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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

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.

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.

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.

Burnt Ends announces international guest chef dinner series

David Pynt at Burnt Ends

David Pynt at Burnt Ends

Chefs from all over the globe are descending on Singapore to cook at David Pynt's barbecue restaurant. 

David Pynt, the Perth-born chef behind Singaporean barbecue restaurant Burnt Ends, has invited some friends over to cook dinner at his place. The response, to put it mildly, has been good.

Starting in January, Burnt Ends will host a monthly guest-chef dinner with visiting cooks giving the restaurant's custom-built dual-cavity ovens and parrilla-style grills a thorough workout. Among the names announced: James Lowe from East London powerhouse Lyle's (23 October), Tom Adams and April Bloomfield of Coombeshead Farm in Cornwall (18 December) and James Henry of Hong Kong's Belon (4 September). Unsurprisingly, there's a strong Australian accent to the line-up, too, with Mark Best (6 November) and fire-starter Mat Lindsay from Ester (10 July) also joining the fun.

As to the contents of each dinner, Pynt is leaving the menu planning entirely up to the visiting chef. He'll join the rest of his brigade and learn from visiting cooks, while at the same time ensuring each event runs smoothly. Or as smoothly as can be expected when chefs decide to push the boat out.

"A lot of the chefs have said they're looking forward to having fun at the dinners and using them to experiment, rather than show off their restaurant's best dishes," says Pynt, whose restaurant made its debut at number 70 in the World's 50 Best Restaurants list this year.

"The whole series is super exciting for the team and I," says Pynt. "We're looking forward to seeing the techniques and flavour combinations they're going to bring. In terms of inspiration, it's going to be right up there."

As anyone that's eaten at Burnt Ends will attest, the 25-seat restaurant isn't exactly a big place, and Pynt expects demand to be high. Tickets will be released in the lead-up to each event, with prices to be dictated by the menu and ingredients. The series' first dinner is on Monday 16 January with guest chef Blaine Wentzel from the remote Willows Inn in Washington.

For the full dinner calendar and ticketing details, see the restaurant's Facebook page.

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The Royal Mail Hotel is changing
28.03.2017
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17.03.2017
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Aaron Carr to leave Vasse Felix after 21 years
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