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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Montréal-style at Smoking Gun Bagels

Bagels in the Smoking Gun wood-fired oven

Bagels in the Smoking Gun wood-fired oven

Montréal's wood-fired French cousin to New York's bagel has landed in Sydney. 

Smoking Gun, a new Montréal-style bagelry by San Francisco-trained bakers Mark Treviranus and Dave Young, has opened in the inner-Sydney suburb of Woolloomooloo. They were sold on the wood-fired method of cooking bagels after trying the wares of Montréal's famed Jewish grocer St-Viateur and the Fairmount Bagel shop.

The pair flew out expert stonemasons from Canada to construct their wood-fired oven and had training from St-Viateur's head baker to master the mix of a chewy centre and crisp exterior in the boiled-then-baked bagels.

Bagels at Smoking Gun is toasted and sliced with fixings off the seven-piece sandwich menu created by Jo Barrett, sous chef at Victoria's Oakridge Winery, along with the option of a whole bagel served with a cup of hot broth (which could do with a touch more salt). The menu is peppered with local specialties including cream cheese by dairy king Pepe Saya, their own Sensory Lab blend of coffee, and PS soft drinks.

The menu includes original creations with catchy names such as Yid-Life Crisis (charred chicken with avocado and kaffir lime) and Hands Off Snakey (bacon and egg gribiche) rounded out with the more familiar likes of cream cheese and smoked trout (in place of lox) and pastrami standing in for the famed smoked meat of Montréal's landmark Schwartz's Deli.

Smoking Gun Bagels, 129 Cathedral St, Woolloomooloo, NSW; open Mon-Fri 7am-3pm, Sat 8am-3pm, Sun 8am-noon.

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The Royal Mail Hotel is changing
28.03.2017
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