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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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.
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.
Cue the Champagne.
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.
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 newest Pig hotel in England is really a restaurant with
rooms - and its garden-to-plate principles are as impressive as the
The Pig on the Beach has the classiest sea views in Dorset: across bobbing fishing boats to Old Harry Rocks. Opened in June, this is the latest in The Pig hotels' litter and joins the three-year-old Pig in the New Forest, in south-west England, The Pig In The Wall, at Southampton, and The Pig Near Bath.
About two and a half hours' drive from London and overlooking Studland Bay, we think this clifftop Pig has the best location of all. It's the former Manor House Hotel, leased from the National Trust, and co-owners Robin Hutson and David Elton have applied their trademark informal style to the conversion of this Arts and Crafts villa, along with intelligent service and a ferocious commitment to food provenance.
There are 23 bedrooms and a couple of sequestered outside bedrooms - The Lookout and The Bothy overlook a walled garden and the sea. Guests can wander off to two shepherd's huts in a meadow for massages using Bamford products.
For all its comforts, though, The Pig on the Beach is essentially a restaurant with rooms - and, oh, what a restaurant. The garden-to-plate ethos is executed with rigour; nothing hits the table that hasn't been raised or foraged in the hotel's kitchen garden or within a 40-kilometre radius - fennel, pea shoots, garden beans, Isle of Wight tomatoes, blueberries, raspberries, blackcurrants and more. Other local specialties include Dorset whelks and Purbeck eggs.
There's private dining for 12 in the thatched Roundhouse, and the bar, with its floorboards made from railway sleepers, is a perfect evening bookend.
The only caveat is the Pig's popularity: you might well secure a room, and pigs might fly, too.
The Pig on the Beach, rooms from $252. Manor House, Manor Road, Studland, Dorset.
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