Food
French fries that work like Ozempic: The push to make medicine you can eat
Peanuts instead of Panadol and a salad that can kill your appetite could be the results of a new Sydney research project.
- Angus Dalton
Latest
Taste test: We try Australia’s new lab-grown foie gras alternative
Last month, the country’s food regulator deemed a particular form of lab-grown meat – cell-cultured quail – as safe.
- Dani Valent
No longer able to breastfeed, Randa watches her three-month-old starve
More than 100 aid agencies warn that the humanitarian situation is growing desperate. But Israel denies blocking supplies to Gaza or that there is famine.
- Maeve Cullinan
‘Raising a family is not easy here’: 43-year-old billionaire burger heiress is leaving home
The In-N-Out burger chain, with its ubiquitous palm trees and cult-like following on the West Coast, is distinctly Californian. But its billionaire owner is no longer calling the state home.
- Biz Carson
The Sydney suburbs falling out of love with fast food
Australia’s insatiable appetite for fast food is hitting an increasingly sour note as local councils and community groups mount challenges over new stores.
- David Barwell
Do you want protein with that? Behind the supplement we can’t get enough of
Bars, shakes, smoothies and powders: it’s raining protein products, but are they actually worth the hype?
- Shona Hendley
Lab-grown meat just became legal. Is it any good?
Cell-grown, cultivated meat, whatever you call it – Sydney start-up Vow has become the first to secure regulatory approval to sell it in Australia.
- Jessica Yun and Frances Howe
A glimpse into Jiho Hanbang Samgyetang
Jiho Hanbang Samgyetang, a new Korean restaurant that features soul-warming Korean foods right in the heart of Sydney's CBD.
Conversation With: Australia's Top-ranked Porridge Maker Toby Wilson
Porridge aficionado Toby Wilson sits down with Good Food to discuss his passion, journey and sacrifice to make the perfect bowl of porridge.
How to poach the perfect egg
Co-owner and chef of Happyfield, Jesse Orleans, takes us behind the scenes in their kitchen and shows us how to poach the perfect egg.
Original URL: https://www.smh.com.au/topic/food-5xd