Food & Wine
FLAVOUR OF THE MONTHTuna salad based on classic combo
JOHN LETHLEAN This dish or versions of it have been menu staples at Hentley Farm since the restaurant opened in 2012.
Never mind the hype
John Lethlean Some would call it ‘white man’s Asian’. But Madame Wu is not just another backpacker support scheme.
Lord of the rings
David Herbert These calamari dishes are quick, easy and definitely worth the effort.
This peasant dish will explode
John Lethlean Roman cuisine is the next big thing in Australia, mark my words. This cheese and pepper pasta dish is the proof.
Go nuts for this macadamia tart
Matt Moran The waxy, crumbly texture and sweet flavour of macadamias work well in Matt Moran’s buttery tart filling.
Stick to the plan
James Halliday Consistency of style, quality and durability is the hallmark of Hay Shed Hill’s “keep it simple” approach to winemaking.
Wine up as Penfolds prefers Asia
Eli Greenblat Quaffers and collectors of the iconic Penfolds Grange collection are being forced to swallow rising prices.
Seven sins of the sommelier
MORGAN DUNN In the hope of forming my own church of wine, here are seven deadly sins sommeliers may commit.
This town’s on a roll
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.
Pleased to meat you
John Lethlean $160 for steak at a pub? Ah, but the Fitzroy Town Hall Hotel is a pub with a difference.
Avocado pop-up set to be smash
NICOLA BERKOVIC In a nationwide first, a pop-up cafe dedicated to avocado lovers of all ages will open its doors next month.
Hot to handle
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.
Call that service?
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.
Double the delight
Al Brown These pink meringues studded with Turkish delight work a treat.
Succession plan
James Halliday Robert Ellis has assumed the role of chief winemaker of the Ellis family’s Hanging Rock.
Blend of beauty worth bottling
NICK RYAN Most of the heat generated by the new Grange wine revolves around its cost and its composition.
Bush tucker champion wins mates
NICOLA BERKOVIC As a child, Dale Chapman would help prepare kangaroo-tail soup and damper. It fostered a lifelong love of food.
Fermenting a culinary evolution
MICHAEL OWEN A new food and wine festival showcases an age-old process.
Penfolds unveils Grange triple
NICK RYAN Hong Kong might seem an unlikely place to reveal a game-changing Australian wine, but it does make sense.
Grand old grange
NICK RYAN Australia’s best-known dry red, going strong after nearly 70 years, almost didn’t make it out of the blocks.
