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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Matt Moran opens North Bondi Fish

Matt Moran and Peter Sullivan

Matt Moran and Peter Sullivan

"It's pretty much a very easy, casual place to come straight off the beach to have a fish burger or come in for dinner and have a couple of courses," says Aria chef Matt Moran," and great cocktails - there's a bar there and great outdoor seating and hopefully we'll do it good."

He's talking about North Bondi Fish, his latest restaurant opening with business partner Peter Sullivan, a laidback seafood joint on the former North Bondi Italian site in Sydney.

Gone are the bold blacks, reds and graffiti-spattered ceilings of the room's former life, replaced with wooden communal benches, white-washed Mediterranean hues and a breezy beachside vibe.

Eats-wise, as the name suggests, "it's all about seafood." Expect snacks along the lines of fish fingers and prawn rolls with iceberg and mayonnaise, and larger dishes such as beer-battered flathead with chips and tartare and whiting steamed in a bag with kipflers and orange.

"A lot of it's to share," says Moran, "and I've got a beautiful charcoal grill so we're grilling all our fish."

On the drinks front, it's a mix of beach-friendly cocktails, a daily-changing selection of booze-spiked slushies, house-made sodas and G&Ts three ways: Hendricks and cucumber, Tanqueray with pink grapefruit, and Bombay Sapphire with lime and orange wedges.

Which one will you find Moran sipping come sunset? "At least two," he says, "one for each hand."
North Bondi Fish, 120 Ramsgate Ave, North Bondi, NSW

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