As promised in our weekly dining newsletter, we bring you the recipe for Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on a grilled brioche from Scott Bryan, the chef at Apiary, ...

Street food with soul: Shah’s chicken inasal, marinated in vinegar, lemongrass and annatto, delivers that smoky, sticky-sweet punch every barbecue deserves (Supplied) Here, he shares two of his ...

While it can seem as if salmon, tuna and sea bass dishes on restaurant menus all swim in the same school, the Citrus Fennel "Cured" Tasmanian Steelhead Trout ($28) at Butterfield 9 stands out. Chef ...