Pat Nourse

We take a fresh look at this old favourite that won the hearts of two nations.

It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.

Shaken or stirred, cocktails are the word.

A journey from the upper reaches of the Nile to its delta reveals the splendour and breathtaking scale of Egypt’s history and its grand monuments.

Australian chefs have long-held a fascination for XO, but in recent times that obsession has boiled over, spilling beyond the bounds of its Cantonese origins.

It's all about the mix with this colourful Korean classic.

The beaches are as magical as ever and the locals just as herbal, but the towns and countryside around Byron are also home to a host of ambitious new eating and drinking experiences (and some plush places to stay).

New restaurants and bars in Perth are embracing adventurous WA winemakers and seasoned chefs are becoming more experimental down south in the Margaret River region.

Is there anything more quintessentially Queensland than top-notch seafood? You can get your fix this weekend and beyond at these new-in-town restaurants. BYO finger bowl.

Which authors had us leaping to the stove this year?

With laneway entrances, millions of dollars worth of sculpture and a good dose of European and Asian-influence, is there anything more Victorian?

Roast beef and Swiss cheese meets a bowl of gravy at Continental on Phillip Street.

What happens when you get one of the world's most famous chefs in a room with a journalist and a ping-pong table? If the chef's Heston Blumenthal, the answer is great things.

The chef at from cult Hong Kong izakaya and sushi bar Okra makes his first ever Australian appearance this month with a one-off dinner.

Full Circle, the brains behind some of Sydney’s most Italian Italian pop-ups, is back with a new restaurant on Oxford Street just in time for summer.

Uniqlo celebrates noodle soups in a capsule line that’s dangerously slurpable.

A new cheese shop arrives in Sydney, and with it come the best toasties in town.

The Israeli-born chef, restaurateur and food writer on losing his glasses and finding inspiration.

Introducing Alberto, Restaurant Hubert’s Italian cousin. We think you’re going to like him.

Thousands of kroner and 22 courses later, what does our chief restaurant critic have to say about the world's most ambitious vegetarian restaurant?

Aman moved heaven and earth to create its new resort, turning a centuries-old Chinese village into a modern retreat, brick by brick.

Australia's wildest wine party has called last drinks.

Chefs are spreading the love for Vegemite as they explore its possibilities beyond the breakfast table and lunchbox.

One of Australia’s top chefs is parting ways with his Bangkok flagship restaurant.

René Redzepi’s right-hand man to head Noma’s first restaurant outside Scandinavia.

Sydney’s Bentley re-opens in early May with a facelift, new menus in the restaurant and bar, a new wine list and what might be the city's most exciting mayonnaise.

Jason Scott, co-founder of Sydney’s Swillhouse group, is partnering with chef Robert Marchetti to open a big bar and restaurant in New York.

Sixpenny alumnus James Parry has landed in New York to head up Momofuku Ko - and he's not the only Sydneysider David Chang's recruited to his empire.

A second Saint Peter? Josh Niland is about to cast another line, writes Pat Nourse, and the bait is better than ever.

A world away from bullet trains and the subway crush, seeing the country on foot reveals a different Japan. And dipping a toe into the hot springs of Oita, as Pat Nourse discovers, proves more revealing still.

A country pub with a traditional feel and Wennerbom produce makes a weekend away from the city an even more attractive proposition.

Pull up a chair and pour yourself a glass as Pat Nourse surveys the best page-turners of 2017.

Feed your Bumble date caviar, order secret meat and more with Matt Moran’s inside guide to Barangaroo House.

Natsu brings Japanese potato salad, grilled things on sticks and bento picnics to the Melbourne Triennal.

Australia’s best new Spanish food is at an Italian restaurant?

How does the epoch-defining cookbook of the ’80s stand up 30 years later? We sat down with its chef-author to find out.

We take you behind-the-scenes of putting together our 2018 Restaurant Guide, from reviewing 409 restaurants to choosing the best one in the country.

Dainty Sichuan is finally open in Sydney; how does it work?

Rosetta opens in the Sydney CBD.

Popolo gives way to Marta; lovers of cacio e pepe pasta prepare to celebrate.

The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.

With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.

One of Sydney’s hottest restaurants is about to branch out in Asia.

The opening of David Moyle’s new restaurant, Longsong, has been delayed; here are his favourite long songs to tide you over.

Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.

Is this the best-looking café in Sydney?

Ahead of his appearance at Sydney Writers Festival 2017, George Saunders spoke with Pat Nourse about how he travels, arm-rest battles and the state of the union.

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

In restaurants today, green is the new black, and kitchen gardens bring greater bragging-rights than kitchen kit. Here, some of our top gardener-chefs share their thoughts on good things to plant at home to spice up your menus in the year to come.

Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

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.

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Lee Ko Fook? Or Momofooku Ho? However you slice it, Melbourne’s in for a treat.

In his editor's letter, Pat Nourse walks you through what to expect.

You can take the boy out of Barbados but you can’t take the big-hearted Bajan spirit out of Paul Carmichael’s Christmas spread. The chef from Sydney’s Momofuku Seiobo shares the greatest hits from the generous table his mother lays on for the big day back home.

New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.

We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?

After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.

Has there ever been a busier year in restaurants in Sydney than 2016? Following an unprecedented number of notable openings, we're here to help with priorities.

It’s been a big year of openings for restaurants in Sydney, and there are more still to come. Here are some of the glimmers on the horizon that suggest the coming year will be a happy one for diners.

Prepare to hold a new style of burger glory – wrapped in rice, wrapped in nori – in your hands.

World-class dumplings come to Sydney’s inner-west.

And his lucky host city is…

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Pascoe shares what has been achieved in the past 12 months, and the organisation's plans for the year to come.