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Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Scott Pickett's Estelle Bar and Kitchen is on the move,
but not to the CBD as originally planned.
Pickett (who also co-owns Collingwood's Saint Crispin) envisioned leaving Northcote for a bigger city venue, but a combination of strong local support and the availability of a space next door to the original Estelle has meant a change of plans.
The new extension will open late March as Estelle by Scott Pickett, or ESP, a 50-seat restaurant designed by Hirsch Bedner Associates. The format will be an eight-course tasting menu, and the open kitchen will feature a sunken work area, putting the chefs at eye level with the 20 customers seated around the kitchen on Philippe Starck chairs.
The current Estelle closes for a "cosmetic update" on 4 January, opening 2 February as Estelle Bistro with black lacquered surfaces, dark timber and a copper-edged bar. It'll offer the choice of a five-course menu or à la carte dining, with an extensive list of wines by the glass.
"Estelle Bistro will be very much about our locals … an eatery they can patronise a few times a week," Pickett says. "ESP is our opportunity and channel to show regulars, along with destination diners, what we can do."
Josh Pelham, whose CV includes time at The Square, The French Laundry, The Press Club) will head the ESP kitchen while current sous Aaron Brodie (ex-Cumulus Inc, Pied à Terre) will take charge in the bistro.
Pickett will be previewing the new venues at a two-week pop-up at the Australian Open in January, highlighting the bistro in the first week, and ESP in the second. He's also releasing his first cookbook on 19 November, Scott Pickett: A Cook's Story.
Estelle Bistro, Estelle by Scott Pickett (ESP), 243-245 High St, Northcote, Vic, (03) 9489 4609
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