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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.

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.

Pidapipo, Melbourne

Lisa Valmorbida

Lisa Valmorbida

Carlton landmark King & Godfree is set for a major facelift in 2015, expanding up and out to create an Italian food and drink mecca inspired by Eataly, the mega-enoteca that has taken Italy and the US by storm.

The Valmorbida family's plans for the 130-year-old wine and food store include adding a restaurant, café and takeaway food depot. Adjoining shops and first floor offices will be absorbed into this massive project in coming months, creating a collection of linked, but distinct shops and dining areas.

The first taste of this grand plan is Pidapipo, a permanent incarnation of the pop-up gelateria that Lisa Valmorbida, an alumna of Carpigiani Gelato University, ran from a space in Faraday Street for six months earlier this year.

The new Lygon Street gelateria's design, by Melbourne interior architect Rabindra Naidoo, channels 1950s and '60s Italy with steel, brass, terrazzo and leather detailing.

On the gelati front, 20 flavours are made from scratch every day and stored in pozzeti tubs set in marble benches. Old-school flavours will rule the day, with a few out-there combinations - burnt butter, rosemary and chestnut, musk and crema, rhubarb and vincotto among them - to round out the mix.

Valmorbida sources Jersey milk from Warrnambool, cheese from St Kilda's La Formaggeria and honey from a pair of beehives on the shop's roof. Australia's first Valrhona chocolate tap will fill cones pre-gelato scoop and there'll be brioche rolls filled with gelato, chocolate and whipped cream on order as well.

"With Christmas almost here, we'll have flavours like eggnog and plum pudding," says Valmorbida. "We'll also have a Christmas-inspired banoffee pie flavour with fresh banana gelato and spices like cloves, cinnamon and nutmeg, along with crumbled pastry shell and caramel sauce."

Add DJs creating a party mood every Friday night and you have an impressive start to the next chapter in the King & Godfree story.

Pidapipo, 299 Lygon St, Carlton, Vic, (03) 9347 4596. Opens Friday, December 12.

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


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