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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.
For quirky eco-luxury, bunk down in a grain silo, a stylish conversion on the Canterbury plains of New Zealand's South Island.
You can stay in a transatlantic liner in California, an oil rig
in Malaysia, or a prison cell in Berlin. But it took a visionary
from New Zealand's Canterbury province - famous for its extensive
grain plains - to create a hotel out of grain silos.
Stuart Wright-Stow, of Little River, halfway between Christchurch and the popular tourist destination of Akaroa, has a long track record of inspired design through F3 Design, which he runs with his children, Pippin and Ella. At Little River, his SiloStay complex offers sleek designer accommodation in nine silos operating as serviced apartments. The keyword in the SiloStay experience is "bonhomie". "There's not enough bonhomie around these days," says Wright-Stow. "It's fundamental to hospitality, so why don't more establishments display a few touches of idiosyncrasy to appeal to human perception?"
His eye for dramatic architecture has changed the appearance of Little River's main street, where he and his wife Ange run an art gallery in a dramatic building that also houses a store and café.
Wright-Stow admits to having a brain that is wired in such a way
that he has to ponder alternative uses for everyday things.
"There's something very sociable about silos," he says. "You see
them standing around in fields in little groups looking like
they're having a conversation. They're convivial on the outside and
warm and inclusive on the inside."
The silos stand nearly nine metres tall and have two floors connected by an interior curved stairway that follows the contour of the silo wall.
The lower floor has a living area, kitchen and toilet, while the upper floor features a queen bed, shower and balcony that juts from the exterior wall like an open drawer. Natural macrocarpa timber flooring and whitewashed plywood panels break the corrugated lines of the steel. Furniture and fittings provide splashes of bright industrial colours that echo the palette of the farm equipment shed. The clever skylight lid is opened by a simple lever mechanism. Each silo is positioned for private views over bush or farms.
Rooms from about $160. SiloStay, State Highway 75, Little River, Canterbury, New Zealand. +64 27 325 1977.
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