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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Brisbane's Montrachet changes owners

Brisbane's top French restaurant, Montrachet, has new owners and plans are afoot to expand the brand by opening a lookalike in mainland China.

Chef-patron Thierry Galichet will step aside at Easter after 11 years at the helm, making way for Shannon Kellam and his wife, Clare, to take over the Lyonnaise-inspired eatery in inner-city Paddington.

Most of the existing staff will continue at the restaurant and Galichet will work part-time alongside Kellam for the remainder of 2015 and supply French wine to Montrachet indefinitely.

Galichet says Montrachet will be his last restaurant and he now plans to concentrate on his successful wine-import business, along with a little consulting work, writing a book and leading wine tours to France.

Kellam, a former executive chef at The Brisbane Club, was Australia's representative at the Bocuse d'Or in January and is the only Australian chef to have competed twice at the biennial competition. He says his aim is to retain the soul of Montrachet but also to give diners new reasons to fall in love with the restaurant. Financial backers offered to custom-build a restaurant anywhere in Australia, but his heart was set on Montrachet.

"I'm buying Montrachet for Montrachet," Kellam says. "I don't want to change the way the restaurant operates, but I need an outlet for my style of food and that outlet will be on Friday nights."

A weekly ticketed $95 dégustation is planned to showcase Kellam's more progressive style of cooking, with Montrachet signatures - from steak frites to soufflé and snails - on the menu for the rest of the week. The restaurant will remain closed on Saturday nights.

"It will just be my food and my creations on Friday night and I'll be creating new dishes each week."

In May, Kellam's former apprentice Olivia Meli, currently sous-chef at The Brando resort in French Polynesia, will join the kitchen as chef de cuisine. Meli has been working in France for the past five years, with stints at Joël Robuchon in Monte Carlo and three Michelin-starred restaurant Flocons de Sel in Megève.

"I want to be an Australian chef who is achieving Michelin stars, if all goes to plan, at a second Montrachet in mainland China," Kellam says.

Montrachet, 224 Given Tce, Paddington, Brisbane, Qld, (07) 3367 0030

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