As Fergus Henderson of London’s beloved porcine restaurant, St John, once put it: “If you are going to kill the animal, it seems only polite to use the whole thing.” And it’s not as difficult as it sounds. Offal has might a right royal comeback over the past decade, commanding prices akin to top-shelf cuts from the same animal. The fact of the matter is that it makes no sense to kill a pig just for its bacon – not just because the rest of it tastes good, too, but because it’s simply an utter waste. Click here [LINK TO OTHER PAID CONTENT ARTICLE] to see how to make the most out of a whole Lilydale chicken.

This week, fashion wunderkind Kym Ellery talked to delicious. about the Vittoria Coffee Fashion Series, the difference between designing clothes and cups, and why Australia’s café culture trumps France’s.

Tessa James hopped across the Channel from Royal Ascot this week, to catch the Prix de Diane Longines outside Paris, which she wrote about in an exclusive travel diary for delicious.

With the Steven Spielberg adaption about to hit cinemas, Sydneysiders will soon be shouting “scrumdiddlyumptious” about a former MasterChef contestant’s new pop-up based on the Roald Dahl classic.

There has been a changing of the guard at famed Cognac house Hennessy, with the label marking the occasion with a limited edition “ultimate blend”. But you’ll have to pull some impressive strings if you want to get your hands on a bottle: Hennessy 8’s run will be limited to 250 carafes and the blend will never be recreated.

We also spoke to Georg Riedel, the 10th generation member of his family to head the famous glass manufacturer, who talked to us about varietal-specific glassware, Australian wine, and the importance of looking forward to the future.

Launched by Maggie Beer at Sydney’s Hilton, It’s All About the Food Not the Fork! contains more than 100 recipes designed for the elderly, dementia patients, people with swallowing and other eating difficulties, as well as for their carers. People who simply enjoy good finger food will doubtless get something out of it as well.

We’ve all had that experience. Wandering around an airport trying desperately to find a WiFi signal. Finding one and learning that “free” comes with all sorts of strings attached. A new company wants to put an end to all of it.

Gwyneth Paltrow has released photographs of her stunning New York City apartment. Published on her lifestyle website, the photographs demonstrate “the artisanal, bespoke nature of GP’s Tribeca apartment [which] floats above the cobblestone streets like a pale, dreamy cloud.”

The name Josh Niland will be familiar to any fans of Sydney’s Café Nice or Fish Face. Now he and his wife Julie are looking to open Saint Peter, an Australian fish restaurant that will seek to showcase the very best of Australian seafood. “I believe that fish is the one protein we all wish we could eat more of,” Niland says. “Saint Peter will be an accessible restaurant that provides this opportunity.” Niland will be working as consultant chef at The Incinerator in Willoughby before Saint Peter opens in Paddington in September. MasterChef‘s George Calombaris has expanded the reach of his Hellenic empire to Melbourne’s Williamstown. After lengthy delays and an extensive refurbishment of the Hobsons Bay Hotel on Ferguson Street, Hellenic Hotel has finally opened its doors. Josh Pelham (ex-Estelle Bistro) heads up the kitchen under the group’s executive chef (and Hellenic Hotel co-owner) Travis McAuley. Another pop-up to permanent success story. This time it’s the tale of Rising Sun Workshop, the hip motorcycle workshop and ramen bar (only in Newtown, folks!) that finally opened its doors to the public on June 20. In addition to the ramen, there’s also a Japanese-style breakfast, which comes served on a dinner tray and dinner itself, which is cooked over hot coals. www.risingsunworkshop.com

What’s next for fine dining? That’s the question as Sydney institutions Marque (pictured), Rockpool est. 1989 and Melbourne’s Moon under Water close. Is the degustation dead? Time will tell.

“The Dolphin is the most exciting thing happening in Surry Hills right now,” says delicious. managing editor Shannon Harley. “Icebergs’ Maurice Terzini and Monty Koludrovic’s takeover and makeover of the pub equals a cool design-led monochrome interior, bar-to-table dining, some of the hottest waiters in town and the likes of gnocchi with braised lamb neck, spinach and green olive, or bolognese pappardelle with with buffalo ricotta and gremolata.” www.dolphinhotel.com.au delicious. editor-in-chief Kerrie McCallum has been enjoying No. 1 Bent Street’s goat’s cheese soufflés. “It’s the ultimate winter comfort food,” she says, “done so elegantly by Mike McEnearney. It’s the sort of thing i can imagine people going to eat every day.” www.onebentstreet.com.au Heidi Finnae has been to Silverye, where she tried the new three-course menu. She suggests you try it for lunch. “The dining room perfectly lends itself to eating during the daytime,” she says. www.silvereye-restaurant.com.au Don’t forget to check in with our roving team of restaurant critics, either. Morag Kobez visited Brisbane’s Otto this week. “No pressure, Otto,” she wrote. “It’s only the most anticipated opening in Brisbane this year.” (She was only kidding: she loved the place.) And remember that you can always follow delicious. on Facebook, Twitter, Instagram and Pinterest to see what the team is up to!