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The hungry traveller: The dish, the chef, and the restaurant

The Dish

Chocolate and peanut butter ganache with salted caramel ice cream at Daniel in New York. The fifth Michelin guide to New York was released last month, and while it added no new restaurants to its highest three-star rating, the five top restaurants (Le Bernardin, per se, Jean Georges, Masa and Daniel) all held on to theirs. Daniel, and the recipe for this week's dish, is also featured in the gorgeous new coffee table book 85 Inspirational Chefs, just released by international luxury hotel and restaurant organization Relais & Châteaux.

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The Chef

Young Australian chef Jonathan Barthelmess's cooking at Manly Pavilion helped that eatery win best new restaurant in this year's Sydney Morning Herald Good Food Guide awards. Mr. Barthelmess deftly combines classic Italian cooking with Mediterranean accents into dishes such as mozzarella di bufala grilled on a lemon leaf, goose egg linguine with breakfast radish, and grilled beef short rib with bone marrow and olives.

The Table

It was only a matter of time before the world's tallest building housed the world's highest restaurant. The appropriately named Atmosphere is scheduled to open on the 122nd floor of Dubai's Burj Khalifa in January, and celebrity restaurant designer Adam Tihany will rise to the challenge of creating interiors that can stand up to the stratospheric views. From there, it's only a 84-storey ride down to one of the Armani executive suites in the new Armani Hotel, which occupies part of the same building.

Special to The Globe and Mail

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