The Food and Wine Edition, June 4
Australia’s Top 52 Wineries for 2022; Justin Hemmes on his riskiest ventures yet – and how he beat anxiety; our startling 7.6 million-tonne food waste problem – and the innovative players working to reduce it; the two mates who started a gin company.
Australia’s 52 top wineries of 2022
After the devastation of the 2019-20 bushfires, we toast the 2021 vintage, which has proven to be one of almost universally great quality.
- by Huon Hooke
Justin Hemmes on his Melbourne moves, skyscraper plans – and how he beat anxiety
As he approaches 50, the businessman is still hunting out opportunities, with plans to take on Victoria’s foodie scene and add a skyscraper to Sydney’s Ivy.
- by Anne Hyland
Our yearly leftovers would fill the MCG 10 times over: The new plans for food waste
Australians waste the equivalent of 312 kilos of food – most of it edible – per person. Meet the innovative minds figuring out how to dispose of the problem.
- by Dani Valent
Two minutes with Danny Katz: When your hairdresser goes off piste
Our Modern Guru provides advice on getting your hairdresser to listen to what you want.
- by Danny Katz
The huge appetite for miniature cuisine
While the pandemic has caused our worlds to shrink, online videos of tiny meals have exploded in popularity.
- by Barry Divola
Opinion
Foreign correspondence
My three-year-old masters mass-shooter drills while US leaders fail to act
American children are being asked to summon unbelievable courage every day while their representatives do nothing on gun control.
- by Amelia Lester
‘I was terrified’: The two mates who bit the bullet and created a gin company
Cameron Mackenzie and Stuart Gregor were thrown together by chance two decades ago and are now connected by work, family and a shared appreciation for kilts.
- by Dani Valent
Eat their words: Good Weekend’s culinary reading guide
Put your napkin on and dig into this scrumptious selection of food-focused tomes, from cookbooks to memoirs.
- by Nicole Abadee
Sink or swim: Dealing with a kitchen reno
Choosing a sink is probably the least glamorous of all the decisions one must make about renovating a kitchen.
- by Terry Durack
Good Weekend Superquiz and Saturday Target Time, June 4
Trivia buffs: test your knowledge with today's interactive superquiz and target.
Grab that sad, single banana and take it home – but don’t forget to eat it
In this episode of the Good Weekend Talks podcast, GW editor Katrina Strickland talks food waste with writer Dani Valent and Farmers Pick co-founder Joshua Ball.
‘It’s the way you talk about it’: chef O Tama Carey on coping with a stillbirth
The Sydney restaurateur says it’s not death that’s hard: it’s grief.
- by Benjamin Law
Review
Melbourne
Melbourne: Victor Churchill
Besha Rodell takes a seat at the lavish Melbourne butcher shop's marble horseshoe bar for a seriously luxurious lunch.
- by Besha Rodell
Review
Turkish
Sydney: Maydanoz
An opulent CBD dining room showcasing Ottoman cuisine beyond meat and bread, with plenty of veg-driven plates (plus the odd sheep's head soup).
- by Callan Boys
Karen Martini's Greek-style lamb roast
I love slow-roasted lamb and I cook it in many subtly varied ways. This version is inspired by the rustic cooking of the mountain villages of Greece.
- by Karen Martini
Helen Goh's favourite orange cake
I was embarrassingly guarded about this recipe during the years I baked this cake daily for our cafe in Melbourne. It was, to my mind, the perfect cake.
- by Helen Goh
Original URL: https://www.smh.com.au/national/the-food-and-wine-edition-june-4-20220601-p5aqbp.html