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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

GT launches first Australian Hotel Guide

 Top: Anthea Loucas, Renaud Tinel and Catriona Rowntree. Bottom right: Nathan Sasi.

Top: Anthea Loucas, Renaud Tinel and Catriona Rowntree. Bottom right: Nathan Sasi.

It was all sparkle at Nomad restaurant in Sydney on Tuesday night as we presented our travel awards. But things weren't exactly as they always have been. Hostess with the mostest Catriona Rowntree was there to rock the mic for the eighth year in a row, and our friends at Nespresso were the proud sponsors, but this time there was cause for even more celebration as we launched our inaugural Australian Hotel Guide.

It's a little black book showcasing Australia's 50 finest hotels. "We have a long and proud tradition of celebrating the country's best restaurants with our Australian Restaurant Guide," says GT editor Anthea Loucas, "and now we're excited to turn our attention to the nation's hotels."

With the cream of the Australian tourism industry in attendance, there was plenty of buzz in the room as Rowntree announced the evening's award winners. Among the victors were Canberra newcomer Hotel Hotel, which won Best Boutique City Hotel (so good they named it twice), Park Hyatt Sydney, which took out the title of Best Large City Hotel, and Sofitel Brisbane Central, which went home with the gong for the all-important Best Club Sandwich category.

The crowd, a mix of hoteliers, industry insiders and media traded war stories and table-hopped with a vengeance, pausing just long enough to make the most of chef Nathan Sasi's breezy Mediterranean-inspired food. Platters of house-made charcuterie and barbecued carrots with sheep's milk labne were among the favourites, and the pièce de résistance, wood-roasted whole hog, with bowls of crunch-tastic crackling to boot.

All in all, it was a night of fabulous food, great company and lots of smiles in celebration of ground-breaking new beginnings.

Here's the full list of winners.

Vote for your favourite hotel in our Readers' Choice Awards competition for your chance to win a trip to Italy courtesy of British Airways and Mr & Mrs Smith.

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