Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

First Look: Beach Byron Bay

Chef David Lovett

Chef David Lovett

With a charcoal grill, fine local produce and takeaway oysters, this summer's new hotspot is poised to open for service. 

A view of the sun-lit waters of Clarkes Beach differs markedly to one of the Champagne-scented Ivy pool, says David Lovett. But he's not complaining. The former Uccello chef has just taken up the enviable top job at what is earmarked to be this year's most exciting coastal opening: Beach Byron Bay.


Beach Byron Bay.

Opening on Thursday 28 July on the dunes of Clarkes Beach and backed by the Fink Group and Byron Bay restaurateurs Ben and Belinda Kirkwood, the café has seen a complete refurbishment. It now flaunts a gleaming white interior and an opened-up outlook. An expanded kiosk has been cut into the town side of the building, serving oysters, spaghetti and tomato sauce jaffles, and fish and chips.

Spaghetti and tomato jaffle.

"It's like living in the south of Italy up here," says Lovett. He's taken the term "simple" and stripped things back even more, offering up dishes with rarely more than three ingredients on the plate. Prawns grilled in their shells over charcoal will be brushed with burnt butter and topped with crisp curry leaves, all sourced from the region. "We've found some beautiful snapper and local kingfish, too, plus excellent cime di rapa and cured meats from the hills," he says.

View of Clarkes Beach from Beach Byron Bay.

Though Byron isn't short on excellent eats - Fleet up the road at Brunswick Heads has just been nominated for GT's 2017 Regional Restaurant of the Year, while the Three Blue Ducks team continues to kick goals at The Farm - Lovett is looking to offer something "a little bit different, but not too left of centre. We don't want to scare locals away." Will anyone shiver in their shorts at the sound of clams with 'nduja, chickpeas and toast, or a bright bowl of zuppa verde with local greens and parmesan rind? Probably not.

Clams with 'nduja, chickpeas and toast.

For breakfast the classics have been given a gentle twist: samphire replaces asparagus beneath a fried egg with parmesan, and polenta subs for oats in bowls of porridge. Dinners will follow once the weather heats up, but for now Lovett is inspired by his new habitat and is keen to kick off service.

Samphire with a fried egg and parmesan.

Beach Byron Bay, Clarkes Beach, Lawson St, Byron Bay, NSW, 1300 583 766, beachbyronbay.com.au. Open daily 7am-3pm; dinners will launch in summer.

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Latest news
The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
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