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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Entrecôte Parisienne Steakhouse & Bar

Jason Jones & chef Simon Moss

Jason Jones & chef Simon Moss

The South Yarra restaurant formerly known as Lynch's (and, less memorably, The Millswyn and Louie) is set to become a French steakhouse. Serial restaurateur Jason Jones (Moor Please, Prix Fixe, Friends of Mine) has teamed up with Adam North of Hopkins River Beef to open Entrecôte Parisienne Steakhouse & Bar in early December.

The idea of Entrecôte arrived, fittingly enough, over dinner at Le Relais de Venise L'Entrecôte, the famed steak frites joint in Paris. Jones and North were (separately) holidaying in the city when they ran into each other and, inspired by their dinner, began talking about bringing a similar concept to Melbourne.

It'll be all about the (Hopkins River) beef. Diners will choose how their steaks are cooked, and will have few decisions to make after that. Steaks will be served with an anchovy, herb and mustard-based sauce, bottomless serves of French fries and a green salad.

"We'll have oysters and French onion soup if people want them," Jones says. "This is a French restaurant that does steak. It's very simple. Sweets will be classic French bistro fare like chocolate mousse and crème brûlée."

Entrecôte will serve breakfast from 7am to 1pm, offering "le petit déjeuner" - a baguette with French butter and jams, cheesy baked or hard-boiled eggs with caviar, pastries, orange juice, tea and coffee.

The French-themed makeover comes courtesy of interior designer David Flack, while Simon Moss (ex-Sapore) will run the kitchen, fresh from a recent trip to Paris for steak-frites inspiration.

Lynch's, of course, was infamous for its ban on children, something Jones reckons isn't going to be an issue at Entrecôte. "If a child wants to pay $39 for steak frites, we've got no problem with children," he says. "No problem at all."

Entrecôte Parisienne Steakhouse & Bar, 133 Domain Rd, South Yarra, Vic.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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