Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
The last time Piero Gesualdi dipped his toes into the world of
Melbourne hospitality it was with the game-changing Rosati. The
cavernous restaurant-café he opened on Flinders Lane in the 1980s
with Ronnie Di Stasio not only redefined the concept of Melbourne
Italian dining, but was also instrumental in bringing about the
renaissance of the city's laneways.
Now the influential designer and entrepreneur is transforming a warehouse-sized former tile showroom on Fitzroy's Brunswick Street into an emporium-design wonderland/gallery/apericena bar/café. It'll be called Mondopiero, "the world of Piero".
"I like to think of this as my home, my bar that I am inviting people into, and so I like to play it by ear about what I'm going to stock," says Gesualdi. "I don't know how it will pan out. I have to see the way that people use it."
It has an eclectic range of uniformly covetable kitchenware, furniture, light fittings, bespoke shelving systems, taxidermy (some of it courtesy of artist Julia de Ville), body products, sound systems, bicycles, eyewear, footwear and antiques, while the food and drink side of the equation - a bar at the front and a café at the back - is yet to be installed, so explaining what Mondopiero is can get a little complicated.
The best explanation is probably that there's a little something for design freaks of every stripe, be it painfully hip timber, ceramic and metal cookware from the Italian company KnIndustrie, cooking knives from Coltellerie Berti, Japanese glassware from Cibi or pewter-edged ceramic tableware from Cosi Tabellini. And despite the gallery-esque feel of the place, it's definitely a shop with everything for sale, from the enormous taxidermy giraffe head and neck and jewellery bedecked (stuffed) fluffy Arctic fox to black metal fixtures and fittings that can all be made to order.
The bar at the front of Mondopiero has its bar shelves - built into a giant framed mirror that appears to lean against the wall - already installed, and is currently waiting on a green light from liquor licensing.
Gesualdi believes the bar when it opens, will be the first in Melbourne to offer apericena. Api-what? A portmanteau of "aperitivo" and "cena", or dinner, it's a nuanced version of aperitivo where the food leans more towards a light dinner than predinner snacks and in Italy is typically gratis. Gesualdi hopes to follow the tradition here, but will wait and see whether locals will be able to enjoy free food in the spirit and traditions in which it's offered.
"The bar will be integral to the whole complex," he says. "So we have to make sure we get it right."
Mondopiero, 28 Brunswick St, Fitzroy, Vic, (03) 9417 7047. Open Daily 11am-8pm.
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