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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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Spring restaurant, London

Skye Gyngell is back in her first outing as chef-patron.

Spring is an apt name for Australian-born chef Skye Gyngell's new restaurant in central London, given it's a new beginning for her. Gyngell has been absent from the London restaurant scene since she left Petersham Nurseries Café near Richmond, just beyond the western fringe of London, in 2012. There, what started out as a daytime café for wealthy hobby gardeners in 2004 soon started to attract the attention of critics and eventually the Michelin Guide inspectors, who awarded Petersham Nurseries Cafe a star in 2011. Yet Gyngell quit a year later, saying: "It's been a curse. Since we got the star we've been rammed every single day, which is really hard for such a tiny restaurant."

It was time for Gyngell to trade up. "To own my own restaurant has always been a dream, but Spring took 18 months to come together." The new premises were a challenge - the disused Victorian wing of Somerset House, a grand historic building facing the Thames that has served as British Admiralty headquarters, then as a tax office since the 1850s, needed a lot of work at considerable (unspecified) cost. "I fell in love with the site at Somerset House because of its beautiful natural light," Gyngell says. "What was then a dreary space had this stunning shard of light streaming through one of the arches, and I knew we could transform it into something truly beautiful."

If you've delved into one of the three cookbooks Gyngell has published, you'll know her cooking style: strongly inspired by Italy rather than bound by it, and simple. And so it is at Spring, where her Petersham-style dishes have been translated into a much grander and slicker setting with a fancier wine service. Puntarelle is served with olive, mint and goat's curd; agresto, a nutty salsa made with verjuice, adds vibrancy to a simple vegetable roast. Although Spring is Gyngell's project of the moment, later in 2015 her attention will shift to Heckfield Place, a country-house hotel west of London in Hampshire, owned by Spring's investor, Morningside. 

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