Jill Dupleix

Why sweat in the kitchen while everyone else is drinking bubbly and opening presents?

Let the good times roll as Andrew McConnell shares one of his restaurant’s most popular menu items.

In his new memoir, Attica’s Ben Shewry hits out at rude customers, misbehaving chefs and uninformed food critics, while proposing an inclusive industry with more integrity.

Jonathan Barthelmess, the top chef behind Sydney’s The Apollo, reveals his favourite spots for dining and drinks in the Greek capital.

With no Michelin Guide in Australia, local chefs craving the culinary accolade need to head offshore. Our food editor reveals three who’ve made their mark.

Chef and restaurateur Clare Smyth of London’s Core on the joys of dirty martinis, seasonal fare and Sunday pub roasts.

New executive culinary director Alexis Quaretti is serving classical French cuisine, of course, but expect additional inventive menus from Oceania Cruises.

Whether it’s for a corporate event, a birthday, or just because, these venues take a lot of beating for excellent food, top wines and exclusive service.

Where to go when you’ve got a deal to discuss, when you want to impress your top client or thank the team – as tested by our reviewers.

Swallow your fear and take a deep dive into the culinary world of NZ chef Vaughan Mabee: you’ll remember the food at Amisfield for life.