IT
versione italiana

10-04-2017

Humm, female chefs and Romito's dream

From Eleven Madison Park's closing for renovations to Arzak. And in Castel di Sangro Niko gets a taste for it

Everyone's smiling in the final group photo in

Everyone's smiling in the final group photo in Melbourne last April 5th. In the middle, the two engines and souls behind Eleven Madison Park in New York, restaurant No 1 for the 2017 World's 50 Best Restaurants: Will Guidara (in the middle) and Daniel Humm (to the right). Copyright The World’s 50 Best Restaurants

Photogallery
Photogallery

Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit

The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later

Breakfast with a view of the centre of Melbourne and of river Yarra

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra

Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other?

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other?

Clement Vachon and Yannick Alléno

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno

Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went

Dominique Crenn, real dynamism

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism

An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa

The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world

Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 
Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 
Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 

«DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park

The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria

Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017

Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously

Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne

Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting»

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting»

Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno

Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro

Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press

After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture

When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side...

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side...

And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans...

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans...

Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made

Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way

IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura

Professional photographers never make photos out of focus. If they do, it’s on purpose

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose

Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green

The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017

Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April

Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best

Hummus with vegetables and poached egg, again for breakfast at Higher Ground

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground

An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street

Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit».

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit».

The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017

Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia

DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-)

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-)

A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives

IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing

The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime

Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying

Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years

The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul

The open view kitchen at Embla

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla

Amberjack carpaccio on a cream of peppers

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers

Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves

A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe

Roasted flathead with garlic cream and beetroot

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot
Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot

The manifesto at the beginning of the wine list at Embla. Praise for them

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot The manifesto at the beginning of the wine list at Embla. Praise for them

Yogurt semifreddo, feijoa and green almond essence

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot The manifesto at the beginning of the wine list at Embla. Praise for them Yogurt semifreddo, feijoa and green almond essence

Computerised bathrooms at Embla. Good idea, everything is modern, but what if you’re in a rush to pee and can’t understand how it works?

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot The manifesto at the beginning of the wine list at Embla. Praise for them Yogurt semifreddo, feijoa and green almond essence Computerised bathrooms at Embla. Good idea, everything is modern, but what if you’re in a rush to pee and can’t understand how it works?

After three days looking at Melbourne from the south bank of the river Yarra, here’s the south bank from the other side

An edition of the 50 Best as well organised as the one just celebrated in Melbourne, creates an echo that needs to be listened to and shared, with some aspects to which, as Italians, we should pay at least a little attention because they could turn out to be useful. One above all: the Australian effort to promote restaurant scene and products, a work plan that started some time, after 2010, when the federal government of Canberra and of the various states got together so as to enhance Restaurant Australia, a showcase for the cuisine of this huge country.

I was having lunch on Friday, before my night flight back to Milan, with Jo-Ann Moody and Natalie O’Brien. They're managers at the Melbourne Food and Wine Festival which throughout a dozen of days covers every culinary aspect, from popular to exclusive food . After 24 years they moved it from early March to early so that the ceremony of the 50 Best wouldn't stand by itself. «Summing everything up, what with the capital, Visit Melbourne and the State of Victoria, the final investment could reasonably be almost 3 million of our dollars, around two million euros. A lot, but putting aside the sponsors, we had journalists, experts and influencers from every continent who would talk about our excellences in countless ways. This is what counts in the end».

Massimo Bottura smiles on Wednesday 5th April when he gets on the stage of the 50 Best in Melbourne to get the prize for the Best Restaurant in Europe, being the second restaurant in the world. Copyright The World’s 50 Best Restaurants

Massimo Bottura smiles on Wednesday 5th April when he gets on the stage of the 50 Best in Melbourne to get the prize for the Best Restaurant in Europe, being the second restaurant in the world. Copyright The World’s 50 Best Restaurants

For sure, next year there will be more local establishments than the current two, Attica  32nd, with chef Ben Shewry, and Brae with Dan Hunter 44th.

After 14 editions in London and one in New York, where they didn't invest as much. Melbourne marked a turning point. Once chefs and restaurateurs paid for their travel expenses. Take it or leave it. This year everything was offered by the hosting nation. If you get people accustomed to good things, going back is never easy. Between May and June, in Barcelona, the 2018 location will be announced and everyone gives for granted it will be Paris. Some whisper Moscow will be next in 2019 and should this be the case, money will be flowing for sure.

In order to stand out, having or being great chefs and restaurants is not enough. They must get known, leave their shed, become part of the global tourism and news network so that they can be judged like hundred others. It's as if Bottura, Humm, Crippa and Roca enrolled in the cookingChampions League . They should first be convincing in their country and I believe that the chef from Modena, second after the success in Manhattan, as well as Enrico Crippa, Massimiliano Alajmoe Niko Romito represent our restaurant scene in the best way, just like Davide Scabin, down to 59th, an eternal creative lion, and Umberto Bombana, up to 60th place, a formidable Italian prophet in the world, four starred restaurants between Hong Kong, Shangai and Macao, a total of seven stars, like no other Italian chef.

Copyright The World’s 50 Best Restaurants

Copyright The World’s 50 Best Restaurants

Out of them, Romito wished for a while to get the Highest Climber Award, sponsored by Italian Lavazza. From 84th to 43rd with a 41 places leap. Unfortunately for the chef from Abruzzo, Dan Barber, patron at Blue Hill at Stone Barns, just off New York, moved from 48th to 11th place so he got the prize as he was further up .

It's the female chefs who are finding it hard to stand out, but once two they are now 4 among the 100 best, as Elena Arzak, 30th, and Helena Rizzo, 81st, were joined by Ana Ros, 69th, and Dominique Crenn, 83rd. Arzak said: «It's a social matter. The more girls will be able to work in this field without giving up on some choices, the more will emerge in events like this. It's just a matter of time. There are more and more in the kitchen».

But can you tell if the same dish was made by a man or a woman? I don't think so and how about the Basque chef, who shares the kitchen with her father Juan Mari? She agrees: «It's a question of sensitivity, not gender. My father is sensitive and sometimes he embellishes fish with flowers. So when we greet the clients there's always someone who thought it was me and I smile and say no and point at him».

Elena Arzak and Ana Ros. Copyright The World’s 50 Best Restaurants

Elena Arzak and Ana Ros. Copyright The World’s 50 Best Restaurants

If I were a woman, I'd be upset because the prize for the very top is followed by the prize for the best female chef, which basically means they take it for granted that no woman will ever get to the very top. The organisers of the 50 Best could object that a restaurant is independent of whether there's a woman or man directing it, so much so they reward the places, not the people, but the Best female chef  is not followed by the Best male chef award. The lattter, is"obviously" the chef-patron at No 1: last year Bottura, now Humm.

Please note: in two months' time, on Saturday 10th June Daniel Humm and Will Guidara will celebrate the eleventh anniversary at Eleven Madison as we know it with friends and colleagues, then they'll close it. It will open again, completely renovated, in the autumn. Guidara said on the eve: «You must renovate when nobody is expecting is. Never wait for the first signs of tiredness». Humm said after the party: «This success makes our choice even better timed». Never change a winning team, but do change the theatre in which the show takes place. Not everyone is capable of this, and in such a short time.

As for the photo gallery, I took all the pictures with an iPhone 6. It's a way to tell about my four days in a town, Melbourne, which has just one downside for an Italian: it's on the other side of the world.

Photogallery
Photogallery

Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit

The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later

Breakfast with a view of the centre of Melbourne and of river Yarra

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra

Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other?

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other?

Clement Vachon and Yannick Alléno

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno

Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went

Dominique Crenn, real dynamism

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism

An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa

The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world

Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 
Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 
Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written 

«DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park

The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria

Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017

Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously

Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne

Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting»

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting»

Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno

Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro

Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press

After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture

When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side...

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side...

And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans...

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans...

Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made

Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way

IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura

Professional photographers never make photos out of focus. If they do, it’s on purpose

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose

Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green

The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017

Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April

Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best

Hummus with vegetables and poached egg, again for breakfast at Higher Ground

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground

An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street

Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit».

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit».

The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017

Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia

DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-)

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-)

A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives

IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing

The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime

Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying

Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years

The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul

The open view kitchen at Embla

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla

Amberjack carpaccio on a cream of peppers

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers

Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves

A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe

Roasted flathead with garlic cream and beetroot

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot
Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot

The manifesto at the beginning of the wine list at Embla. Praise for them

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot The manifesto at the beginning of the wine list at Embla. Praise for them

Yogurt semifreddo, feijoa and green almond essence

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot The manifesto at the beginning of the wine list at Embla. Praise for them Yogurt semifreddo, feijoa and green almond essence

Computerised bathrooms at Embla. Good idea, everything is modern, but what if you’re in a rush to pee and can’t understand how it works?

Photogallery Since the plane landed in Melbourne at 4.20 a.m. on Tuesday 4th April, it was a great pleasure to get into room 1729 at the Langham Hotel on the South Bank of river Yarra and find some fresh fruit The skyline at night in Melbourne from the room at the Langham. The sun rose a couple of hours later Breakfast with a view of the centre of Melbourne and of river Yarra Nicolas Chatenier, director of the French panel of the jury for the 50 Best. He invited press, chefs and friends to Philippe Restaurant right in the centre of Melbourne. «France and the Fifty Best had a troubled relationship in the past but this should be behind so here we are visiting a chef who has worked for years with Paul Bocuse». Indeed Philippe Mouchel is as far as it gets from contemporary dining these days. From one extreme to the other? Clement Vachon and Yannick Alléno Mauro Colagreco and Massimiliano Alajmo. For the first time, the chef-brother represented Le Calandre at the 50 Best. In the past, in London and New York, it was always Raffaele Alajmo who went Dominique Crenn, real dynamism An Italian table is always nice and attracts everyone, even Yoshihiro Narisawa The first dinner in Melbourne? Cafè Di Stasio, fine Italian dining around the world Rinaldo Di Stasio, aka Ronnie, produces wine in the Yarra Valley since 1994. His father designs the labels in a very special way: they're hand written  «DOC, siamo nati pizzaioli» says a large blackboard in one Tony Nicolini's DOC pizzerias. This is the one in Albert Park The same viewpoint as before but showing a different sequence to highlight the photo of dad Nicolini when he was a young pizzaiolo who arrived in the metropolis in the state of Victoria Hot-air balloons flying over Melbourne at dawn on Wednesday 5th April 2017 Wednesday 5th April at 9,30 am, revelation day for the Fifty Best 2017: Massimo Bottura awaits nervously Massimo Bottura and Ben Shewry, chef from New Zealand working in Melbourne Dan Barber, patron-chef at Blue Hill at Stone Barns north of New York. A prophet of comprehensive sustainability he sighed and then smiled when we asked him about President Donald Trump: «My work will get harder, but the challenge is much more interesting» Once the conference and interviews are over, the 5 chefs interviewed pose for the pictures. Left to right Gaggan Anand, Dan Barber, Elena Arzak, Virgilio Martinez and Yannick Alléno Souvenir photo with, from the left, Virgilio Martinez, Valeria Senigaglia, Alessandra Gesuelli, Gaggan Anand and Elisabetta Canoro Wednesday 5th April in Melbourne: at 6.30 pm the doors to the Royal Exhibition Building are open and the almost 1000 guests start to enter, in two rows. To the right, the red carpet for VIPs, to the left, the backstage for the press After the photos with wives, girlfriends and friends, Alajmo, Bottura, Crippa and Romito, each holding a piece of paper, remember friend Bob Noto, who passed away in Torino last 23rd March. A very nice gesture When it was opened in 1880 this was the largest building in Australia. Two areas are used for the after-party. With fish on one side... And beef on the other. Processed there and there then grilled outside with some excellent lamb. Seeing the beef didn't charm every guest. In fine dining you also have vegetarians or vegans... Massimo Bottura and Massimiliano Alajmo once the game was over and the announcements made Among the exhibitors of delicacies during the ceremony there was also Calia, a high quality distributor of fabulous honey made with Leatherwood flowers, a bush that grows in Tasmania. I asked a sample to bring back to Italy. They gave me one with this motivation: «Take it because you asked kindly instead of slipping it into your pocket». Edifying, in a way IPhones sometimes take pictures out of focus, especially when the person taking the picture is in a rush to depict the wives of the awarded chefs, including, in the middle, Lara Gilmore, Mrs Bottura Professional photographers never make photos out of focus. If they do, it’s on purpose Massimo Bottura always brings a flag with the first articles in the Italian constitution, one per each colour, starting from the green The ceremony is over, the party almost so, so a pair of very comfortable sandals are very welcome for Ana Ros, Best Female Chef in 2017 Higher Ground is a large beautiful place, but so noisy, in the centre of Melbourne. A point of reference for chefs arriving from all around the world. Bottura and Humm held a conference here, before the ceremony. Daniel returned the following day with his wife Olimpia after being praised as the number one in the world, on Thursday 6th April Toast and avocado at Higher Ground for a creamy start to the day after a sleepless night due to the 50 Best Hummus with vegetables and poached egg, again for breakfast at Higher Ground An outdoor photo in Carlton where Tony Nicolini opened the second DOC Pizza & Mozzarella Bar, in 295 Drummond Street Tony Nicolini’s pizzeria in Carlton after the lunch service. An important fact: Nicolini’s motto is honourable: «People and pizza before profit». The great Abruzzo in Italy and in the world: Tony Nicolini, restaurateur in Melbourne, and Niko Romito, from Castel di Sangro to a place in the World's 50 Best Restaurants 2017 Tony Nicolini’s take on Pizza Margherita, with buffalo milk mozzarella made in Australia DOC and tuna pizza. In my family, we have a soft spot for pizza with tuna :-) A rich take from Tony Nicolini on Marinara with a purée of yellow tomatoes harmonising anchovies, capers and olives IDES, Peter Gunn’s restaurant. He worked for 5 years at Attica with Ben Shewry and won the Oceanic selections in the 2015 S.Pellegrino Young Chef. After a few pop-up restaurants, a place of his own. Unfortunately, there’s only a tasting menu, with no alternative. Take it or leave it. This approach is not always pleasing The Cucumber at IDES marinated in oil, mint and rosemary on sour cream and poppy seeds, Greek hay and finger lime Baked barramundi with sweet corn and black garlic, later caramelised with red wine and lamb jus. A round taste, almost sweet, a pleasure to eat. Unfortunately the meat has a creamy texture. Sometimes annoying Excellent fillet with pepper from IDES. Unfortunately it was the smallest I’ve ever been served in 60 years The entrance to Embla, alternative food and wine in the middle of Melbourne. Patron Christian McCabe, chef and co-owner Dave Verheul The open view kitchen at Embla Amberjack carpaccio on a cream of peppers Beef steak tartare, shiitake mushrooms (it’s the new parsley, added everywhere, wherever), garum (?) and mustard leaves A charming Soupy corn cream, creme fraiche, lemon, marjoram and onions. I asked for the recipe Roasted flathead with garlic cream and beetroot The manifesto at the beginning of the wine list at Embla. Praise for them Yogurt semifreddo, feijoa and green almond essence Computerised bathrooms at Embla. Good idea, everything is modern, but what if you’re in a rush to pee and can’t understand how it works?

After three days looking at Melbourne from the south bank of the river Yarra, here’s the south bank from the other side

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Primo piano

The events you cannot miss and all the news of topical interest from the food planet

Paolo Marchi

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Paolo Marchi

born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose.
blog www.paolomarchi.it
instagram instagram.com/oloapmarchi
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