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Michael Koziol

Michael Koziol

Journalist

Michael Koziol is a journalist at the Sydney Morning Herald and The Age. He has been Sydney editor, Sun-Herald deputy editor and a federal political reporter in Canberra.Connect via Twitter or email.

Pino Tomini Foresti of Pino's Dolce Vita Fine Foods. The hams are so popular customers are on a waiting list.

Hamming it up for Christmas

Christmas hams might be common as muck, but for Pino Tomini Foresti, each leg is a work of art.

  • Michael Koziol
Cream puffs from Emperor's Garden.

10 things cheaper than dining at Noma Sydney

If degustation isn't your bag, there are plenty of other things to do in Sydney that cost less than a meal at the Noma restaurant pop-up.

  • Michael Koziol
Alistair Wise will make a giant ice cream soda fountain for Sweetfest.

Childhood memories loom large in sweet tooth's fantasy

A 55-glass ice-cream soda foundation and a 2.4 metre 'gutter trash sundae' are just some of the outlandish treats at Sweetfest, part of the Sydney Morning Herald Good Food Month.

  • Michael Koziol
Jonathan Massaad, the 17-year-old cake maker from Greystanes, was bitten by the baking bug at an early age.

Life is sweet for the schoolboy who bakes: Meet Jonathan Massaad from Sugar High Desserts

Student by day, chef by night, 17-year-old Jonathan Massaad was bitten by the baking bug at a young age.

  • Michael Koziol
Michelle Kresojevic (right) and Polly Scott at Kepos St Kitchen in Redfern.

The 24-year-old eating her way through the Good Food Guide

Michelle Kresojevic concedes she has slight obsessive-compulsive tendencies. Foremost among them might be her above-and-beyond commitment to eating her way through the Sydney Morning Herald Good Food Guide – from A to Z, no exceptions.

  • Michael Koziol
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An Instagram insta-hit: "Freakshakes" from Canberra cafe Patissez have inspired copycats in Sydney, Melbourne and Britain.

Picture perfect: Chefs design dishes for social media success

In the age of Instagram, chefs are increasingly attuned to the aesthetics of their food, designing dishes with the visual appeal to go viral.

  • Michael Koziol
Handmade: Jonathan Liu and Dave Withers at work at Archie Rose Distilling Co.

Craft whisky in vogue as Australian distillers prepare to box their first bottles

Across the country, a new breed of local artisan whiskies is in bloom.

  • Michael Koziol
Better times: Hugos Lounge attracted a well-heeled crowd to Kings Cross for 15 years.

Hugos Lounge in Kings Cross set to close due to revenue decline

One of Sydney's highest-profile nightspots, Hugos Lounge in Kings Cross, is set to close after being placed into voluntary administration on Wednesday.

  • Michael Koziol
Green Frogs Alive are extinct.

Allen's lollies discontinues Green Frogs Alive and Spearmint Leaves but Sherbies get reprieve

Spearmint Leaves? Gone. Green Frogs? Terminated. Sherbies? Well, actually, they're safe.

  • Michael Koziol

Original URL: https://www.brisbanetimes.com.au/goodfood/by/michael-koziol-hvf7q