The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Africola is changing its tune

Duncan Welgemoed and James Brown

Duncan Welgemoed and James Brown

Adelaide's well-known Africola will reopen this month with a new flavour behind it.

Just when you thought you had a handle on Africola - South Africa meets South Australia meets fire-pit cooking meets indie winemaking - chef Duncan Welgemoed and designer James Brown go and flip the script. When the celebrated Adelaide restaurant reopens on 19 July, it'll have a new look, a retooled kitchen, a new menu and a new flavour driving the whole enterprise: North Africa.

Or whatever Welgemoed's version of "North Africa" entails. Thus far the influences he has cited include Madagascar alongside the more geographically apt likes of Morocco and Ethiopia. ("Esoteric influences play a big part in my cooking," he shrugs.)

Hand-pulled lamb shawarmas will feature alongside injera, the staple Ethiopian flatbread, served with seven condiments. Bread is going to be a focus, and there'll be lots of smoking. There's also going to be a move away from "heavy proteins" towards vegetable-based dishes: house-grown oyster mushrooms sauced with brown butter and za'atar, say, and pumpkin roasted whole with green harissa and caramelised dates.

Changes are afoot with the wine, too. "I want this place to be a showcase and a clubhouse for Basket Range winemakers," Welgemoed says, adding that the restaurant will soon sport a "demijohn forest". Brown's design, he says, will shift the décor "from shebeen-style to something more uncluttered".

"We're proud of what we've been doing but we want to keep it fresh". That said, Welgemoed's signature peri peri chicken will remain on the menu, and he says there's exactly zero chance that his secret-recipe hot sauce, the mythical Mpumalanga Fire, is going anywhere. "That'll never f**ken leave. Ever."

Africola reopens 19 July; 4 East Tce, Adelaide, SA, (08) 8223 3885, africola.com.au

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Greg Malouf returns to Dubai
24.01.2017
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24.01.2017
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23.01.2017
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19.01.2017
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18.01.2017
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