THE full SQUID

Pipit chef Ben Devlin takes his closed-loop approach from ocean to table, and then to the walls, via the Japanese art of gyotaku.

A COOKING CLASS OF ITS OWN

From venues hidden deep in city backstreets, to rural epicurean delights, taking a carefully selected cooking class or food tour can unearth the unexpected

How to host a HIBACHI PARTY

Fire up the coals and put the playlist on repeat. Backyard get-togethers are taking on a Japanese flavour and LEE TRAN LAM has the prep sorted.

RAMEN SECRETS

Guided by a local ramen head, ALEXANDRA CARLTON hits the streets of Tokyo in pursuit of the best bowls.

Okonomivaki

Made with tempura flour, this grilled pancake-like snack can be dressed up or down with your favourite toppings.

JAPANESE WHISKY

SAMANTHA PAYNE on the country that converted her into a whisky lover

MEET THE MAKER NOGUCHI NAOHIKO

Master brewer Noguchi Naohiko has been making sake since 1949. In 2017, he founded the Noguchi Naohiko Sake Institute, where he shares his wisdom and philosophies with a new generation of brewers.

PETERMEN

Fruits of the sea find a higher plane on Sydney's lower north shore at the Nilands’ latest undertaking

KOMEYUI

Melbourne’s Komeyui has a slick new Brisbane outpost and it’s bringing a little Zen interconnection to the everyday

LEONIE UPSTAIRS

This serene eatery is a lesson in temaki sushi and female-brewed sake

SARA MANSOUR

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet poet and lawyer Sara Mansour of the Bankstown Poetry Slam.

Medlars

Historically, the butt of literary jokes, this strange fruit is an acquired taste

A QUICK WORD WITH NASHEN MOODLEY

The director of the Sydney Film Festival on learning to cook from the heart, loving cinema of all kinds and his favourite place to eat in Tokyo.

Miso

This fermented soybean and rice paste is fundamental to Japanese cuisine.

SOCIAL CANTINA

South Eveleigh has been forging its name as a leading food precinct since it opened in late 2021, and now with the arrival of Coyoacán Social it will further embolden this status.

ON THE PASS with SHIN KATO, ISHIZUKA

Food news

Desert island kitchen

What do chefs cook when you take them away from their commercial grills and make them go Bear Grylls? They get resourceful. Alexandra Carlton finds out how they cook in the wild.

A quick word with Michael Franti

The chart-topping musician, humanitarian and hotelier on touring with U2 and life lessons from punk rockers.

Alpine Gold

Remote luxury meets awe-inspiring wilderness in New Zealand's deep south.

Forest therapy

Lee Tulloch explores why forest bathing is trending among nature lovers.

A chef's guide to...Urla, Türkiye

From freshly caught seafood to open-fire cooking, chef Osman Sezener gives us the lie of the land in his naturally blessed hometown.

Pork sausages

Hand-making this butchery staple is as satisfying as it is delicious.

Adelaide Hills

SAMANTHA PAYNE explains why this South Australian wine district is having its phoenix moment.

MEET THE SOMMELIER VICTORIA JAMES

Victoria James is director of beverage at Michelin-starred Cote in Miami and New York City and recent James Beard nominee for outstanding wine program.

YUGEN DINING

It's time to live large at this glitzy multi-faceted restaurant.

STAR OF GREECE

After more than a decade, this destination seaside restaurant has had a facelift

OSTERIA IL COCCIA

An Italian-accented tasting menu licked by open flames sets a high standard for finer dining on the Central Coast

ALBERTA'S

A freewheeling newcomer combines global dining pedigree with love for its hometown.

NARELDA JACOBS

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet journalist, news presenter and changemaker Narelda Jacobs.

Mossy Point

GThits the road for a weekend escape, exploring the best regional Australia has to offer. This month we head down the coast to Mossy Point, near Batemans Bay in New South Wales.