Attica
A beguiling dining experience in an expected setting




Pushing the emotive potential of food alongside its gustatory delights, the humble restaurant set south of the city centre at Ripponlea regularly rates among the country’s best. Chef Ben Shewry, raised in rural New Zealand, focuses on being attentive to the local ingredients with dishes like potato cooked in the earth in which it was grown, and the curated dining experience – from wine pairings to in-meal breaks to the garden – is extraordinary.
LATEST ARTICLES

The Shrinking of Art
While some numbers point to a flailing global art market, a closer look reveals the advent of a new generation of collectors – one who eschews large-scale paintings and sculptures in favour of readily portable pint-sized treasures with a more pocket-friendly price tag.

Dinner for One
If there was ever a stigma to dining solo, it’s a thing of the past – feasting all by oneself may just be the superior experience at these global eateries.

Party Like It’s 1925
From the loud and lavish to the quietly elegant, the one-time stomping grounds of Picasso, Hemingway and F Scott and Zelda Fitzgerald haven’t lost any of their lustre, says Lanie Goodman, who visits the nostalgia-tinged hot spots in the South of France