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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.
Spain's Adrià brothers team with Cirque du Soleil founder
for a heartfelt project.
Ibiza's reputation for hedonistic nightlife has never been matched by its culinary scene, which adds to the buzz around the opening of Heart Ibiza, a music, dining and theatrical venue that can accommodate a thousand people by Cirque du Soleil founder Guy Laliberté and Spain's famous chef brothers Albert and Ferran Adrià.
Heart Ibiza, in the Ibiza Gran Hotel complex in the main port, comprises Terrace, a collection of street food-inspired stalls and live performances upstairs, a fine-diner downstairs called Supper Club with cabaret performances in Cirque du Soleil style and, this being Ibiza, there's Club, for clubbing.
Most of the Terrace stalls serve one dish only, often with a twist. "We've taken inspiration from the freedom and fun of a street-food market experience, a journey through countries like Japan, Peru, Spain and China," Albert says. Downstairs, Supper's menu continues the global journey with the likes of Galician lobster done Singapore chilli crab-style.
Quebec-born Laliberté, who lives in a clifftop estate on the island, sold the majority share of Cirque du Soleil to multinational investors this year, enabling him to focus on projects he hopes will raise Ibiza's cultural profile.
The idea of Heart was born in the late '90s, when Laliberté visited Ferran's legendary El Bulli, and in turn invited the brothers to see his latest production at the time, Alegría, in Barcelona.
Heart is a characteristically ambitious project for the trio,
creating a light-hearted alternative to the island's typically more
formal approach to dining.
"Fundamentally we want people to have a good time," says Albert, "to have them look forward to experiencing something unique, hoping that they leave with their expectations wildly exceeded."
Heart Ibiza, Passeig de Joan Carles I, 17, Ibiza, Spain
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