We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
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.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
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.
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.
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.
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.
Ms G's, El Loco, Mr. Wong and Papi Chulo, Sydney
One of the most recognisable names in the Sydney food scene, Hong's repertoire spans dim sum and refined Shanghai cuisine at Mr Wong, to innovative pan-Asian street food at Ms G's and a casual, bright interpretation of the flavours of Mexico (plus a good splash of tequila) at El Loco. His ability to adapt his skills to push the boundaries of flavour and technique across several cuisines has set a new standard for casual dining in Sydney, and Australia.
Lennox Hastie has abandoned stainless steel ovens and gas stoves at Sydney's Firedoor, choosing instead to harness the power and flavour of fire, smoke and coals. Everything on Hastie's menu is cooked over specifically chosen woods, from ironbark to apple wood, depending on the ingredients being used. Whether you opt for Murray cod or milk-fed lamb, Hastie's wielding of flame is precise, primal and utterly effective.
The first Sydney-based restaurant of note to abruptly swerve and adopt an entirely meat-free menu, Brent Savage's bold culinary move at Potts Point's Yellow has captured the attention of vegetarian and carnivorous diners alike. The result? It's hard to pine for animal protein when the vegetables on your plate are so damn good; the new menu shows Savage at his most inventive. There's certainly plenty of textural variety; peas become mousse, pumpkin turns into crisps seasoned with toasted coriander, while chips are made from wild mushrooms and sesame. "Young celery and almond crunch" is all but audible on the printed page.
Known for challenging traditional dining practises and pushing the boat out on all fronts, Quade's fare can get a little trippy at Lûmé. The baby corn cradled in a taco and perched on a corn husk-lined coconut shell is actually grilled camel hump. The honey served with a burnt barley crumpet turns out to be eel-flavoured. Quade places as much focus on the restaurant's booking system, lighting, scent and temperature as the food itself. This multisensory experience is designed to make dining at his restaurant as enjoyable as possible, with Quade employing a team of psychologists to ensure this is achieved effortlessly.
Momofuku Seiōbo, Sydney
Executive chef at Sydney's Momofuku Seiōbo, GT's 2017 Restaurant of the Year, Paul Carmichael looked to the flavours of his homeland, Barbados, for new direction - flavours formerly mostly unknown in Australia. This new and fresh vision has seen pineapples invade the fridges, and jerk spice used without fear. We're accustomed to the idea that we should expect the unexpected at Momofuku, but even so, none of us guessed that it would be the flavours of the Caribbean that would supply such a thrill. Finding it in Pyrmont is a revelation.
After working as sous-chef at Sydney fine-diner Momofuku Seiōbo and clocking time at Tetsuya's and Quay, Clayton Wells launched into his own stratosphere at Chippendale's Automata, inside The Old Clare Hotel, only months ago. The emphasis is firmly on the smart over the casual at Automata, from dollops of butter infused with chicken and anchovy and sprinkled with sunflower seeds to go with your house-made bread, to cream-heavy burrata injected with fluorescent shellfish oil that spills out when pierced with a fork. Wells builds flavour with the likes of mushrooms, seaweed stocks and fermented juices, and turns to native coastal herbs and blistered fruit for sweetness and tang, keeping it all under $100 for a tasting menu too. See recipes from Automata here.
One of Australia's most renowned and well-respected chefs, Ben Shewry has been able to connect with his diners through his ability to evoke real emotion through what's on their plates.Drawing on his own memories as inspiration, and after spending almost a decade in the restaurant business, Shewry continues to push boundaries and experiment with local produce. This passion alone was able to transform a struggling Thai restaurant in Melbourne's outer suburbs into what is now the world's number 33 restaurant. Attica now enjoys a permanent waiting list.
Thi Le, an alumna of Andrew McConnell's kitchens, quietly explodes any preconceptions about what Vietnamese cuisine can look like in a contemporary context. A lettuce leaf and buddle of herbs cradles not the classic spring roll, but blood sausage and slivers of raw ginger. She swaps beef pho for beautifully steamed clams in a spicy chicken and kaffir lime soup. It's not foam and tricks that win the day here, but good taste and real skill.
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