СОММЕ IL FAUT

Bistro, brasserie, bouillon or café? The answer lies in a unique social order. CALLUM MCDERMOTT decodes the rules of French restaurant hierarchy.

VIVE LE BISTRO

LEE TULLOCH returns to Paris and revisits some of her favourite bistros, reflecting on what makes the classic French style of cooking and hospitality so magical.

The art of...eating entertainment

The combination of culture and cooking is a pleasure worth pursuing on your travels

THE ART OF PLATESCAPE

Still life has always been one of the art world's most enduring forms. Now a group of Australian artists are transforming the genre with their visions of food, wine and good times

LISA HAVILAH

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet arts administrator and Powerhouse Museum chief executive Lisa Havilah.

Khao soi

The magic of this dish lies in the contrast between fresh noodles bathed in spiced soup and the crunch of crisp fried noodles.

Kettle sours

Soured using fruits and lactobacillus, these beers offer refreshingly tart, easy drinking.

ARTFULLY AMBITIOUS

Freewheeling creativity and sharp kitchen skills ensure this gallery restaurant succeeds as a drawcard in its own right

A CHEF'S GUIDE TO... Bangkok, Thailand

Celebrated chef GAGGAN ANAND takes us to the heart of Bangkok. And unlike his own acclaimed restaurants, you won't find these places in any guide book.

A QUICK WORD WITH THEA ANAMARA PERKINS

She is the granddaughter of trailblazing Indigenous activist Charles Perkins, the daughter of art curator Hetti Perkins and a creative force in her own right. The Arrernte and Kalkadoon artist reminisces about childhood trips to the Central Desert region and celebrates those working to preserve cultural stories.

Culture of kindness

In mayhem and mourning, food is a universal tool for expressions of care, discovers

DINNER THEATRE

Food and art collide in Mona's new "revolving restaurant" concept for Faro

GIMLET

The beauty of the Gimlet lies in its simplicity.

GROWING TOGETHER

Native Australian ingredients are true superfoods but their greatest value, writes MAX VEENHUYZEN, is to connect us with more than 60,000 years of First Nations knowledge.

HEADLINE ACT

This stellar hit continues to deliver seasonal dishes and quality service

HIGH PERFORMANCE

Bennelong augments its always-elegant dining experience with a little late-afternoon jazz. It's smooth

Hunter Valley NEW SOUTH WALES

This established wine region offers a few surprises with its new spirit of innovation

THE KITCHEN GARDENER :Quince

More than just a paste on a cheese board, these golden fruits have their roots in ancient history.

VENICES NEXT RENAISSANCE

After the pause, the ancient lagoon city reconsiders its future and paves its way forward.

ITALIAN PRESERVES

In Italy, safeguarding the season's harvest is a way of life. For Australia's Italian community, rituals of smoking, salting, drying and bottling are acts of connecting to the motherland.

ISABELLA MANFREDI

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet musician and music industry advocate Isabella Manfredi.

VINO PER AMICI

Eat, drink and be merry with this Italian feast made to share. Recipes, wines and good times courtesy of the team at Paski Vineria Popolare.

NO PLACE Like ROME

Big flavours, colossal culture, monumental architecture and extravagant experiences…Rome is a blockbuster European city break.

NOT MADE in ITALY

JORDAN KRETCHMER meets the producers that draw on Italian food-making traditions, but with an Australian edge.

SOMETHING FISHY

It was the ancient Romans who first made garum fashionable. Now this alchemical flavour booster is again achieving star ingredient status – and its fans are some of our most progressive chefs.

Gnudi

Simple to prepare, these spinach and ricotta dumplings make a quick and delicious alternative to gnocchi.

A CHEF'S GUIDE TO… Trapani, Italy

Food and life are entwined in this humble port region. After a decade in her adopted home town, chef ANISSA HELOU shares her best finds.

PUBLIC INTEREST

Part bottle shop, part bistro, Public Wine Shop has plenty to recommend it, writes MICHAEL HARDEN.

THE SNACK PACK

Upgrade your cocktail hour with these bespoke tipples and perfectly paired snacks from some of Australia’s best new bars.

TO SHARE A TABLE

From plant-forward dhal to tea-brined roast chicken, Eat Together offers a diverse menu of meals to share from around the world.