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Pea and ham soup

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Curtis Stone to open specialty butcher shop and restaurant in Los Angeles

Curtis and Luke Stone

Curtis and Luke Stone

His first LA restaurant is critically acclaimed and now Australian chef Curtis Stone is following it up with a second venture.

Curtis Stone takes his protein seriously. So seriously, in fact, that he'll soon open Gwen, a specialty butcher shop and fine-diner celebrating meat in all its glory.

"Having trained as a chef in Australia and Europe, I've been romanced by specialty butcher shops for as long as I can remember," says the Melbourne-raised chef. "We don't have anything like it in Los Angeles."

Since opening Maude in 2014, Stone has wowed critics with the tiny restaurant and its tight seasonal focus, even garnering a James Beard nomination for Best New Restaurant in the country. Like Maude, Gwen will have a fine-dining focus, but the menu will be driven by what's happening in the adjoining butcher shop.

"The heartbeat of the restaurant will be the butcher," says Stone. His brother Luke is a partner on the project. "We'll create dishes using those meats in every way we can - cured, over fire - whatever is going to make those proteins taste the best." Diners will eat at the bar or in the dining room, or drop by the shop for top-notch meat, poultry and charcuterie to take home.

Stone is staying tight-lipped on the menu specifics, but says there's been a research trip to Argentina, and he will likely offer a tasting menu. He also plans to source rare and heritage breeds such as Red Wattle and Mulefoot pork.

Brooklyn's Home Studios are taking care of the fit-out at the new site - a renovated 1920s building on Sunset. "It has the most incredible detail and charm," says Stone. "It's beautiful, sophisticated and ornate. We're really happy with how it's coming together."

While Maude was named after Stone's late paternal grandmother, Gwen takes its name from his maternal nan. "She spent her whole life on a farm in Victoria's Woodend," he says. "She grew produce, hunted, lived off the land and cooked for her family over an old wood-burning stove."

Gwen Specialty Butcher & Restaurant is slated to open between June and August 2016 at 6600 Sunset Blvd, Los Angeles, gwenLA.com

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2017 Restaurant Guide

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