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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
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.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
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.
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.
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.
Australia's hottest new dining suburb is Seminyak. Well, at
least our chefs are flocking to Bali in record numbers to join the
island's thriving restaurant scene. Jane and Geoff Lindsay opened
Saigon Street in June, a "street-style" incarnation of their
Melbourne Vietnamese eatery, Dandelion. "Dandelion is more focused on the
imperial food of Hue, more like royal cuisine," Geoff says. "Our
Bali model is more like the bia hoi menus of Hanoi."
The MoVida crew is on its way, too, with co-owner Andy McMahon revealing he's opening in the Potato Head Beach Club complex in Seminyak later this year. Maurice Terzini hopes to have Da Maria, a tropical offshoot of his Bondi pizza venue, Da Orazio, open by December. He has been travelling to Bali for "decades", and says he's seen it change from a party island to an international dining destination. "It's exciting times," he says. "I'm also fortunate that my business partner, Adrian Reed, owns one of the busiest and best Mexican bars and restaurants on the island, Motel Mexicola."
The Lindsays, too, are frequent visitors to Bali, so when they were approached by Aki Kotzamichalis, one of the original partners of landmark beach bar Ku De Ta, they "jumped at it", Geoff says. For the MoVida team, the decision is based on a desire to expand the brand internationally. "We have partnered up with Potato Head," McMahon says, "because we like what they do."
Sydney-based restaurateur Robert Marchetti, who has been running the food and beverage offer at the Seminyak's Double-Six hotel for the past three years, believes Australian chefs have always been attracted to Bali, and he's a strong advocate for the island's dining scene. "I've eaten quite a bit through LA, Australia, and Asia, and I think that the restaurants in Bali stand the test of time against anything."
Saigon Street, Jalan Petitenget 77X, Badung, Bali, Indonesia, +62 361 897 4007
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