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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

Burger Project: Neil Perry's casual burger joint

The Rockpool burger

The Rockpool burger

Last week we joked about breaking the news on the second Neil Perry venture in two weeks (Spice Temple Sydney's yum cha, the bar menu at Rockpool). Another week, another Neil Perry project, we thought. And what do you know? It looks like Perry has taken the idea to heart.

Yes, folks, he's at it again. This morning he announced the launch of Burger Project: a smart-casual burger joint, the first of which is set to open at World Square in Sydney's CBD in October.

The core offer is a more accessible (read: cheaper) interpretation of the burger served at the bar at Rockpool Bar & Grill (pictured), the one that sparked the burger wars of recent years.

The Burger Project version will be made from grass-fed chuck steak that's ground on the premises and teamed with top-notch lettuce, tomato, pickles, onions, cheese and a secret relish.

"It has been created from our desire to take what we see as one of the great burgers of the world to the people, making it the 'people's burger'," says Perry. "High quality, accessible and affordable."

The menu will also offer the likes of hot dogs, wings, chips, old-fashioned shakes and house-churned ice-cream alongside the main event. (We're hoping the spicy pork burger from the bar at Spice Temple also makes an appearance.)

Architect Grant Cheyne's design for the space alludes to the connection with the larger Rockpool family, and the World Square venue will feature an open kitchen and indoor-outdoor seating for up to 100 patrons.

Should this first outpost be a success (and it seems like a reasonable bet), Perry hopes to expand the Burger Project with outlets across the nation and, eventually, overseas.

Now, what's he got planned for next week?

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

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