Erina Starkey

<p>It’s the launch that will have you wishing it was winter all over again. McDonald’s has just launched Nuggies, a chicken nugget-inspired soft boot for your next Big Mac binge night at home.</p> <p>The new statement shoe is just like a pair of UGG boots, only with a wrinkled nugget-like texture reminiscent of your favourite crispy fried snack. What’s more, the fast food fashion accessory will arrive in a giant replica of a Macca’s sauce tub (fingers crossed for Sweet & Sour).</p> <p>Best of a…

Mexican, but not as you know it.

<p><strong>WHAT’S HOT:</strong> A lot of chefs have their tongues out at the moment. Instead of the grey boiled slabs we’ve seen in the past, the new way chefs are showing off this muscle meat is with a pink ruffled brochette. The meat is typically brined, poached, peeled and shaved; the soft folds elegantly threaded on a skewer. The kebab is then kissed by coals and licked by the flames to form a crisp caramelised crust around the edges.</p> <p><strong>WHY:</strong> It’s a combination of curios…

The glorious glossa has made it back onto menus, and this time around it’s had a mouth-watering update.

It's Sydney's best-kept secret.

The world is your oyster bar, or so it may seem at the moment. Join us for a deep dive into this month's most delicious trend.

Now's your chance.

The neighbourhood favourite has a new seaside sibling.

Wait until you see the wild pasta on the menu.

Au reviour, a la carte. Chefs are increasingly embracing the prix fixe menu, proving you can still have a multi-course meal without having to fork out.