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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.

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.

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.

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.

Ovolo Hotels open in Woolloomooloo and Darling Harbour

Ovolo Hotels brings its quirky vision to Sydney.

No detail was too small, no idea too outlandish when Girish Jhunjhnuwala opened his first hotel in 2002.

"I thought about all the things that irked me about hotels I've stayed in, about the unfriendliness once you get to your room," says the Hong Kong entrepreneur, "and I used those experiences to model what became Ovolo."

Among his family-owned company's nine hotels are two new Sydney acquisitions, in landmark heritage buildings: a former wool store in Pyrmont, refurbished and rebranded Ovolo 1888 Darling Harbour, and the wharf-front Blue Sydney, reopened last month as Ovolo Woolloomooloo after extensive renovation. Other properties are in Hong Kong and one is in Melbourne's Little Bourke Street.

Though the look of each hotel is different, they share features that Jhunjhnuwala says are designed to make the hotel experience "effortless and connected", offering all-inclusive services and carefully designed communal spaces. Ovolo hospitality extends to nightly happy hours, free minibar and breakfast, 24-hour gyms, Apple TV and self-service laundries. "The number-one requirement of travellers - business and leisure - is to stay connected," says Jhunjhnuwala, so Ovolo hotels have always had free, high-speed WiFi with no limits on data or devices and an oversupply of USB charging points.

Both Sydney hotels showcase contemporary Australian art - the walls in the 90-room Ovolo 1888 are hung with bold murals by Jasper Knight. The most striking transformation is in the cavernous entrance to the 100-room Woolloomooloo hotel, which has become a tree-lined laneway of lounges, bars and dining areas - a kind of grown-up playground, with three retro video-game tables, featuring Space Invaders, too.

Ovolo 1888, rooms from $208, Darling Harbour, 139 Murray St, Pyrmont, NSW; Ovolo Woolloomooloo, rooms from $254, 6 Cowper Wharf Rd, Woolloomooloo, NSW

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