Skip to navigationSkip to contentSkip to footerHelp using this website - Accessibility statement
The Australian Financial Review
Newsfeed
Newsfeed
Advertisement
Life & Luxury

Food & Wine

Today

Four great sparkling wines from the Adelaide Hills

Deviation Road at the Adelaide Hills has mastered the knack of arrested development to create extraordinarily fresh and youthful wines.

  • Max Allen

Australia’s grand new transport hubs lure top restaurants and bars

Sophisticated drinking and dining is now just a ferry or a train-ride away as an explosion of new openings mark the completion of major infrastructure projects.

  • Necia Wilden

This Month

Stuart Cook with his wife Samantha at their vegan food business Flave.

Vegan chain collapses amid lack of appetite, Rich Lister dispute

Flave, started by Stuart and Samantha Cook in 2020, wanted to bring plant-based meat to the masses with a chain of vegan restaurants, but it struggled to attract customers.

  • Yolanda Redrup

August

Raw Red Organic Cosmic Crisp Apples.

Move over truffles. This apple has chefs raving

By securing the Australian rights to the variety, Victorian growers are hoping to emulate the success of the Cosmic Crisp in the US, where it has consistently set sales records since launching in 2019.

  • Necia Wilden

Up your negroni game with these essential new vermouths

The last time vermouth was trendy, it was the 1970s and Cinzano was all the rage. But now it’s back and it’s come a long way.

  • Max Allen
Advertisement
Robotic Hand Holding Service Bell In Plate Against Grey Background Robot chef, automated kitchen iStock

The robochef revolution poised to take over restaurants

Robot-driven kitchens are delivering profit margins that traditional restaurateurs can only dream of, and their spruikers argue that human chefs will benefit too.

  • Matt Oliver and Daniel Woolfson

How a dinner conversation led to a vineyard purchase

Novice owners are writing the next chapter at a top Mornington Peninsula estate.

  • Max Allen
Jeremy Clarkson carrying mushrooms at the opening of his new pub, The Farmer’s Dog.

What it’s like to eat at Jeremy Clarkson’s new pub

If you want to dine at the controversial TV presenter’s Farmer’s Dog inn, first you have to queue for hours with hundreds of people.

  • Helen Chandler-Wilde
Cavernous nightclubs are no longer the destination of choice for Sydney’s increasingly sophisticated partygoers.

Sydney, beautiful but boring, relearns to party

The city is ending a shortage of bars and nightclubs, overruling inner-city residents who prefer their streets quiet.

  • Aaron Patrick
Neil Perry’s ma po tofu will be served at his new Double Bay fine diner, Song Bird.

How to make this saucy dish from Neil Perry’s new Song Bird restaurant

Perry is set to open his next restaurant in Sydney’s Double Bay on August 30. And it’s going to be huge.

  • Jill Dupleix
Rolling a cask at the warehouse, Ardbeg Distillery, Isle of Islay, Inner Hebrides, Scotland.

Four remarkable whiskies, all matured differently

If the cask matters to you, compare the difference in these intriguing spirits, from Australia, France and Scotland.

  • Max Allen
The toilets at Bacchanalia in London feature marble-tiled floors spread out like flower petals while painted vines cascade from the ceiling.

The restaurant washrooms turning into selfie stations

Forget the food and the flatware – bathrooms have become the big thing in many restaurants today.

  • Kate Krader
Diners young and old appreciate the Vietnamese noodle soup at Pho Chu The.

After a decade reviewing restaurants, I despair at modern dining

The New York Times’ food critic argues that booking apps, Instagram and other technology are ruining the pleasure of dining out.

  • Pete Wells
Jim Chatto.

Winemaker explores fruitful new territory after bushfire

Exquisite new pinot noirs from Tasmania and Burgundy reveal the best of both worlds.

  • Max Allen

Michelin stars galore for Aussie chefs in Asia

With no Michelin Guide in Australia, local chefs craving the culinary accolade need to head offshore. Our food editor reveals three who’ve made their mark.

  • Jill Dupleix
Advertisement
PlantForm co-founder Allen Zelden with dishes made from his produce at the inner Sydney Chippo Hotel.

Supermarkets try new tack for vegan meat: price it like the real thing

Start-ups in the sector have been failing and demand forecasts have been slashed, leaving a company born out of a meat product maker an unusual beneficiary.

  • Nick Bonyhady

A Michelin star chef’s guide to the hottest dining in London right now

Chef and restaurateur Clare Smyth of London’s Core on the joys of dirty martinis, seasonal fare and Sunday pub roasts.

  • Jill Dupleix
David Fesq at Barrel Hall.

Family revives its rum brand to satisfy thirst for spirits

Sydney’s Red Mill is one of three delicious – and different – new Australian rums that are a credit to their inventive distillers.

  • Max Allen
Alexia Roberts, Chief Winemaker in the Yeenunga Vineyard.

Getting a taste for grenache? Try these new old-vine examples

South Australian producers are serving up a bunch of great grenaches – here are four you need to know about.

  • Max Allen

July

Lark Distilling director inches up to 19.5pc in equity raising

It would take Randall from about 3.8 per cent of the register to 19.5 per cent, close to the maximum permissible 19.99 per cent under takeover rules.

  • Sarah Thompson, Kanika Sood and Emma Rapaport

The Australian Financial Review Magazine

BOSS Financial Review

Rajneen Aroro wants to further her studies at Harvard.

Life & Leisure

Rich List