Good Weekend
The bottom line: Which restaurant dining chair is best? It depends on this equation
When settling in for an 18-course degustation, I’ll be needing upholstery, writes Terry Durack.
- Terry Durack
- Review
- South Yarra
One of Melbourne’s favourite falafel crosses the river to get to this southside bar
It’s worth coming to cocktail bar Nobody’s Baby for the crunchy-fluffy falafel alone.
- Dani Valent
Why are Gen Z and Millennials moving away from drinking wine?
Australians have only really been wine drinkers since the “wine boom” of the late 1960s, writes Huon Hooke.
- Huon Hooke
When it comes to dinner plates, it’s not hip to be square
My heart stubbornly belongs to the plain, round white plate.
- Terry Durack
- Review
- Docklands
This surprising steakhouse serves limousine food at rust-bucket prices
Juan Berbeo of Berbeo Bar & Grill isn’t our best-known steak specialist, but it’s hard to imagine many local chefs have cooked as much meat as he has.
- Dani Valent
‘Revolutionary’ Tassie shiraz, Italian grapes: How climate change is altering our wine map
Many Australian wine regions, including cooler climates, are swinging to vines that tolerate heat and drought.
- Huon Hooke
- Review
- Dandenong
‘The flavours are alive’: Roll up your sleeves for this $30 all-you-can-eat weekend special
Sri Lankans will often tell you that food tastes better when eaten with the fingers. Dani Valent tests the theory at Prince of Yazh.
- Dani Valent
- Review
- Wolli Creek
‘Damn good value’: Why it’s worth visiting this humble suburban bolthole
Locals flock to one-hatted Yan for natural-born-killer dishes humming with garlic, a towering dessert and moments of elegance.
- Callan Boys
A roast is no longer Sunday’s best food ritual, but it’s all gravy
The weekly roast dinner may have gone the way of church attendance, but new rituals have sprung up in its place.
- Terry Durack
- Review
- Melbourne
This restaurant will write a menu to suit your whims. But how does that work in practice?
This gorgeous city venue promises each diner a bespoke menu, a bit like having a private chef. But with food this good, Dani Valent questions the need for such a gimmick.
- Dani Valent
Original URL: https://www.brisbanetimes.com.au/goodfood/topic/good-weekend-1qq