Destination Dining: Kyushu, Amalfi Coast
Japanese cuisine meets Mediterranean flavours on the Amalfi coast.
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Yama Kitchen & Bar’s potatoes with miso and pecorino
A strange but delicious flavour comes with the triad of potato, miso and pecorino in Yama Kitchen & Bar's moreish side.
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Fuyu’s fried cauliflower with white miso, sesame and furikake
Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.
The Producers: Arnold’s yuzu
Spike your next cocktail or sauce with Australian-grown yuzu.
Fratelli Paradiso to open a second branch … in Tokyo
Sydney's favourite Italian restaurant is taking its classic dishes to Omotesando.
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Hot Plates: Tanto, Scarness
Ex-Wasabi chef Hajime Horiguchi's new restaurant focuses on fresh local produce and seafood cooked over a charcoal grill.
The Producers: Kai Ho sea vegetables
This Tasmanian harvester hand-picks vitamin-filled seaweed, sustainably removing non-native species from the ecosystem.
Automata’s flounder with wakame and lemon butter
Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.
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Junya Yamasaki takes over Marion
You know something’s up when a visiting chef requests “local seawater” on his prep list: serious business.
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Ume to reopen as a bar
Chef Kerby Craig stays Japanese but swaps fancy food for something a little more fun.