YOSHII'S OMAKASE

Behind a heavy sliding door at Crown Sydney, one of Australia's trailblazing Japanese chefs exhibits a rare mastery of the craft, writes MATTY HIRSCH.

ATTICA

Ben Shewry and his team prove why Attica is still as relevant as ever, writes MICHAEL HARDEN.

AMAR SINGH

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month we meet the Australian of the Year 2023 NSW Local Hero, Amar Singh.

THE KITCHEN GARDENER Lemons

This versatile hybrid fruit brings zest and zing to Mediterranean dishes, writes SIMON RICKARD.

A QUICK WORD WITH ABIGAIL ADRIANO

The Miss Saigon ead talks Filipino home cooking, sidelining a career in law, and carrying ona cultural legacy.

The art of...romance

The romance of Italy has less to do with art and architecture, and more to do with finding poetry in the everyday,

Made in ITALY

With three of the world's top food authorities along for the ride, ANNA HART goes gonzo in Emilia-Romagna.

LAKE HOUSE

A lovingly restored 18th-century villa and a glamorous shorefront resort at Lake Como are the stuff of dreams

FLORENCE, singular

Solo but more connected than ever, ALEXANDRA CARLTON takes an uncompromising tour through the Renaissance city.

Italian with a twist

Chef ALEX WONG shares some of the unique dishes that define his menu at Lana and helped push him out of his comfort zone.

Passata party

EMIKO DAVIES visits sun-kissed Sicily and captures the traditional art of making astrattu.

BY THE WAYSIDE

Pig’s blood, chicken crests and all types of offal define Italy’s forgotten dishes

Dine like an Italian

There are rules around la tavola that need to be observed. Get them right and you will experience the full weight of Italian hospitality. Get them wrong and, well, you’ll learn

Not nonna's Italian

The similarities between Italian and Asian cultures make Italian cuisine a perfect playground for chefs. Yet while Australian diners are quick to embrace Anglo chefs specialising in Asian cuisines, it can prove more difficult when the roles are reversed.

PASTA MASTER

Amp up your knowledge of the Italian staple with this guide to styles and shapes.

In vino veritas, mate

Hailing from Italy, made in Australia, SAMANTHA PAYNE celebrates the legacy of Australitaliano wines, whatever we call them.

REVIEW - Dining out

This month we visit a Fitzroy trattoria, a Blue Mountains fine-diner, an Adelaide pizza joint, and a new steakhouse in Sydney.

ANNA BROWN

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Equality Australia chief executive, Anna Brown OAM

THE KITCHEN GARDENER - Vanilla

This exotic spice is difficult to grow but worth it for its not-so-beige flavour

A QUICK WORD WITH NAKKIAH LUI

She’s a trailblazing activist and writer whose witty scripts on modern Indigenous lives provide insight into the ongoing impact of colonisation on First Nations people. Here the Gamilaraay and Torres Strait Islander woman talks food, family and reclaiming a colonised table.

In vino veritas, matе

Hailing from Italy, made in Australia, SAMANTHA PAYNE celebrates the legacy of Australitaliano wines, whatever we call them.

Viva Italia

If variety is the spice of life, Italy lays claim to the most piquant wine culture in the world

FABIANO MINCHELLA

Winemaker Fabiano Minchella’s small but beautiful range of By Fabiano wines are made using fruit from his family’s McLaren Vale vineyards, first planted by his Nonno Guido in 1989

CLAM BAR

The team behind Pellegrino 2000 and Bistrot 916 go Americana with rollicking results

BANDIT PIZZA AND WINE

A friendly neighbourhood pizza joint brings wood-fired Italian-inspired dishes and good times to Hyde Park

MEGALONG

New South Wales’s regional dining scene takes a big step forward with the arrival of this Blue Mountains newcomer

ALTA TRATTORIA

A Piedmontese trattoria promises to become a Fitzroy favourite with impressive dishes, and wines to match

ANNA BROWN

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Equality Australia chief executive, Anna Brown OAM

A WORD WITH NAKKIAH LUI

She’s a trailblazing activist and writer whose witty scripts on modern Indigenous lives provide insight into the ongoing impact of colonisation on First Nations people. Here the Gamilaraay and Torres Strait Islander woman talks food, family and reclaiming a colonised table

Italian with a twist

Chef ALEX WONG shares some of the unique dishes that define his menu at Lana and helped push him out of his comfort zone