Go Back
Print this page


pat nourse


Cooking Schools: The Unlimited Cuisine Company

Tony Tan, a Malaysian-born Aussie, has a seemingly unlimited knowledge of Chinese, Nonya, Thai, and Indian cuisines.
May 2008

Cooking Schools: Sydney Seafood School

Short of the famous Tsukiji market in Tokyo, it’s hard to think of a more fitting location for a seafood school than the Sydney Fish Market.
May 2008
chefs + restaurants

First Taste: Rockpool (fish)

High-profile ponytailed chef Neil Perry closed his Sydney restaurant Rockpool, which had existed since 1989, did a breakneck two-week makeover and reopened as Rockpool (fish).
chefs + restaurants

The Next 2 Big Cuisines

Two cuisines have caught my eye of late in Sydney, both from China but also as different as can be.
travel + culture

Seven Reasons to Love Melbourne

food + cooking

Black Gold

The idea of fresh black truffles in the middle of summer is already setting tongues—and wallets—flapping.
chefs + restaurants

First Taste: Glebe Point Diner

In a year marked by showy, multimillion-dollar openings, the resounding Sydney hit is refreshingly down-home without pretense.
chefs + restaurants

Making a Pig for Oneself

Fergus Henderson, the beloved chef's chef and co-owner of London's St. John restaurant is publishing a follow-up to his cult hit Nose to Tail Eating.
travel + culture

Not Just Any Fusion Cuisine

Officially the capital city of the state of South Australia, Adelaide is unofficially the capital of the Australian wine industry.
travel + culture

Tri-City Sandwich Sweepstakes

Sydney more than holds its own in the sandwich stakes, most notably of late with the roast pork panini at the new cafe, Sopra.