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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

San Francisco's new MOMA

The SFMOMA expansion

The SFMOMA expansion

All eyes in the art world are on the leviathan San Francisco Museum of Modern Art (SF MOMA), which will reopen on Saturday 14 May after a three-year closure, the construction of a $US305 million, 10-storey expansion and a campaign that elicited more than 3000 artworks from donors.

Spanning a city block at its widest, the new building by Oslo-based architect Snøhetta has a white undulating façade inspired by the chop and fog of San Francisco Bay, its rippling effect created by 700 polymer panels embedded with silicate crystals from Monterey Bay that reflect the changing light. New paths and entrances link the new building to the original by Mario Botta and the South of Market neighbourhood.

Inside are seven storeys of gallery space - more than the Museum of Modern Art in Manhattan - plus performance spaces, theatres and In Situ, a restaurant by Corey Lee, the chef-owner of the city's three-star haute-Asian restaurant Benu. There are 19 exhibitions staged during the opening season alone occupying gallery space that has roughly tripled during the expansion.

Among a huge collection of modern and contemporary art are works by a rollcall of 20th-century luminaries: Jackson Pollock, Frida Khalo, Cindy Sherman, Paul Klee, Andy Warhol, Jeff Koons and Chuck Close among them. Two floors are dedicated to more than a thousand works of mainly American and German 20th century art owned by Gap founders Donald and Doris Fisher and appearing at SFMOMA on a 100-year loan. A new Pritzker Center for Photography on the third floor is the largest gallery of its kind in the US, filled with more than 17,800 works from the museum's existing collection and recent gifts.

In tandem with the development of exhibitions are a raft of community-driven projects, residencies for performance artists, film programs and children's projects. Under 18s enter free.

SFMOMA reopens on May 14, 2016 at 151 3rd St, San Francisco, sfmoma.org 

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