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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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 April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
Cue the Champagne.
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.
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.
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.
The latest addition to Sri Lanka's boutique lodgings is a
clifftop resort on the south coast.
Dilmah Tea is expanding from its base in the manicured tea terraces of Sri Lanka's central highlands to the Indian Ocean, opening a clifftop beach resort next month.
Cape Weligama has 40 villas and suites on five hectares of beachfront on the south coast, 30 minutes' drive east of Galle and about two hours from Colombo on new highways. Cape Weligama is part of an ambitious plan to create a trail of small luxury resorts around the island, says Malik Fernando, the managing director of Resplendent Ceylon, Dilmah's hospitality arm. His father, Merrill J Fernando, is the founder of the single-origin tea company.
Ceylon Tea Trails, the company's first resort, is an obligatory stop on high-end Sri Lankan itineraries. Its four colonial-era tea planters' bungalows are linked by walking tracks in working tea estates near Hatton. Restoration work is under way on a fifth bungalow, Dunkeld, which will bring the number of Tea Trails rooms to 26 by November next year.
Also due to open next November is a tented camp called Wild Coast Lodge on a secluded beach in the renowned leopard habitat of Yala National Park, in the island's south-east.
The company's fourth project, due to open in March 2016, is a 28-tent camp near the north-east seaport of Trincomalee, called Red Rocks Beach Camp. Fernando says another two locations are under review.
Guests at Cape Weligama will be able to choose fresh fish from
an in-house "pola", or seafood market, and high tea will be a
Cape Weligama rooms from $538 a night, including half-board and drinks.
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