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 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.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

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.

Med frame of mind

While Madrid has majesty and Barcelona has Gaudí, Valencia has that famed rice dish and a laid-back Mediterranean attitude.

STAY
Caro Hotel
The former palace of the Marqués de Caro is a sharp new boutique hotel, a 2000-year history lesson and an archaeological dig in one. Behind its 19th-century façade are remnants of the 12th-century Arabic city wall, 15th-century Gothic arches and a timeline of tilework, all cleverly preserved in a seven-year restoration and showcased in minimalist interiors by Barcelona designer Francesc Rifé. Dramatic column bases from a Roman circus loom over the chic Meta lobby bar, and each of the 26 rooms features an echo of the city's history. The hotel's location is unbeatable: in the heart of the old town and close to the leafy cycle paths of the reclaimed Turia riverbed linking the city's ancient and modern quarters. Calle Almirante, 14. 

PLAY
Palau de les Arts Reina Sofía
Between the old town and the port lies the gleaming white City of Arts and Sciences. Try to catch any concert or opera at the helmet-shaped Palau de les Arts, designed by Santiago Calatrava. It's the hub of a vibrant cultural scene reflecting the Valencian love of music; just about every village in the region has a brass band. The oddly desolate 35-hectare city-within-a-city also has a huge aquarium, a science museum and a planetarium resembling a giant eye. Avenida del Profesor Lopez Piñero, 1. 

Horchatería El Siglo
Sipping a glass of horchata alongside well-dressed families in Plaza de Santa Caterina is an only-in-Valencia moment. Tiger nuts are ground to produce the milky horchata de chufa, usually served with sweet finger buns called fartons (no sniggering). El Siglo has been serving horchata since 1836, and its tiled façade and Art Nouveau interior are impervious to fashion. Plaza de Santa Caterina, 11; +34 963 918 466

SHOP
The alleys off Mercado Central and around Plaza de la Reina are lined with time-warped shops that have specialised in handmade wares for generations: plaster saints, oil pourers, paella pans and everything fallera for the traditional Valencian outfit, from false plaits and peinatas to petticoats. Sombreros Albero (Plaza Mercado, 9) stocks an encyclopedic range of Panamas, as well as sailor caps, Kenyan safari hats and 1950s-style ladies bathing caps. Turrones Ramos (Calle Sombrereria, 11) is the city's best-known maker of the Valencian specialty nougat turrón; also try its wafer pillows filled with ground almonds called almendras rellenas. Espadrilles, first worn by 14th-century peasants in Catalonia and Valencia, thrive in workshops and boutiques such as L'Espardenyería de Aïnna Munt (Calle Derechos, 19). At Encaris Tomero (Avenida María Cristina, 11), staff crochet the cotton toes and heels of espadrilles while selling the label's funky patchwork and layered streetwear.

DINE
El Poblet
Drive 100 kilometres south of Valencia to Quique Dacosta's eponymous three-Michelin-starred restaurant at Denia. Or sample his theatrical style at his new city restaurant, El Poblet, above his ground-floor tapas bar. The greatest-hits "historical" dégustation features a brilliant trio of deconstructed paella and a lovely "citrus orchard" dessert. Correos, 8. 

Casa Roberto
In the home region of paella, this "boutique del arroz" is the city's best-known purveyor of the much-loved rice dish. The crowd favourite is paella Valenciana: chicken, rabbit, snails, artichokes and green beans with a perfect socarrat crust. Maestro Gozalbo, 19. 

Central Bar
The best seat in town is a stool fronting the black-tiled counter at Ricard Camarena's tapas bar at Mercado Central, one of Europe's oldest and finest covered markets. Try more-ish bocatas or inspired tapas, perhaps baby "sepionet" cuttlefish with leek and bacon. Mercado Central, Plaza del Mercado.


DON'T MISS
Sip a cortado at Café Lisboa (Plaza del Doctor Collado, 9) with a view of La Lonja, the Gothic silk exchange, then stroll around the corner for grilled sardines and a glass of local white at Tasca Angel (Calle Purisima, 1).

FURTHER AFIELD
An essential daytrip from Valencia is to the Albufera, an estuary about 10 kilometres south of the city. This is where the region's rice is grown (bomba is the most prized for paella) and ground zero for rustic paella restaurants.

DON'T MISS
Sip a cortado at Café Lisboa (Plaza del Doctor Collado, 9) with a view of La Lonja, the Gothic silk exchange, then stroll around the corner for grilled sardines and a glass of local white at Tasca Angel (Calle Purisima, 1).

FURTHER AFIELD
An essential daytrip from Valencia is to the Albufera, an estuary about 10 kilometres south of the city. This is where the region's rice is grown (bomba is the most prized for paella) and ground zero for rustic paella restaurants.

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Recipe collections

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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