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Opinion

Le Foote in The Rocks.

The Good Food Guide drops Swillhouse venues, introduces workplace culture award

It’s the biggest evolution to the Guide’s approach to reviews in its four-decade history.

  • Sarah Norris

When it comes to coffee orders, make mine a double and keep it simple

Cafe menus are overflowing with speciality drinks, but nothing beats a basic cup of black gold.

  • Terry Durack

Why you should throw some money at your favourite food shop, right now

Good cooking is 80 per cent good shopping. Great grocers and markets are your support team, writes Terry Durack.

  • Terry Durack
Soft white bread doesn’t have a “crack” to its crust.

Soft white bread is a con – no matter what the boffins do to it

Scientists reckon they can create a loaf with all the nutrition of wholemeal, but that isn’t necessarily something to celebrate, says William Sitwell.

  • William Sitwell

Pork chop for $160 per kilo, $15 mineral water… who can afford to dine out these days?

We are living in the age of the $90 steak and $30 cocktail. What’s next?

  • Terry Durack
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A colourful spread at Taco Bill.

‘Eat what brings you joy’, and for our chief restaurant critic, that’s gloopy enchiladas at Taco Bill

Besha Rodell refuses to feel guilty for loving enduring Tex-Mex chain Taco Bill – fusion food in the original (and best) sense of the word.

  • Besha Rodell
Marry me chicken, braised chicken breast in a creamy sauce with sun-dried tomatoes, is a recipe that went viral on TikTok in 2023.

Adam Liaw on why viral recipes are complete garbage (except maybe this one)

The key ingredient for a viral recipe is engagement, and that can be both positive and negative, writes Adam Liaw.

  • Adam Liaw
Spare a thought for the poor barista, who has to deal with crushes and creeps, crashing bores, cryptic names and crazy orders.

Yes, queuing for your morning coffee can be chaos, but spare a thought for the barista

I’ve often watched a barista in full flight in the caffeine peak hour and thought it looked like the worst kind of hell, as workplaces go.

  • Neil McMahon
Silken scrambled eggs from bills.

Breakfast at bills felt like any other day. It was anything but

Ex-local and bills devotee Charlotte Grieve reflects on the restaurant that was pivotal to her Darlinghurst upbringing. And the dish that must never change.

  • Charlotte Grieve
Bill Granger and Kylie Kwong in 2000 at the opening of their joint venture, billy kwong in Surry Hills.

‘Everywhere I turned there was care, beauty and optimism, just like Bill himself’  

Renowned Sydney chef Kylie Kwong pays tribute to the late Bill Granger, with whom she opened the lauded billy kwong restaurant in 2000.

  • Kylie Kwong

Original URL: https://www.smh.com.au/goodfood/topic/opinion-1ql