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.

Where Australia's top chefs want to eat

Clockwise from top left: René Redzepi of Noma and Magnus Nilsson of Fäviken, James Henry of Bones, Daniel Puskas and James Parry of Sixpenny and Brett Graham of The Ledbury.

Clockwise from top left: René Redzepi of Noma and Magnus Nilsson of Fäviken, James Henry of Bones, Daniel Puskas and James Parry of Sixpenny and Brett Graham of The Ledbury.

We asked Australia's leading chefs to name the restaurants they most wanted to visit in 2013. Here are the results.

Twenty years ago, if you'd asked Australia's chefs to name the restaurants they'd most like to visit, chances are you'd have ended up with a list that was almost exclusively French. Restaurants in Brazil or Sweden would have been cause for comment, as having a restaurant in regional Victoria make the top three might've been. Things have changed, it seems. Earlier this year we asked some of today's culinary leaders where they'd like to eat in 2013 and their responses revealed some interesting trends.

Out of the 142 restaurants mentioned, only five are in France. North America, Scandinavia, Japan, and the UK are well represented, as is an impressive number of Australian restaurants. France, while still important, is no longer the fountainhead of inspiration for professional cooks in Australia that it once was. Instead, they want a taste of Magnus Nilsson's innovative Nordic cuisine at Fäviken in Sweden, Alex Atala's contemporary Brazilian at São Paulo's Restaurant DOM - and indeed James Parry and Dan Puskas's ambitious modern Australian at Sixpenny in the suburbs of Sydney.

What are we to make of this? The sample is small, true, but it takes into account the nation's earliest adopters and blazers of trails. The cuisines of Fäviken and Restaurant DOM, the two most popular restaurants on the list, aren't well represented on Australian soil. They also take provenance of ingredients more seriously than most. In the case of Fäviken, a 14-seater in the remote province of Jämtland, Sweden, origin is everything. Almost everything on Nilsson's menu is either grown on the estate the restaurant sits on, or sourced from the immediate vicinity. Though it casts a wider net, geographically speaking, DOM holds to a similar philosophy, putting the produce of the Amazon and Brazil front and centre.

Sydney chef Kylie Kwong says it was this approach that attracted her to Noma, René Redzepi's Copenhagen restaurant. "No cook apart from my mother and Neil Perry has had such an enormous impact on the way I sense, think and feel about food and cooking as René Redzepi," says Kwong. "His cooking philosophy, based around using native ingredients - that which literally grows all around us in our own backyards - to express a certain time and place, to reflect the local traditional cuisine, social, historical, environmental and political landscape, completely resonates with me."

The fact that a great many of the chefs named restaurants in Australia as the places they were most excited to visit is also interesting, with Three Blue Ducks in Sydney, Melbourne's Attica and The Royal Mail Hotel in Dunkeld, regional Victoria, all polling strongly (our survey took place before chef Dan Hunter announced that he was leaving the restaurant).

If you're looking further afield for stops on your next overseas adventure, there's everything here from Guisados, an east-LA taco joint, to Torihei, an Osaka yakitori bar. The horizons are broad, our chefs are hungry. Dig in.

The top 5 restaurant rankings
1. Fäviken, Järpen, Sweden

2. Sixpenny, Sydney, and Restaurant DOM, São Paulo

3. Three Blue Ducks, Sydney; The Ledbury, London; Attica, Melbourne; and The Royal Mail Hotel, Dunkeld

4. Bones, Paris; Noma, Copenhagen; Husk, Charleston; Sepia, Sydney; Quay, Sydney; Loam, Drysdale; Flower Drum, Melbourne; Momofuku Seiobo, Sydney; and Sukiyabashi Jiro, Tokyo.

5. In De Wulf, Belgium; Guisados, East Los Angles; Maaemo, Oslo; and RyuGin, Tokyo.

See the full list of Australian chefs' favourite restaurants here.

The top 5 restaurant rankings
1. Fäviken, Järpen, Sweden

2. Sixpenny, Sydney, and Restaurant DOM, São Paulo

3. Three Blue Ducks, Sydney; The Ledbury, London; Attica, Melbourne; and The Royal Mail Hotel, Dunkeld

4. Bones, Paris; Noma, Copenhagen; Husk, Charleston; Sepia, Sydney; Quay, Sydney; Loam, Drysdale; Flower Drum, Melbourne; Momofuku Seiobo, Sydney; and Sukiyabashi Jiro, Tokyo.

5. In De Wulf, Belgium; Guisados, East Los Angles; Maaemo, Oslo; and RyuGin, Tokyo.

See the full list of Australian chefs' favourite restaurants here.

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Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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