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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

Lemon tart

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

First Look: inside the Lexus Design Pavilion at The Melbourne Cup Carnival

Attica's All parts of the pumpkin

Attica's All parts of the pumpkin

Ben Shewry and David Moyle have big plans for the menu.

Lexus, never shy of pulling out the culinary big guns at its Design Pavilion in the Birdcage during the Melbourne Cup Carnival, has upped the ante this year. Over the course of Derby, Cup and Oaks Days. The luxury car company's three-storey pavilion at Flemington will see chef Ben Shewry presenting dishes from his current menu at Attica and David Moyle from Hobart's Franklin dishing up a five-course set menu in a dining room with views towards the track.

In keeping with the high level of culinary cred, Lexus has also taken on florist-designer-artist-businessman-entrepreneur-sustainability activist Joost Bakker as Pavilion designer for the third year, ensuring an air of good-looking edgy sustainability and a high level of recycling. Bakker's material of choice for this year's "Futurecave" is 100 per cent reclaimed concrete.

Ground floor of the Lexus Design Pavilion will show off the company's latest car moves - the LC 500 coupé, recently unveiled at Milan's Salone del Mobile - alongside the izakaya-style, booze-friendly food from Windsor food and liquor store Mr Miyagi.

The Miyagi offering - fried chicken and a "nori taco" filled with grilled salmon belly, sushi rice and spicy cabbage - will be available to all who gain access to the Pavilion, but for those interested in Moyle and Shewry, forward planning and a fair bit of networking are necessary.

Ben Shewry and David Moyle.

Moyle's five-course menu is influenced "by the sea and the environment" and will be served over five sittings per day. Bookings are taken in the Pavilion at the beginning of each day and the menu will include raw striped trumpeter with salted turnip, mustard and horseradish, smoked bone marrow toast with celery, peas, lovage and nettle sauce, and lemon and bay leaf ice cream.

On level three, where there's also an outdoor terrace with views of the racetrack, Shewry will be keeping things exclusive, serving just eight guests at a time, six times a day.

Those lucky enough to get an invitation-only seat will be treated to a selection of four dishes straight from the current Attica menu: hand-dived Port Philip Bay sea scallops, lightly steamed and served with lemon myrtle butter and desert lime; tiny little tarts with a matzo shell filled with chicken-soup jelly, ground chicken meat and schmaltz; a dish called All Parts of the Pumpkin, which means just what it says (cold-pressed pumpkin-seed oil and pumpkin juice included) and Shewry's take on a classic mint slice.

Giddy-up. 

Lexus.com.au

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