This Month
Great new spins on classic dishes
Can a panna cotta transcend its daggy ’80s reputation? Can caviar ever work without crème fraîche? These chefs say yes.
- Necia Wilden
10 delicious drinks to banish your COVID-19 blues
Melbourne’s latest lockdown ruined drinks writer Max Allen’s plans. Luckily, the wines kept arriving at his door. Here are his recommendations.
- Max Allen
Enough of bottles already, urges top Australian wine consultant
Throughout his career, Richard Smart has been unafraid to say things his clients find uncomfortable. Especially when it comes to climate change.
- Max Allen
Plant-based eating goes gourmet
Vegan dining has become fashionable, smart and delicious, with a side serve of social responsibility. But it’s not vegans who are driving it.
- Jill Dupleix
May
Nestlé document says majority of its food portfolio is unhealthy
A presentation circulated among top executives says only 37 per cent of Nestlé’s food and beverages by revenues achieve a rating above 3.5 under Australia’s health star rating system.
- Updated
- Judith Evans
Backlash against China wine tariffs hits local players
A list of 41 Australian wineries supposedly “Chinese-owned” sparked a torrent of racist emails and cancelled orders for a group already suffering from tariffs and lockdowns.
- Angus Grigg
Sweet success for botanical spirits cooked up by chefs in lockdown
With time on their hands during COVID-19, Michael Ryan of Provenance and Dave Verheul of Embla created flavour profiles winemakers may never have dreamt of.
- Max Allen
The ‘cheaper’ wine that will set you back $105
Yarra Yering, the Victorian winery that once caused a stir with its one-ton merlot, is doing it again.
- Max Allen
Whatever you do, don’t try this chocolate dessert recipe at home
Metropolis is not a dish for you to make, unless you’re completely mad. It is, however, a rare insight into the creation of Melbourne’s new Society Restaurant.
- Jill Dupleix
A ‘Lucky’ life inspires Kylie Kwong’s new eatery
After a soul-searching absence, the high-profile chef returns with a dining concept that celebrates Cantonese techniques, native Australian ingredients and family.
- Dan F. Stapleton
Three decades just a warm-up for wine-making brothers
Garth and Rhys Eather have thrived through some ‘rugged times’ as their Meerea Park label has gone from strength to strength.
- Max Allen
The art of distilling a tax break
An unusual alliance between big liquor and mum-and-dad distillers joined forces to woo the Treasurer and secure a $255 million tax break.
- Michael Read
Acclaimed British chef Clare Smyth brings her core mission to Sydney
She won her third Michelin star turning humble ingredients into a luxury at her London restaurant. Now she’s bringing her version of fine dining to Australia.
- Necia Wilden
New book celebrates wine writer Philip White’s ‘really big life’
After cheating cancer, the acclaimed wordsmith was on hand to celebrate the launch of a new biography.
- Max Allen
Stop pining for Italy and head to the Adelaide Hills
Once thought of as a day-trip destination, this innovative wine region is bouncing back from a traumatic 16 months with the full experience for visitors.
- Max Allen
April
How Indomie instant noodles came to dominate the world
From hunger-solver to YouTube foodie hit, Japan’s humble snack took over Indonesia – and then the globe.
- Ian Lloyd Neubauer
The restaurant where the chef’s determined to be nice
A new not-for-profit arts precinct in Adelaide has attracted some serious hospitality talent.
- Jill Dupleix
Think beyond pink drinks this Mother’s Day
Celebrating Mum? Take the plunge and look past the rosé for a bottle of something that will really impress her.
- Max Allen
- Opinion
- Food
The pasta salad to make when you’ve mastered the TikTok recipe
It’s hard to imagine a recipe that will threaten the popularity of TikTok’s baked feta pasta in 2021.
- Kate Krader
Food industry salivates over lucrative new type of organic food
Regenerative farming is fast becoming the higher standard for consumers seeking to protect their health and the planet.
- Larissa Zimberoff
