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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Our restaurant critics' picks of the latest and best eats
around the country right now: Templo, Hobart.
You can count the good options for eating out on Sunday and Monday nights in Hobart on one hand (and have fingers to spare). Which means tiny new neighbourhood restaurant Templo, with 20 or so seats and open Thursday to Monday, has been welcomed with open arms by locals. If you're a visitor here, don't be surprised to find that everyone else in the restaurant seems to know each other. And, while it's licensed with a small wine list, its BYO policy, with $15 corkage per bottle of wine, makes it that bit more endearing.
Owners Matt Breen and Chris Chapple, chef and front of house respectively, do virtually everything themselves, and that adds to its charm. In such a tiny space, with a few small tables in front of a light-flooded window, three seats at a petite bar and a round table that can seat a group of eight - the kitchen visible from all of them - it's impossible not to engage with both of them. Breen's food has an Italian bias, reflecting his time working at Hobart's Smolt and, before Templo opened, a few months at Melbourne's Tipo 00. He makes gnocchetti daily and serves it with broccolini and chilli, and the equally Italianate beef carpaccio with radicchio and anchovy cream is also a regular on a blackboard menu of around 10 dishes. Both are highly recommended. Lemon semifreddo with a simple pistachio garnish is a good way to finish, maybe after veal cotoletta.
Templo's menu is available all day, so it's a good option for lunch, as well as a gin and tonic or glass of wine in the evening with a couple of small plates. The beginning of the week is looking up.
Templo, 98 Patrick St, Hobart, Tas, (03) 62 347 659. Open Thurs-Mon 11am till late.
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