FULL FLIGHT

Paper Bird’s

pastry chef

Yu-ching Lee

bakes signature

treats inspired

by her time in top

Sydney kitchens.

FINISHING

SCHOOL

Marjorie Taylor

and her daughter

Kendall Smith

Franchini serve up

French classics in

The Cook’s Atelier.

TOASTED

From big to small,

from ham and

cheese to hot

buttered lobster

and back again,

the toastie never

goes out of style.

MALAYSIAN

MELTINGPOT

Diverse recipes

from Tony Tan

tell a centuries-

old tale of

cultural fusion

in his homeland.

ONE & ONLY

Winter is for

stoking the fire

and settling in,

not slaving over

a stove. The

solution? Keep it

all in the one pot.

Food

92 100 108 118 126

JULY

THEGT

HIBERNATION

GUIDE

Is staying in the

new going out?

Bunker down in

comfort and ride

out winter in style.

DOYLE ON

DOYLE

As he steps away

from the pans after

40 years in the

restaurant game,

Peter Doyle

looks back.

IN THE FAMILY

Adelaide’s

Parwana Afghan

Kitchen and its

other restaurants

are a taste of

what one family

left behind.

RUBY-

COLOURED

GLASSES

Ruby Tandoh has

stepped up as a

gutsy advocate for

eating whatever

you want.

Features

67 74 78 82

SEOUL

SEARCHING

The South Korean

capital is a study

in balance, where

ancient palaces

meet modern

architecture.

CALIFORNIA

DREAMIN’

Curtis Stone tours

California’s Central

Coast in search

of inspiration for

his LA restaurant’s

next menu.

Travel

136 144

BALI & ME

Take a leaf from

the address books

of Australia’s

best-connected

Bali insiders to

discover the latest

and greatest.

150

Hot buttered

lobster rolls

p 104

CLOSE TO

THE BONE

Embracing your

animal instincts is

the best way to

enjoy meat, if not

the most decorous,

finds Kelly Eng.

86

PHOTOGRAPHY BEN DEARNLEY