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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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Local knowledge: Fez, Morocco

Fez, Morocco

Fez, Morocco

Artist Rebecca Raft A.K.A Rafti shows us the secrets of Fez, Morocco.

Rebecca Raft is the co-founder of jewellery studio Bouvier. She lives and works in Fez, Ubud and Mullumbimby.

Fez is special because...

arriving late at night and emerging in the morning feels like stepping through a looking glass or into a time machine. The call to prayer sets your mind clock, and the smell of spices, donkeys and desert is so evocative.

My daily ritual involves...

yoga at home, then Café Clock for an espresso and Berber eggs, baked in a spicy tomato sauce - highly addictive.

Eating with friends means...

heading to my friend Stephen di Renza's Restaurant Numéro 7. It's a chef-in-residence space where visiting chefs use ingredients only from local producers.

Comfort food is...

my friend's mum's tagine of lamb and wild baby artichoke-heart. Or a giant doughnut with an egg cracked into the hole from a crazy street vendor.

For a weird and wonderful curio...

I head to Omah's behind a locked door deep in the medina, an Aladdin's cave full of wondrous stuff. Or the junk souk - Fez has a souk for everything. There's a henna souk where I get my own personal amber perfume made by Rashid.

I spend hours...

fossicking with my designer friend Kate Kvalvik, climbing through the back of hole-in-the-wall shops, much to the bemusement of the owners.

For coffee...

I order "kawa khala" (espresso) and a glass of orange juice from the lovely Mustapha at Café La Place on the edge of Place Seffarine. It's the noisiest place in the city, where metal-workers hammer copper into giant cooking pots. The sound is magical to me.

For after-work drinks...

with friends I buy wood-fired bread, olives, and deep-fried dumplings, and I make tzatziki, and invite everyone up to my terrace to watch the sun setting over the medina with the Atlas Mountains in the distance.

I take visitors to...

lunch of brochettes and kefta tagine cooked over hot coals at Sidi Barada's, then we head to Dar Seffarine, restored brilliantly as a guesthouse by my extended family here, Kate Kvalvik and Alaa Said.

For time out I head to...

a restaurant called The Ruined Garden for the sweet fragrance of herbs and flowers and Robert's delicious farmhouse food.

 

Bouvier is available online at bouvier.myshopify.com

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2017 Restaurant Guide

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