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Back in 1966 we featured a guide to Australia’s burgeoning wine regions and recipes to win a man’s heart.
What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.
Chicken is the roast with the most of the moment.
Named and modeled after a 1980s South Australian country dining classic, The Summertown Aristologist is an ultra-casual gastro restaurant from local winemakers.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
What brings people together more than tequila? Tequila, tacos and cake.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Hold on to your tiny whisks, matcha lovers: for two weeks only, Matthew
Bax, the bar czar behind Melbourne's Bar Americano and Bar Exuberante, will turn a
section of the main dining room at Supernormal into Samu, a haven for lovers of
fine Japanese green tea. A matcha drinker for almost two decades
and a student of Japanese tea ceremony, Bax says that his modern
teahouse, which has been many years in the making, will focus on
quality matcha and an "intimate and unique" ceremonial
"It's very simple. Cue the 'less is more' mantra," he says. The space, designed by friend and collaborator Ravi Avasti, who also designed Americano among Bax's other spaces, will be contained inside Andrew McConnell's Supernormal for two weeks from 18 July during lunch and dinner service. A wooden bar will sit inside a purpose-built teahouse, seating just five visitors at a time.
"The original location inspiration was Supernormal, with its strong design aesthetic and great buzzing energy," Bax says. "I threw out a hail-Mary message to Andrew not expecting anything but, being the legend that he is, he saw the potential."
While Bax is typically tight-lipped on the exact details on what we can expect from the pop-up, he's taking his cues from chado, the highly ritualised Japanese tea ceremony: only ceremonial-grade green tea powder will be offered (from tea sensei Adam Wojcinski and Uji-based tea producer Nippon Cha) along with "small, handmade and interesting" wagashi-style sweets by McConnell and the Supernormal team.
"We will respect chado with the product, tools and techniques, but it's not a traditional service," says Bax. "It's an unusual, special experience for people to interpret for themselves.
"It's time for people to understand what real matcha tastes like," he says. "Those huge jars of green powder you're used to seeing in cafés ain't matcha. I'm excited to introduce people to the quality matcha and multisensory experience of Samu."
Samu at Supernormal, 18 July - 1 August, 180 Flinders Ln, Melbourne, Vic, (03) 9650 8688, supernormal.net.au
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