Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
Anyone looking for a plate of scallop silk or puffed beef tendons on Crown Street in Sydney this week will be in for a shock: Master has closed its doors.
Opening just late last year, the ambitious Chinese restaurant overtook a space in a pocket of residential housing, one of the few on otherwise restaurant-friendly Crown Street. Though the team knew it when signing the lease, the strict residential zoning laws requiring every diner to be out the door by 10pm, even on a pumping Saturday night, eventually became too difficult to maintain.
"Turning away groups of hungry diners at 8.30pm because we just couldn't seat them and see them out before 10pm was just too tough on the business," says co-owner Jarred Roker. "It's super-frustrating, so we thought we'd do the right thing and shut the doors."
The aim is to relocate the restaurant to a new venue, says Roker, who, along with chef John Javier (and seemingly everyone else in Sydney), has his sights set on the city's CBD. There's nothing locked in yet, but they have a few sites in mind.
"Master's not dead," Roker says. "It's just sitting down until we can open it in a better position. John and I love working together and we're not stopping at this; there's so much for us to do. We've got many, many ideas. We've never had investors; we scrounged every penny we had to open the doors, so we want to do it right."
Watch this space for news on the restaurant's reopening.
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