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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.

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.

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.

Sydney's best wine bars

Monopole, Sydney

Monopole, Sydney

The city's new-wave wine bars wow with the grape, and in many cases also turn heads with their restaurant-quality food as well.

Sydney's bottle-strokers have never had it so good. The city's new-wave wine bars wow with the grape, and in many cases also turn heads with their restaurant-quality food as well.

The recently refreshed menu at 10 William Street is a solid example. It offers some of the most exciting dishes we've seen in a wine bar for ages: smoked devilled eggs with bottarga, and sardines with smoked lardo, among others. The same can be said for the eats at Monopole, where Brent Savage's adventurous food and Nick Hildebrant's engaging, personal, 500-bottle list make for yet another win. (If you like Burgundy, you won't want to miss it, that's for sure.)

Back on the Italian side, Vini continues to shine, as do the killer bar snacks and sommelier Giorgio Di Maria's selection of natural and artisanal Italian wines at its neighbouring offshoot 121BC (Shop 4, 50 Holt St, Surry Hills, enter via Gladstone St, 02 9699 1582).

The all-day menu and relentlessly progressive pours at Woollahra's Wine Library (18 Oxford St, Woollahra, 02 9360 5686), the wine bar from the Buzo clan, make it a favourite with the wine folk, and tiny Love, Tilly Devine (91 Crown La, Darlinghurst, 02 9326 9297) also continues to charm with its cosy laneway digs and interesting picks from owner-sommelier Matt Swieboda. Stuart Knox's expertly curated list is a perfect match to the bold, gutsy fare at Fix St James, while nearby in the CBD, the wide-ranging list at De Vine (32 Market St, Sydney, 02 9262 6906) is a clear favourite with the wine-loving crowd.

The bar at Rockpool Bar & Grill sets the benchmark high for wine bars in the CBD. Its list is unquestionably one of the nation's finest and the bar food is among the top of its league. The expertise of the Merivale group's award-winning master sommelier (and former GT Sommelier of the Year), Franck Moreau, meanwhile, is apparent throughout a good bulk of the group's venues, but it's at Ash St Cellar (1 Ash St, Sydney, 02 9240 3000) and the bar at Felix where his work can be enjoyed best without delving into a full restaurant meal.

Over the bridge, Delicado (134 Blues Point Rd, McMahons Point, 02 9955 9399) is all about wine and snacks of the Spanish kind, while back towards the inner west, local favourite Timbah (Shop 1, 375 Glebe Point Rd, Glebe, 02 9571 7005) brings wine-bar magic to Glebe with plenty of cheer.

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

 


 

 


 

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