New and noted, and on the table
A friend in town, an anniversary, an “I deserve it” moment … welcome to the luxury micro holiday club On a shiny winter’s day, seagulls, surfers and whale-watchers are framed in the picture windows of Bondi Beach’s famous Icebergs Dining Room and Bar. The caviar tartlets and the thyme-infused Campari spritz have been dispatched. A…
Victoria’s awarded Lake House re-writes the hospitality playbook Larissa Wolf-Tasker has had a front row seat at the theatre of food from an early age. As a child, she caught yabbies, picked strawberries, foraged for mushrooms, shook dirt from carrots, cut butter, kneaded dough and made pancakes. As the daughter of legendary restaurateurs Alla Wolf-Tasker…
Gotanda’s tiny dancers are foodie central for visitors to Tokyo I am sitting at the counter of Yoshitey, one the tiniest in Tokyo I’ve eaten in. At five diners, it’s two more than usual. Chef Yoshitey Enya is delivering dish after dish: butter fish sashimi, charcoal grilled sticks of unctuous salmon, custard pudding with tiny…
For Amber Guinness, Italian hospitality is an art form. In her 18th century farmhouse in Tuscany, where guests come to eat and paint, this passionate home cook shares her template Before I had even finished browsing through Amber Guinness’s new cookbook, I had made pea and mint soup, an asparagus and ricotta tart, and…
After the terrorist attacks that rocked Colombo, Sri Lankan creatives shaped an arts-driven recovery that could become a template for a post-Covid-19 world… Over glossy Beijing duck and tiger prawn kung pao at the Shangri-La Hotel’s Shang Palace, Ajai Vir Singh is explaining how the arts community led Sri Lanka’s recovery after the Easter 2019…
From the vibrant medinas of Marrakech to the riads of Fes and the ochre sands of Erg Chebbi, Morocco’s colour palette is the gift with purchase Colour plays a starring role in the architecture, craftsmanship, food and culture of Morocco. Even taxis play the colour card in this strategically located North African country with the…
Describing the ‘notes’ in a glass of wine or Cognac has always been the somewhat mysterious art of the connoisseur. Rémy Martin’s international ambassador Alexandre Quintin puts a simple spin on it. The six-foot long table in the private dining room at Barangaroo’s 12-Micron restaurant table is dressed like an Old Master’s still life. It’s an artfully…
Technique, vision, and a Venezuelan cacao bean have produced a chocolate that leading chefs are doing their block over … Some never forget a face. Chef Giovanni Pilu, of the award-winning Sydney restaurant, Pilu, never forgets a taste. Several years ago, he encountered what he thought might be the perfect chocolate. “It was at the…
Offal is possibly one of the food world’s most divisive menu items. Most people either love it or loathe it. If it’s the latter, there’s a harbourside dining dock that might change your mind… Offal is never going to be the gourmet world’s red carpet glamourpuss. Not for brains, tripe or liver the…
From gourmet fuel to new wardrobe staples, painted laneways to lessons from history … Melbourne’s Flinders Lane is a cultural mixed tape for the day-tripper, dedicated browser or business boffin playing hooky. These are Excess All Areas’ evergreens…. Grain Store We’ve high-tailed it down to the “wrong” end of town, where the queue for takeaway coffee…