QUICK LOOK
220 London Cct, Canberra, ACT andsuchandsuch.com
CHEF Malcolm Hanslow and Nick Peterson
OPENING HOURS Lunch Wed-Fri Dinner Mon-Sat
PRICE GUIDE $$$
BOOKINGS Recommended.
VERDICT Fun with a capital F.
Identifying a through line on Such and Such’s menu isn’t easy. A meal might begin with stellar sourdough flatbread that’s more like a crumpet, given glossy sheen from a smear of extra-sharp toum. From there it could zig to a bowl of crunchy fried school prawns and cashews, coated in a tingly “666 spice” mix that’s not quite as demonic as it sounds. Or zag to hibachi-grilled beef intercostals and enoki mushrooms designed to be wrapped in a sesame leaf kissed with perky miso sambal.
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THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as Worldâs 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.
