Today
What happens when farmers and chefs partner in R&D
Mark Foletta and Stephen Nairn met over a box of foraged mushrooms in 2011. Thus began their endeavours to surprise and delight your tastebuds.
- Paul Best
This Month
- Drinks With Max Allen
- Life & Leisure
How a Gippsland-born hairdresser became a feted winemaker in Burgundy
She was named the best négociant in France. Now Jane Eyre has her own winery in the village of Cissey.
- Max Allen
Going to France for the Games? Here’s your restaurant guide
Three of France’s top chefs are designing the menus for the Athletes Village at the Olympics. But spectators can also win by visiting their buzzy, innovative restaurants.
- Hans van Leeuwen
The unlikely menu item now being paired with Champagne
It may seem incongruous to those who equate bubbles with haute cuisine, but experts have long known the tipple’s uncanny rapport with crisp fried chicken.
- Eric Asimov
Star chef swaps fine dining for ‘young dining’
Ana Roš has swapped fine dining for ‘young dining’ with her latest venture in Slovenia’s capital serving simple, seasonal shared dishes.
- Paul Best
March
- Drinks With Max Allen
- Life & Leisure
Precious old vintages from the Barossa set for release
In Australia’s oldest wine region, well-cellared treasures, from wines to whiskies are being unearthed. Here’s a few to earmark.
- Max Allen
Yarra Valley winery unveils $7m refurb
Victoria’s Balgownie Estate has had a revamp after a major fire in 2020.
- Gus McCubbing
Restaurant cancellation fees are popping up everywhere. Here’s why
Fine dining venues in Sydney and Melbourne are charging between $50 to nearly $200 a head for last-minute cancellations amid sustained cost pressures.
- Gus McCubbing
What this top chef loved eating – and sipping – in Mexico City
Arkhé’s Jake Kellie is enthralled by the tastes, bars and markets of the city at the top of his bucket list, from the tacos and tamales to the mole and mezcal.
- Jill Dupleix
‘We don’t do curry’: this chef wants to change our idea of Indian food
Is progressive Indian food anything like the stereotype? What actually is Filipino cuisine? All will be revealed at the Melbourne Food and Wine Festival.
- Necia Wilden
February
- Exclusive
- Pubs
Jon Adgemis in financial dispute over his grandmother’s estate
The businessman’s Public Hospitality Group has been struggling with cash flow problems and is saddled with high debts.
- Primrose Riordan
This steakhouse stores its prime beef in chocolate butter
A lip-smacking recipe from Perth’s new 6HEAD restaurant.
- Jill Dupleix
Adelaide’s best new and revamped restaurants
When the City of Churches kicks off its giant season of festivals next month, these new and revamped restaurants will be waiting.
- Necia Wilden
Forget the 5am club; this famous author is up at 3am – even on Sundays
Edinburgh-based Sir Alexander McCall Smith writes in the wee hours, and then goes back to bed and starts the weekends again later, with fried eggs and bacon.
- Fiona Carruthers
Jill Dupleix reveals how to make Ho Jiak’s sweet and sour snapper
Junda Khoo left investment banking to build a restaurant group built on his love of spicy street food.
- Jill Dupleix
Max Allen reviews the cult wine created by former bankers
Yoshiaki and Kyoko Sato turned their backs on international careers and started making wine as naturally as possible in Central Otago.
- Max Allen
January
Melbourne stokes its Italian love affair with a swag of new eateries
Maybe it’s a case of turning to comfort food in the face of tough times, but it turns out you can never have too many Italian restaurants.
- Necia Wilden
Jill Dupleix’s guide to the hottest restaurant openings in 2024
Around the country, just debuted and soon-to-open venues are going bigger, louder and more playful.
- Jill Dupleix
- Drinks With Max Allen
- Life & Leisure
An Eastern Peake experience at a Melbourne wine bar
The 40th anniversary of this western Victorian cool-climate vineyard was celebrated in North Carlton amid family, friends – and some very delectable drops.
- Max Allen
The food stars serving ace after ace at the 2024 Australian Open
It’s not just about the game ... Spanish restaurateur Abel Lusa joins the culinary lineup this year with his Cambio de Tercio pop-up.
- Necia Wilden