant critics' picks of the latest and best eats around the country including Albion St Kitchen, Naked in the Sky, and No 4.

SYDNEY
Albion St Kitchen
Thanks to January's bizarre weather, we've had some random cheese-on-toast days already this year, which makes the star dish on Albion St Kitchen's entrée section all the more inviting. Actually, the combination of Pyengana cheddar, sour-sweet Pedro Ximénez-soaked raisins, French black truffle and asparagus tips (pictured) is a winner hail or shine. It's the same all over the menu at this reimagining of what was once Assiette - Warren Turnbull and the team continue to put some impressive technique on display, whether it's flank steak with sesame, miso and eggplant or the unlikely sounding harmony of honeycomb parfait with pine nut praline and a fennel custard. What's more, it's all the more intriguing for the price: main courses are $30. Albion St Kitchen, 48 Albion St, Surry Hills, NSW, (02) 9212 7979 PAT NOURSE

MELBOURNE
Naked in the Sky
There are some perfectly acceptable things to eat at Naked in the Sky (jamón Ibérico, a salt-cod burger, crumbed ox tongue, a more than decent crema Catalana) but there's no getting away from the fact that this place - four storeys above Fitzroy with a large, wrap-around, glassed in verandah - is all about the view. There's a definite altitude-enhanced buzz to be had whether you're admiring the cityscape, the local rooftops or the distant Dandenongs, helped along by an excellent range of beer and cider, a workmanlike wine list and an impressive global collection of vodka. Naked in the Sky, Rooftop, 285 Brunswick St, Fitzroy, Vic, (03) 9416 2238 MICHAEL HARDEN

PERTH
No 4
While brunch choices like kedgeree and waffles with salted caramel ice-cream speak to kitchen ambition, evenings are when Tom Randolph and co really step things up. At first glance, the prices might appear steep - dinner guests can opt for either a two- or three-course prix fixe menu ($70 and $90 respectively) - but factor in the complimentary amuse-bouche, Italian-inspired savoury course and pre-dessert, and the value shapes up. Tightly composed dishes like pillows of goat's cheese "gnocchi" in tomato water and glassy Shark Bay scallops with a savoury bone marrow custard certainly go a long way towards reassuring diners they're in good hands. So too the spirited floor staff and dramatically lit room. Here's hoping this new café marks the end of this site's revolving-door days. 4 Blake St, North Perth, WA, (08) 9444 6678 MAX VEENHUYZEN

BRISBANE
"Hot" hasn't been the big conversation starter in Queensland this week so much as "wet". Nerves were shredded, but Brisbane's riverside restaurants are nearly all home and dry after Tuesday's flood peak of the Brisbane River turned out to be far less damaging than expected.

Most of those venues affected earlier in the week are waiting for buildings to be declared safe, for electricity to be restored and for coolrooms  to be restocked before they reopen.

Peter Sullivan and Matt Moran's Riverbar & Kitchen at Riparian Plaza went under, but only experienced "minor water damage" in the end on Monday. The owners of Alchemy, further up the river, say they avoided inundation only to cop a drenching from rainwater runoff from their building. Co-owner Angelica Jolly said it was likely to be weeks rather than days before they could reopen. "The gyprock is saturated, part of the ceiling has had to be pulled out and we're waiting to see how the floor holds up."

Javier Codina's Moda on Edward Street in Brisbane's CBD also copped a taste of ex-cyclone Oswald's wrath when a window was blown out of its frame by powerful wind gusts. Jellyfish owner John Kilroy, meanwhile, said he'd expected the worst for his boardwalk-level restaurant at the Riverside Centre, written off in the 2011 floods, but it escaped with no damage and hopes to open for lunch on Friday. "We'd cleared the restaurant, taped the windows and sandbagged everything - maybe we frightened the flood away," he joked.

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