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Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Project nights at Penfolds Magill Estate

Head chefs Scott Huggins and Emma McCaskill

Head chefs Scott Huggins and Emma McCaskill

Each Wednesday night chefs Scott Huggins and Emma McCaskill push culinary boundaries.

The kitchen gets to cuts loose each Wednesday night at Magill Estate Restaurant for its experimental Project nights. Chefs Scott Huggins and Emma McCaskill push the boundaries to present dishes that are very different to the restaurant's usual dégustation. Diners can expect the unexpected - grilled King George whiting offset by dabs of sharp lemon curd or southern calamari with bone marrow and roasted onion, or a steamed pudding of pumpkin with black garlic ice-cream.

That goes for the matched wines, too: decades-old chardonnays accompany the seafood, a 1999 pinot noir with duck braised in cabbage, and not a muscular shiraz in sight when we visited. Still, each Wednesday changes, with chefs aiming to introduce such theatre as breaking and serving salt-crusted baked fish at the table. Once the restaurant reopens on 3 August, after its winter repose, a four-course Project night set menu with snacks will cost $100, with matched wines for an additional $70 (about 60 per cent less than the usual dégustation with matched wines).

Penfolds Magill Estate, 78 Penfold Rd, Magill, SA, (08) 8301 5551, magillestaterestaurant.com

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