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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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Raymond Capaldi joins A25 Pizzeria, Melbourne

Raymond Capaldi & Remo Nicolini, A25 Pizzeria, Melbourne

Raymond Capaldi & Remo Nicolini, A25 Pizzeria, Melbourne

So what's Raymond Capaldi up to next? The question that was on Melbourne's lips when the Scottish-Italian chef closed the Hare & Grace at the Rialto early this month has been answered with news that his Rialto connections are taking him to South Yarra, where he's teaming up with Remo Nicolini at his Chapel Street pizzeria, A25.

The pair met when Nicolini was running Espressino at the Rialto, where Capaldi opened the forward-thinking Hare & Grace in 2010. The Joost Bakker-designed restaurant closed last month ahead of a food-driven redevelopment of the tower's forecourt announced by St Martins and Grollo groups.

While Capaldi signalled that the closing of Hare & Grace was also the end of his career as a hands-on chef running his own restaurants (his past accomplishments include Richmond's avant-garde Fenix and Fitzroy North café Marmalade & Soul), A25 represents something of a test-run for an ongoing partnership with Nicolini. The pair plan to open an Italian restaurant in the city "like an Italian Cumulus Inc", says Nicolini. To be named Primo Manifesto, in honour of Italian poet Filippo Marinetti's "Manifesto of Futurism", the menu will feature Capaldi experiments such as chinotto-braised lamb ribs, burnt-eggplant linguine and a pasta-free onion "carbonara".

"We've been offered a really good site at Southbank," says Nicolini, who is also on the lookout for a city haunt for another A25. "The Rialto was a small possibility but the lack of outdoor space would be a problem."

Capaldi's envelope-pushing food - he gave the world dishes such as an Eton mess of oysters, horseradish cream, passionfruit and beetroot meringue - might seem at odds with the largely doctrinaire world of pizza-making, but Nicolini, founder of Little Bourke Street's +39 and St Kilda's Itali.co and current owner of Docklands' Non Solo Pasta, is no stranger to experimentation. The present A25 menu includes the LSD pizza, featuring Berkshire sausage, cream of dates, liquorice dust, pecorino and radicchio, as well as a squid-ink pizza with a black-stained base. Stoking his mad-scientist reputation, Capaldi calls his approach to A25 "traderne" - traditional Italian taken in a new direction, as with the savoury bomboloni with beef ragù and pork floss that appeared on his new menu at the beginning of this week.

A25 Pizzeria, 720 Chapel St, South Yarra, Vic, (03) 9826 2233

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