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Artisans & farmers

Chilled tofu with syrup.

Doughnuts, ice-cream and nuggets: How this tiny shop puts a creative spin on tofu

A small-batch tofu maker is pushing perceptions of the vegetarian staple into new territory, using McDonald’s, low-waste cooking and more for inspiration.

  • Emma Breheny
Barragunda is a set on 400 hectares that supply lamb, beef, rye wheat and dozens of varieties of vegetables and fruit.

This new Mornington Peninsula fine diner is one of Australia’s most ambitious restaurants of the decade

On a sprawling 400 hectares, this new spot rears lamb and cattle, grows its own rye wheat and transforms its harvest into Middle Eastern-tinged tasting menus.

  • Emma Breheny
Alberto Borghi of Del Bocio Butter.

Why cooks are happy to pay six times more for fancy butter you can eat like cheese

Artisans are spreading the word about European-style butter, which comes with a premium price tag.

  • Richard Cornish
Joel Young (Butcher Joel Young), Sarah Norris, Nik Hill (Porcine), Callan Boys, Junda Khoo (Ho Jiak), Bianca Hrovat and Danielle Alvarez (Sydney Opera House) take on Christmas hams at Porcine in Paddington.

The ultimate Christmas ham blind taste test reveals cheaper can be better

Chefs, butchers and restaurant reviewers tackle supermarket hams. This year’s winner is salty, sweet, smoky and one of the least expensive.

  • Bianca Hrovat
Tammi Jonas is building an on-farm micro-abattoir near Daylesford.

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.

  • Richard Cornish
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Chef Annie Smithers growing vegetables for her Trentham restaurant, Du Fermier.

Archaic law prevents beloved chef from watering her vegetables

Trucking water in by tanker despite having her own lake may be the only option for Annie Smithers and her Trentham restaurant garden.

  • Dani Valent
Nikos Chatzopoulos of La Carne E I Salumi at Il Mercato Centrale.

Seven don’t-miss dishes at Collins Street’s huge new Italian food hub, Il Mercato Centrale

With 23 artisans across three sprawling floors it can be hard to know what to eat first. Here are Good Food’s recommendations.

  • Dani Valent
WildPies chef Jo Barrett says eating pies made from feral animals will help the environment.

Star chef lifts the (pie) lid on Victoria’s feral animal problem

Award-winning chef Jo Barrett has cooked up a delicious way to rein in some of the state’s biggest environmental vandals.

  • Dani Valent
***EMBARGOED FOR SUNDAY LIFE, AUGUST 30/20 ISSUE*** Publicity photo of Julia Busuttil Nishimura. cr: Emily Weaving (handout photo, no syndication)

Good Food columnist honoured at prestigious awards (and here are 20 of her best recipes to try)

Pioneers in non-alcoholic drinks, fine dining and Filipino gelato were among those inducted into this year’s Melbourne Food and Wine Hall of Fame.

  • Daniela Frangos
Ruben’s Deli, in the historic Kings Arcade in Armadale.

Corner shops are cool again: 10 new delis with a difference in Melbourne

From empanadas and mock meats to bulk soy sauce and beer on tap: what don’t these new-wave grocers sell?

  • Emma Breheny

Original URL: https://www.theage.com.au/goodfood/topic/artisans---farmers-6fvw