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Nina Rousseau

Epicure editor and restaurant reviewer

Nina Rousseau is a columnist.

The essential herbs and spices in Nagi Maehashi’s, aka RecipeTin Eats, pantry.

The 13 secret herbs and spices RecipeTin Eats cannot live without

Queen of the everyday dinner, Nagi Maehashi, shares her no-fail tips to make your cooking sizzle.

  • Nina Rousseau
The humble hot dog is reinvented at the Paris OlympicVillage as a meat-free “not-dog” with onions and pickled cabbage, slathered in honey-mustard sauce. 

‘Not-dogs’ and beefless bourguignon on the menu for athletes in Paris Olympic Village

As host of this year’s summer Olympic Games, Paris is going gung-ho vego and putting sustainability on the global stage.

  • Nina Rousseau
Duck fatteh is cooked in Zum Zum's 10-year-old master stock.

Malouf's Zum Zum

Zum Zum is a bit like a cat that wandered off to live with different owners for a while but is now back.

  • Nina Rousseau
The brisket meat tray with mac and cheese.

Meatmother

Melbourne's newest barbecue restaurant is hardcore but it's no Americana 'BBQ shak'.

  • Nina Rousseau
Jumbo quail stuffed with black rice and lap cheong.

Saigon Sally

Hanoi Hannah's sister restaurant is an exuberant, glam, buzzing modern Vietnamese diner.

  • Nina Rousseau
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Arancini-smoked aioli.

Lona Pintxos Bar

Dedicated pintxos bars are few in Melbourne. Pronunciation? ''Pint-ex-os'' is incorrect. ''Pin-choss'' is good, with a soft ''ch'' sound.

  • Nina Rousseau
Kalimera Souvlaki Art.

Kalimera Souvlaki Art

How far would you go for genuine souvlaki with house-made dip and char-grilled pita?

  • Nina Rousseau

Original URL: https://www.smh.com.au/goodfood/by/nina-rousseau-hvem0