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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
The Potts Point brasserie was here for a good time rather than a long time.
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.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Our restaurant critics' picks of the latest and best eats around the country right now: Master, Sydney.
Pulling up a chair at Master on the weekend, my first thought,
"when was the last time I heard Korn in a restaurant?", was quickly replaced by
the more pressing question of why anyone would play Korn in a
restaurant. Ever. But then chef John Javier counts Momofuku
Seiobo among his recent ports of call (he has also staged at Quay and Noma), so
his understanding of what does and doesn't work as restaurant music
may have been ineradicably altered by the experience. The flavours
on show are just as loud but have been chosen with a much better
feel for context: crisp straws of fried eggplant with black vinegar
caramel puts a twist on the fish-fragrant eggplant perfected by Dainty Sichuan
and faithfully interpreted by the likes of Mr Wong and Lee Ho Fook;
rhyming the texture of white cloud-ear fungus with kale in oyster
sauce (pictured) is an inspired move, while good, earthy XO brings
sheets of scallop meat, rolled out to a pasta-like texture, to
life. Occasionally the Chinese in the modern Chinese mix gets
overwhelmed by the modern (cooking cumin lamb ribs sous-vide, for
instance, leaves them rubbery and unrendered), but the hits far
outweigh the misses. The plates aren't large - the salt-and-pepper
sweetbreads, a dish bound to be the signature, are great, but we
found ourselves ordering three rounds between three hungry diners -
but prices aren't too scary. Service is eager, and if the tight,
very natural-focused wine list somehow doesn't grab you, the offer
of Moritz in cans and Tsingtao in longnecks oughta do the trick.
Likeable and fun.
Master, 368 Crown St, Surry Hills, NSW, (02) 8065 0838, open dinner 6pm-10pm Tues-Sun.
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