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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.

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.

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.

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.

Shaun Presland hired by Chris Lucas

Shaun Presland

Shaun Presland

He's made a fortune based on predicting the whims of the crowd, so Chris Lucas's unexpected move to the finer end of the dining spectrum should have the crystal ball gazers looking on with interest. 

Chris Lucas, the restaurant impresario behind Melbourne's Chin Chin, Kong, Baby and Hawker Hall - restaurants that seem to float on the tide of pop culture as well as food fashion - has announced plans to open an ambitious three-level Japanese restaurant on Flinders Lane with ex-Sake chef Shaun Presland and sommelier Philip Rich (ex-Prince Wine Store).

"We love what we've done in the casual space but this is quite a step up from what we've rolled out in the last few restaurants," says Lucas. "We're doing a lot of things differently on this one. Everyone's prattling on about fine dining coming to an end, but I think when the crowd is all going one way it's good to go the other."

Fêted architects Wood Marsh have been hired to transform the narrow 1960s office building opposite Andrew McConnell's Supernormal. The yet-to-be-named restaurant, slated to open in March next year, will have a hot kitchen in the basement and sushi restaurant on the ground floor, plus "a very traditional omakase sushi restaurant of a truly international standard" on the top floor with its own dedicated sushi master, sommelier and manager.

"The idea is that it's a restaurant within a restaurant - a bespoke experience where customers make a booking and curate the experience. If they want the best tuna in the world, we can get it," says Lucas, who credits a meal at New York's Masa of white truffle nigiri sushi as opening his eyes to its luxurious possibilities.

Presland is best known as the founding executive chef for the Sake chain of restaurants. He's also worked for Nobu and Merivale's Sydney restaurant Sushi-E, but Lucas promises it won't be the brassy, party Japanese those establishments are best known for.

"Shaun learned his craft at kaiseki restaurants in Kyoto and wants to go back to what he did in the early years. I lived in Japan for three years and want something that reminds me of that time. Basically, it was a meeting of minds and we set ourselves a task to do something really different."

There's plenty more on the Lucas plate, too, including a Sydney version of Chin Chin due to open in Surry Hills later this year, while plans for his recently acquired Smith Street site are to be decided after consultation with the council. But first Lucas and Presland are off to Tokyo in a few weeks to meet their as-yet anonymous sushi master.

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