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Good Weekend

Safety in numbers: Shiny restaurant precincts on the rise in Melbourne and Sydney

Like it or not, it makes sense, and not just for the property developers.

  • Terry Durack
Scallop and prawn dumplings (top) and prawn and chive dumplings.
14/20

Is this suburban yum cha spot serving Melbourne’s best dim sum?

Melburnians should be grateful for Chef Wong’s beautiful dumplings and exemplary egg tarts, writes Dani Valent.

  • Dani Valent

Why are local wine writers obsessed with foreign wines and obscure varietals?

Australian wines are high-quality and good value, but there is more to discover beyond Barossa shiraz and Coonawarra cabernet...

  • Huon Hooke
Chef Kirbie Tate has flipped James into the eponymous Kirbie.
14/20

Restaurant goes from modern Korean to broadly European and finds its identity

Chef Kirbie Tate finally has her name up in lights at her eponymous bistro Kirbie (nee James).

  • Dani Valent

Is caviar worth the exorbitant price? No, but here’s why I must buy it anyway

Terry Durack buys oscietra caviar for himself every birthday. And time stops whenever he eats it.

  • Terry Durack
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Why are some wines more expensive than others? An expert breaks it down

Here’s how premium wine with a blue-chip reputation justifies its price tag.

  • Huon Hooke
Tear the dosa, dip it in sambar and enjoy.
14/20

A former real estate office is now home to one of Melbourne’s best South Indian restaurants

Vegetarian Udupi restaurant Sri Ananda Bhavan will impress dosa snobs and novices alike.

  • Dani Valent

Low-alcohol red wines taste ‘thin’, but does alcohol content determine depth of flavour?

In conventional reds there’s little or no correlation between alcohol content and complexity. Other factors determine it instead, reveals Huon Hooke.

  • Huon Hooke

Draught beer is better than drinking from tinnies or bottles, and the reason is clear

Drinking beer from a can is like drinking coffee from a takeaway coffee cup. I want to ogle my beer before I wear my ‘beer goggles’.

  • Terry Durack
Sydney’s newest rooftop bar is perched atop the Cartier flagship store.
14.5/20

Sydney’s hot new rooftop bar is worth dressing up for – if you can get a table

Japanese-inspired three-bite snacks star at Joji, the new high-energy CBD bar from the team behind Nour in Surry Hills and two-hatted Aalia in Martin Place.

  • Callan Boys

Original URL: https://www.theage.com.au/goodfood/topic/good-weekend-1qq