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Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
In a chef-shuffle that can only really be described as a big win for Sydney diners, changes are afoot at 10 William St which will also bring a significant new player to the heart of the city. Chef Dan Pepperell is moving on, but though his departure will be a wrench for the wine bar's regulars, there's plenty of silver in this lining. Pepperell leaves Paddington to head the kitchen at Restaurant Hubert, a new CBD venture and first proper restaurant from Anton Forte and Jason Scott, the founders of the Swillhouse Group, which comprises Shady Pines Saloon, The Baxter Inn and Frankie's, three of the best-liked bars in town.
And then there's Pepperell's replacement at 10 William. "When Dan told us he was leaving, we likened it to being dumped by your first girlfriend - lots of awkward silent bits and shoe-gazing moments," says co-owner Gio Paradiso. "His future employers are very, very lucky. It'll be a hard act to follow, but we were lucky enough to bring Luke Burgess in, something which came about while we were making sausages at my dad's place in Melbourne."
After closing his Hobart two-star, Garagistes, earlier this year, Burgess moved back home to Sydney. The acclaimed chef will be at 10 William St for a good time rather than a long time, doing his thing from October to January, with a view to doing something more permanent of his own down the track. But, as dishes such as the burrata with white radicchio, anchovy and bay oil, and smoked eel agnolotti with ox tongue and salsa stemperata, which he cooked at a recent takeover dinner at William St may suggest, even if his time is short, it'll be sweet.
"I really like what Dan's been doing there a lot, so I want to take the structure that he implemented and just work with it," says Burgess. "I want to see what works with the wine and what works in that kitchen." Part of the appeal of the gig, he says, is that he has long enjoyed 10 William St as a customer, and relates closely to what they do with the food and wine, not least because the direction of the wine list is simpático with the natural focus of the cellar at Garagistes.
Pepperell, for his part, will be trading guanciale and Parmigiano for guéridon and pâté. While his brief from the Swillhouse team is broadly old-school European with a French lean (Forte says aspic terrines moulded into the shape of sturgeons are on their mood board), they've got him on board to exercise the same creativity that won 10 William a star under his term.
"We wanted Dan because he's just up for stuff," adds Scott. "His food is interesting and delicious, but still rooted in the classics. 10 William is somewhere we like to eat, and Dan has been a ground-zero Shady customer, so we've known him since then… He's a gentleman, a nice guy and we like his food, so we felt it was a natural fit." The carte, the pair say, won't really read like a French menu, but more like Pepperell doing with French food what he did with Italian.
Hubert will open in early 2016 on the Bligh Street basement site currently occupied by Celestial Chinese Restaurant. ("I think real estate agents think of us as basement specialists," says Forte.) And it's going to be big - around 150 seats, with two large eat-in bars, one of which is 12 metres long.
There will, however, be no cans of beer, and no taxidermy. In place of these, Swillhouse staples will be a short list of cocktail classics and a substantial wine list. Scott says his signature playlists will be present - more "gypsy boogie" than Charles Aznavour - as will some form of live entertainment. "There'll be a stage, but we don't want to say much more about that just yet."
The look will be classic but not cookie-cutter. No brass, Forte says, no lipsticked mirrors. "Timber walls and flickering candlelight. It's not a steak-frites brasserie."
And why are the pair getting into the ultra-competitive Sydney restaurant game when they have such a proven track-record in the considerably less risky world of bars? "We love dining out, we're passionate about food and wine, and we feel like we can offer something different," says Forte. "And we feel we can use our experience with bars and venues and fit-outs - we feel like we can bring something new to it. A restaurant that has that proper fun atmosphere and plenty of buzz."
Speaking of buzz, the rumours that the Paradiso gang are doing something new in the neighbourhood of their Challis Avenue headquarters have some substance. Gio Paradiso says they've shelved their plans to do something on Ash Street in the CBD and are instead doing a 20-seat lobby bar at the boutique hotel site currently under redevelopment on Macleay Street next to Yellow. It'll open in July 2016.
"It's super-classic," he says. "Think Hotel Locarno in Rome or
The Night Porter but without Charlotte Rampling in bondage gear.
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