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

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

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

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

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson

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

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

The benefits of live yoghurt

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

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.

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.

Colosseum restoration

The crumbling Colosseum is undergoing a major restoration thanks to a private benefactor, writes Josephine McKenna.

It has withstood battles and bloodshed, fires and earthquakes, the ritual slaughter of slaves and the appearance of Paul McCartney and Elton John. The Colosseum has survived the rise and fall of the Roman Empire yet its future depends largely on the largesse of a shoemaker.

"There's not much time to do the work," says Diego Della Valle, who is financing the $38-million restoration of Rome's most popular monument. "Pieces are literally falling off."

After almost three years of delays, the two-and-a-half-year project began in December. The world's most famous amphitheatre is now barely recognisable, with its northern façade wrapped in scaffolding.

Della Valle, the Italian-born billionaire founder of the Tod's luxury leather goods company, says he is motivated by his "desire to protect and promote Italian culture". He is one of a number of entrepreneurs investing millions to restore Italy's crumbling historic sites in exchange for high-profile promotion.

This has sparked heated debate in Italy; consumer group Codacons lost a legal challenge last year in which it claimed the project's bidding process lacked transparency and gave too many concessions to Della Valle. An appeals court ruled Codacons was "not entitled" to bring the action.

The contract gives Tod's the right to use the Colosseum's logo for promotional purposes for up to 15 years and to add its brand name to visitor tickets. The company has repeatedly insisted it will not plaster the exterior with advertising hoardings.

More than five million tourists a year visit the largest amphitheatre of the Roman Empire, begun under Emperor Vespasian in AD70 and completed 10 years later. "The Colosseum is the most important symbol of Italy and presents the country in the best way to the world," Della Valle told foreign journalists in December. "In Italy, we lack the means to restore the country's heritage."

His plan has the overwhelming support of Rome's city council and the nation's culture officials, who are struggling to protect Italy's crumbling heritage with ever-diminishing public funds.

For some time archeologists have expressed concern about the degradation of the crumbling monument and raised questions about fractures in the façade and the impact of pollution on its surface. Chunks of masonry and stone have fallen from various parts of the structure in the past couple of years; last year a metal barrier was installed around the outside to protect the public. And there is ongoing debate about whether vibrations from traffic and the nearby subway have caused the southern side of the amphitheatre to subside.

Four storeys of scaffolding have been erected in the first stage of the project and will be shifted around the monument over a period of 900 days - two and a half years - as the entire façade is cleaned and repaired.

Restoration experts in overalls and hard hats can be seen gently scrubbing the charcoal-coloured travertine surface to remove "black rust" - a minestrone of algae, fungus, pollen and traffic fumes - and return the monument to its original creamy colour.

The next phase will include construction of 69 new steel gates around the monument, a new visitors' centre in the piazza outside and the restoration of the underground cells, or hypogeum, where gladiators and savage beasts were kept before being winched into the arena. About a quarter of the Colosseum's subterranean area has already been restored and is open to visitors.

Della Valle sees his restoration project as a "strong signal for stronger investment" by the private sector in restoring and maintaining cultural heritage; Italy has the largest number of UNESCO heritage sites in the world.

The idea has already occurred to several entrepreneurs. Renzo Rosso, the founder of the Diesel clothing empire, is spending $7.6 million to restore the Rialto Bridge in Venice, with the right to cover 30 per cent of the restoration site with advertising billboards.

The Fendi fashion house is footing the bill for the restoration of Rome's Trevi Fountain. And the Japanese clothing tycoon Yuzo Yagi has invested $1.5 million to clean and restore the city's last remaining pyramid, built in 12BC as a mausoleum for a leading dignitary after the Romans conquered Egypt.

Rome's mayor, Ignazio Marino, has been a vigorous campaigner to save the Colosseum - he braved criticism by restricting traffic around the monument soon after he took office last year - and defends Della Valle's involvement. "In other countries initiatives like the Colosseum project are the order of the day," Marino told GT. "As the custodian of the world's greatest cultural heritage, it would be incomprehensible if Italy did not do all that it could."


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