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Australia's top 20 rieslings
22.02.2017

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.

Recipes by Christine Manfield
21.02.2017

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.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

10 William Street: the Pinbone chapter

Pinbone, Sydney

Pinbone, Sydney

The latest chapter at Sydney hotspot 10 William Street is about to unfold, with the Pinbone chefs taking over as former Garagistes Luke Burgess concludes his stint on the pans on February 8 ahead of an extended sabbatical. "The guys are going to be with us till June, doing their spin on Italian," says co-owner Gio Paradiso. "It's pretty cool."

Chefs Jemma Whiteman and Mike Eggert, best known for their work at Woollahra's Pinbone, have been working under Burgess in the kitchen for the past few months, but plan to take the menu in a new direction. "It's definitely Italian, but with a bit of the Chinese and Japanese we're interested in," says Eggert. "We basically want to keep it really fun and have a lot of snacky things. Jem's really excited about making a lot of different pasta, too."

"We stood in awe of what [previous chef] Dan Pepperell used to do here, having fun with things like the sardine katsus and all that sort of stuff. It's a real honour to be able to cook here and get to walk into what's probably the best restaurant in Sydney and take the reins for a bit and work with Gio."

Team Pinbone was celebrated for its weekend brunches, but Eggert says he and Whiteman have no plans to bring a morning menu to 10 William. "We're going to do brunch at night-time instead," he said, perhaps not with perfect sincerity. "We're all about 'brinner'. Bacon-maple tarts from 10pm."

10 William St, 10 William Street, Paddington, NSW, (02) 9360 3310


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