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Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Neila closes its doors

It's a sad day for NSW regional dining, with the owners of Cowra landmark Neila announcing the restaurant's closure. Anna and Jerry Wong have put the 14-year-old restaurant on the market and are moving to Sydney for their son's schooling.

"We're opening one more night to honour our vouchers," says Anna, "but we've got the restaurant up for sale and it's ready for somebody to take up and open instantly."

Anna's honest, benchmark-setting food and dedication to the region made Neila a dining destination, attracting patrons from across the nation. 

The good news? You'll still be able to get a taste of her cooking through Neila's popular condiments range, which she and Jerry will continue to produce in full force.

"We're keeping the farm, we're keeping our label and our range," says Anna. "We won't be doing the restaurant side of it any more, but we're still growing the produce."

And will we find her getting back behind the pans in Sydney?

"Who knows?" she says. "We'll see how it goes from here".

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Latest news
Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017
Dining at Jackalope, Mornington Peninsula
20.04.2017
La Lune Wine Co opens in South Brisbane
19.04.2017
Three Blue Ducks chef Darren Robertson to open Rocker in Bondi
19.04.2017
A menu by Adam Wolfers inspired by heritage and tradition
19.04.2017
Hot Plates: Hardy's Verandah, Crafers, SA
18.04.2017
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