Pat Nourse

No trip to Singapore is complete without a street-food hit...

Here at GT we take our entertaining seriously, so we quizzed kitchen science guru Harold McGee on the winning formulas for our party ingredients.

A rollcall of some of the world’s most renowned chefs came together behind the stoves at Rockpool Bar & Grill for The Ultimate Dinners to benefit the Starlight Children’s Foundation.

There's nary a chef at a food festival these days without some sort of intro roll, but Ben Shewry is way out in front...

A brave new wave of bold and ambitious chefs and restaurateurs is taking Singapore’s fine dining into new territory. Prepare for adventure, writes Pat Nourse, and pack an appetite.

Sitting pretty on Regent Street, the Café Royal is in the heart of London, yet there’s a trace of a French accent here...

We’re set to see more of Heston Blumenthal in Australia in the year to come but not, it turns out, because he’s opening a restaurant here. Or at least not yet.

From butter to beer cans, trussed or tucked, in ovens fast and slow, there’s no end to the inspiration of the top chefs who share their secrets here for the best roast chook.

One of the leaders of progressive cooking in the US, Grant Achatz is heading our way. Pat Nourse talks to the chef of Chicago’s Alinea ahead of his first visit to Australia.