Chin Chin to get a Japanese sibling
Nola James Chris Lucas sets the wheels in motion for an as-yet-unnamed Japanese restaurant in Melbourne's hottest dining strip.
daily bites
Former Chin Chin chef opens in Sydney
Scott Bolles Jack Steer, who has China Diner and Chin Chin on his CV, has opened an Asian-inspired venue at The London Hotel.
daily bites
Chin Chin to get a Japanese sibling
Nola James Chris Lucas sets the wheels in motion for an as-yet-unnamed Japanese restaurant in Melbourne's hottest dining strip.
food news
Star Wars-themed cafe opens in Brisbane
Natascha Mirosch May the forks be with you, Brisbane Star Wars fans.
food news
Foraging chef heading to Canberra
Natasha Rudra Chef James Viles of Biota Dining will host a lush dinner at ANU.
eat out
Grand Duk
Amanda Hooton A welcoming haven in The Rocks does things a bit differently.
Photo: Cole Bennetts
Matcha Mylkbar
Matt Holden Vegan poached 'eggs' put to the taste test.
eat out
Grand Duk
Amanda Hooton A welcoming haven in The Rocks does things a bit differently.
Photo: Cole Bennetts
BBQ King
Myffy Rigby When in doubt, order two ducks.
eat out
Rufus
Michael Harry Is this Yorkshire pudding Melbourne's most absurd bar snack?
Photo: Pat Scala
Matcha Mylkbar
Matt Holden These plant-based poached 'eggs' neatly dispose of the question about which came first.
eat out
Brisbane's best vegetarian and vegan eats
Anne-Louise Brown From rainbow salads to silky almond tofu, here are the city's top plant-based dishes.
Photo: Supplied
15.5/20
The Apo
Natascha Mirosch Look what's being conjured in the Valley.
eat out
13.5/20
Ruby Chinese
Natasha Rudra Ruby's is classic rather than old-school – it's the kind of place where the art of carrot sculpture lives on.
Photo: Graham Tidy
15/20
Vincent
Kirsten Lawson This restaurant is not like anything Canberra has seen. It's a great place that works on so many levels.
cook
Coffee-rubbed slow-cooked brisket
- 2 hours +
- Medium
- American (US)
- Darren Robertson and Mark LeBrooy
There's nothing better than a nice piece of brisket on a chilly night. We gently rub brisket with ground coffee and smoky paprika, then cook it slowly overnight. This simple treatment transforms what is often considered a secondary cut of beef into a real showstopper.
Photo: Edwina Pickles
Honey-poached nashi pears
This simple dessert can be eaten warm from the pot or chilled from the fridge. Either way, it's delicious.
drink
Which milk tastes best?
Nedahl Stelio Soy, almond, rice, oat and good old dairy get rated by a chef, barista, sommelier and the creative force behind Gelato Messina.
Photo: Daniele Carotenuto Photography
Video
Click to play video
Top chefs reveal their favourite ingredients
Nine top chefs tell us their favourite ingredient and what they make with it. (02:11)
