We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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 April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
Cue the Champagne.
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.
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.
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.
This year, Melbourne's MPavilion combines bamboo, stone, rope and earth.
Garden pavilions are so very Melbourne. Especially when
conceived by internationally renowned architects and employed as
design and events hubs for the culturally curious.
That, in a nutshell, is the point of MPavilion, the annual architectural commission that this year will involve a 12-metre tower of bamboo, stone, rope and earth taking shape in Queen Victoria Gardens, opposite the Melbourne Arts Centre.
The 2016 pavilion is the work of US-trained Indian architect Bijoy Jain, whose craftsmen have toiled for six months at his Studio Mumbai practice over models and prototypes of the tower, similar to a tazia, a typical feature of Indian ceremonies.
"It is an imaginary building that reaches deep into the stars, so it is otherworldly, and through it you can see the stars, the sky, other dimensions," Jain says of his début Australian work.
Studio Mumbai is known for adapting age-old skills such as stonemasonry and carpentry to contemporary architectural projects. "There's a lineage of carpentry and masonry, building with high skill and great efficiency, that's specific to India and I am transferring that ideology to projects around the world," Jain says. His previous notable commissions include installations at the 2010 Venice Architecture Biennale and at the Victoria and Albert Museum.
Jain hopes his Australian pavilion will become "a place of engagement" for visitors, who will be entertained at the site by a series of performances, talks and workshops for four months between October and February. As with the previous two MPavilions, designed by Sean Godsell and Amanda Levete, Jain's structure will be given a permanent home in Melbourne once its run in the gardens ends.
The MPavilion project was conceived by retail magnate Naomi Milgrom and inspired by the Serpentine Gallery pavilion project in London's Kensington Gardens. "The MPavilion 2016 will be a building of beauty and wonder, and one that reminds us that good design can transcend the aesthetic and functional to create an emotional and spiritual experience," says Milgrom.
MPavilion is open to the public from 5 October 2016 to 18 February 2017; mpavilion.org
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