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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
Bowral's Biota Dining adds room to its service.
Eat, drink, be merry, for a bed is close by. In the European tradition of restaurants offering a place to stay, Biota Dining in Bowral, in the NSW Southern Highlands, has opened 13 rooms, transforming the well-regarded restaurant and lounge bar into a dining destination.
The 1960s-era motel beside the restaurant has been stripped and refurnished, rather than rebuilt, so the rooms remain boxy and simple, but they're comfortable and share the Biota dining room's calm, clean lines, with wall-mounted willow branches and mid-century Parker furniture.
"They're a resting spot in the grounds of the restaurant, not a hotel," says Biota's chef and owner James Viles, who cites as inspiration Magnus Nilsson's remote Fäviken restaurant in Järpen, Sweden. "We wanted people to arrive, relax, and enjoy our food and wine, and not have to worry about driving afterwards."
It makes sense, then, to settle in and order a five- or seven-course menu paired with wines from a strong list favouring organic and regional labels.
It might start simply with an oyster dressed with native lime, cucumber several ways and bronze fennel, and end with the forest-floor flavours of blueberries, verbena sorbet and iced chlorophyll. Linger for weekend brunch and, on the last Sunday of the month, continue grazing outside at the Biota Produce Showcase. Packages include a one-night stay and three-course meal midweek for $120 per person twin share. Biota Dining, 18 Kangaloon Rd, Bowral, NSW, (02) 4862 2005.
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