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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.

Cinque Terre to cap visitors at 1.5 million

Cinque Terre's Riomaggiore

Cinque Terre's Riomaggiore

The number of tourists allowed entry to the world heritage-listed Cinque Terre could be dramatically reduced next summer, with news that Italy will close entry to the region once the total number of tourists reaches 1.5 million.

Located in the north-west of Italy in the Liguria region, Cinque Terre - which means five lands - encapsulates five small fishing villages joined by narrow and winding cliff-side roads. Tracks leading to the villages have been closing sporadically for years as a result of mudslides, rockfalls and flooding, and it's been very difficult for visitors to know about these closures before arriving to the region.

With a sharp increase in coaches touring the area (many a result of the cruise ships docking in nearby ports), and with Cinque Terre's popularity only growing, protecting the natural landscape of the world heritage-listed site is now more of a priority than ever.

As part of the new measures, tickets will be sold online ahead of time, an app is being designed to illustrate which of the villages are most congested, and roads leading to Cinque Terre will be fitted with devices to clock the number of people coming in and out of the area. Once the number reaches 1.5 million visitors per year, access will be denied. "We will certainly be criticised for this, but for us it is a question of survival," president of Cinque Terre Park Vittorio Alessandro told Italian newspaper La Repubblica.

Parent company of Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises - RCL Australia - has 16 ships sailing through Europe between April and October this year, 10 of which will call at La Spezia and Livorno, the closest ports to Cinque Terre. In response to the concerns raised by the Cinque Terre tourism boards, RCL has increased its portfolio of alternative tours and shore excursions as a first measure.

"Overcrowding of the smaller villages is concerning for tourists and residents alike," says commercial director of RCL Australia Adam Armstrong. "We will be strictly following the local authorities' guidance on this and offering more alternative options in the nearby tourist hubs of Florence and Pisa. This will help us to preserve the authenticity of the guest experience, as well as the local communities."

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