Good Weekend
The long launch: the trials and tribulations of opening a restaurant mid-pandemic
It was a brilliant if unlikely pairing – Melbourne’s hip eatery king Chris Lucas teaming up with Sydney’s top degustation duo Martin Benn and Vicki Wild to create a new restaurant they hoped would change the face of dining. Then came COVID-19.
- by Paul Best
Latest
Australia’s 52 top wineries: the 2021 list
Bushfires, drought, export problems, a pandemic … the past year has thrown many challenges at Australian winemakers. Remarkably, though, their output quality has remained high. Here, we team up with The Real Review to bring you the country’s top producers.
- by Huon Hooke
True brew: the beer tapping into the booze-free boom
For a long time everyone agreed: low-alcohol beer tasted terrible. But rising sales are turning that assumption on its head – and riding the new sobriety movement in the process.
- by Michael Harry
Cows in pain, thirsty peaches, stressed tomatoes: how tech’s helping nature talk to farmers
It’s being called the fourth agricultural revolution: bringing digital solutions to bear on age-old farming problems. And some of the most intriguing applications are being developed here.
- by Dani Valent
Good Weekend Superquiz and Saturday Target Time, June 5
Trivia buffs: test your knowledge with today's interactive superquiz and target.
MasterChef’s Melissa Leong: ‘I’ve had the most piecemeal career ever’
The MasterChef Australia judge and presenter discusses her career, spirituality and why sexy means being comfortable with who you are.
- by Benjamin Law
The love that keeps these two chefs on the boil
When Grace Chen met “Big” Sam Young in the high-pressure environment of a professional kitchen, she wasn’t ready for a boyfriend. But his ebullience, and a shared passion for haute food, soon changed her mind.
- by Nicole Abadee
The simple truth behind hard seltzers
The effervescent and subtly flavoured alcoholic sparkling water has arrived in Australia – but not without a few concerns.
- by Konrad Marshall
Found Wolf Hall a struggle? Look beyond to this earlier work from Hilary Mantel
I could see the British writer’s genius lurking beneath every sentence in this brilliant, witty book.
- by Stephanie Wood
Leap of faith required to cook cicadas
Some gourmands have taken to calling cicadas “the other white meat” – or “tree shrimp” because of their genetic closeness to crustaceans.
- by Amelia Lester
Swill or save: what to do if a fly lands in your wine
If you notice a fly in a glass of your particularly nice drop, there are a few courses of action.
- by Danny Katz