JOHN LETHLEAN This dish or versions of it have been menu staples at Hentley Farm since the restaurant opened in 2012.
John Lethlean Some would call it ‘white man’s Asian’. But Madame Wu is not just another backpacker support scheme.
David Herbert These calamari dishes are quick, easy and definitely worth the effort.
John Lethlean Roman cuisine is the next big thing in Australia, mark my words. This cheese and pepper pasta dish is the proof.
Matt Moran The waxy, crumbly texture and sweet flavour of macadamias work well in Matt Moran’s buttery tart filling.
James Halliday Consistency of style, quality and durability is the hallmark of Hay Shed Hill’s “keep it simple” approach to winemaking.
Eli Greenblat Quaffers and collectors of the iconic Penfolds Grange collection are being forced to swallow rising prices.
MORGAN DUNN In the hope of forming my own church of wine, here are seven deadly sins sommeliers may commit.
Greg Bearup There are many good reasons to visit Mudgee but I’d never have guessed unearthing the world’s best sausage rolls would be among them.
John Lethlean $160 for steak at a pub? Ah, but the Fitzroy Town Hall Hotel is a pub with a difference.
NICOLA BERKOVIC In a nationwide first, a pop-up cafe dedicated to avocado lovers of all ages will open its doors next month.
David Herbert These yoghurt-and-spice marinated lamb cutlets are traditionally cooked in a tandoor oven, but a very hot grill or barbecue works well too.
John Lethlean Our waiter can either ’fess up, or lie. He chooses to lie, revealing the worst thing about the restaurant industry: anyone can get a job.
Al Brown These pink meringues studded with Turkish delight work a treat.
James Halliday Robert Ellis has assumed the role of chief winemaker of the Ellis family’s Hanging Rock.
NICK RYAN Most of the heat generated by the new Grange wine revolves around its cost and its composition.
NICOLA BERKOVIC As a child, Dale Chapman would help prepare kangaroo-tail soup and damper. It fostered a lifelong love of food.
MICHAEL OWEN A new food and wine festival showcases an age-old process.
NICK RYAN Hong Kong might seem an unlikely place to reveal a game-changing Australian wine, but it does make sense.
NICK RYAN Australia’s best-known dry red, going strong after nearly 70 years, almost didn’t make it out of the blocks.
Thanks for signing up!
You might also like our
Sign up for Today's Headlines newsletter
Thanks for signing up!
Want more newsletters from
The Australian?
Copyright The Australian. All times AEST (GMT +10:00)
Powered by WordPress.com VIP
The Australian doesn't play nicely with your current browser.
Please take a moment to upgrade to the latest version.