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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

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.

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.

Fast autumn dinners

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

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.

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.

Lemon tart

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.

Spelt cashew and broccoli bowl with yoghurt dressing

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.

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.

Bali's new wave of restaurants, hotels and bars

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.

Hija de Sánchez, Copenhagen

Ex-Noma pastry chef Rosio Sánchez makes a (taco) stand in the Danish capital.

You want cod skins or rose petals with your tacos? Then head to Hija de Sánchez, the taquería that former Noma pastry chef Rosio Sánchez has opened in Copenhagen's Torvehallerne markets. Her aim is to serve authentic tortillas, for which she's importing corn from Oaxaca and making her own masa daily, then she's playing around with the rest. "As long as we have the corn that's coming from Mexico, we can fill them with something deliciously local, then that's fine," says Sánchez.

Traditionalists won't go past the chicken mole made from a dozen or so chillies blended with chocolate, while crisp cod skins served with tomato and jalapeño salsa are reminiscent of the classic chicharrón you might get in Mexico.

Her first guest chef, Lars Williams, a fermentation freak who's responsible for the weird and wonderful in Noma's research kitchen, gave his tacos a "new Nordic" touch scattering purple rose petals over his black-bean miso, fermented habanero, smoked butter and gooseberry combo. A snip at $15 for two.

Sánchez, who was born in Chicago to Mexican parents, worked in New York before heading to Noma and Copenhagen five years ago. The Danish capital is an apt place to start her own venture because there's a need for good Mexican food and also because of her support crew led by her former Noma boss René Redzepi, Williams and the many others lined up to guest chef in the taco stand.

Hija de Sánchez, Torvehallerne, Frederiksborggade 21, 1360, Copenhagen K


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