Richard Cornish
Richard Cornish
Richard Cornish writes about food, drinks and producers for Good Food.
10 of Victoria’s best regional pubs worth planning a road trip around
What’s even better than a long pub lunch? A long pub lunch in the country! These venues are the real deal, with food, drinks and settings worth planning a trip around.
- by Richard Cornish
Why it’s about to get difficult to buy high-quality, ethical meat
A decision by meat processors has left some of the country’s best small-scale farmers with a tough choice: go big or go bust. But it’s consumers who will ultimately pay.
- by Richard Cornish
‘We want to pass the tongs on’: Beloved hatted Bendigo restaurant is closing after 12 years
Popular regional restaurant Masons of Bendigo has been a champion for local produce for more than a decade, but for the owners, it’s time to move on.
- by Richard Cornish
‘The tourists have stopped coming’: Well-known restaurants close in regional Victoria
Cost-of-living pressures are biting regional hospitality businesses hard, with many forced to close their doors.
- by Richard Cornish
Are the world’s favourite oozy cheeses in danger of extinction?
Experts warn brie and camembert may fall victim to their own success.
- by Richard Cornish
The milk bar is back – complete with Chiko Rolls – but not as you may remember it
There’s a growing trend of bars and cafes setting up shop in former milk bars and corners stores, and Gippsland’s East Handy Store is leading the charge.
- by Richard Cornish
How long your leg of ham will last and other crucial food safety questions, answered
How long can you leave food out for? How long will a leg of ham last in the fridge? And other big questions for Boxing Day and beyond.
- by Richard Cornish
‘We need people to come back’: Grieving Daylesford tries to move on
Locals in the central Victorian tourist destination have been shaken by a recent tragedy but are keen for visitors to return.
- by Richard Cornish
From little tins big things grow: Tiny Aussie seafood company joins the #tinnedfish party
The TikTok trend of ‘tinned fish date’ night just got even better with a local addition to the charcuterie board.
- by Richard Cornish
Is this the end of suckling pig on Melbourne restaurant menus?
Victoria’s main supplier of suckling piglets is struggling to find an abattoir, and the knock-on effect is making life difficult for some of the city’s top restaurants.
- by Richard Cornish
Original URL: https://www.smh.com.au/traveller/by/richard-cornish-h29n1g