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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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

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.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

New cruises 2017

Cue the Champagne.

1980s recipes

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.

Savoury tarts

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.

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.

La Maison Plisson, Paris

France's finest producers are showcased at La Maison Plisson.

Man cannot live on Poilâne sourdough alone and now Parisians won't need to with the opening of the French capital's newest food emporium, La Maison Plisson. Located on Boulevard Beaumarchais, this two-story épicerie and restaurant was crowned a Right Bank establishment before its doors even opened recently, such was the hype surrounding its launch.

Founder Delphine Plisson, formerly head of marketing at French fashion brands Maje and Sandro, enlisted French chefs Bruno Doucet and the father of French bistronomy, Yves Camdeborde (of Saint Germain's Le Comptoir du Relais), as consultants to help her select and stock her shelves with the finest French food producers, be it olive oil, fruit-filled confitures, sardines, chocolates or an impressive wine selection. Then there's the cheese: creamy rounds of Saint-Félicien, hunks of Roquefort and slabs of Reblochon, the deli with its array of saucisson, duck terrine and more, and a fresh fruit and vegetable market.

(In summer, look out for the ephemeral and sticky-sweet fraise des bois.)

Adjacent to this luxe grocery store is a 60-seat restaurant with a sprawling terrace. Fresh savoury tarts and sandwiches are on the menu, as well as a traditional dish of the day - free-range chicken and pea meatballs, say, served on bulgur with jus de viande and dill.

Most remarkably, La Maison Plisson is open seven days a week - a common convenience in Australia, but an anomaly in the French capital.

La Maison Plisson, 93 Blvd Beaumarchais, Paris


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