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‘You feel like you’re in a Greek village’: Festival to draw thousands

‘You feel like you’re in a Greek village’: Festival to draw thousands

Musgrave Park is expected to host 50,000 festival goers for Paniyiri, the two-day celebration of Greek culture and cuisine.

  • by Courtney Kruk

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‘Just can’t happen’: Four Pillars founders on why Lion won’t change its gin

‘Just can’t happen’: Four Pillars founders on why Lion won’t change its gin

The beloved Australian craft gin brand Four Pillars is now in the control of global beverages giant Lion – but the product won’t change, the founders say.

  • by Jessica Yun
Behind the scenes at Sydney’s month-long Ramadan night market

Behind the scenes at Sydney’s month-long Ramadan night market

It’s the biggest event of the year for Lakemba’s businesses as more than a million people flock to Haldon Street.

  • by Amber Schultz
Wine barrels and Melbourne weather: Making the world’s most awarded whisky

Wine barrels and Melbourne weather: Making the world’s most awarded whisky

The globally decorated multi-award winning whisky this year isn’t from Scotland – it’s from a converted warehouse in Port Melbourne.

  • by Jessica Yun
‘Natural fibres in neutral colours’: Inside chef Analiese Gregory’s wardrobe

‘Natural fibres in neutral colours’: Inside chef Analiese Gregory’s wardrobe

Moving from Sydney to country Tasmania, Analiese Gregory swapped her heels for Blundstones.

  • by Georgie Gordon
Flipping out over the burger debate
Opinion
Column 8

Flipping out over the burger debate

While witnesses get a grilling.

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‘Renaissance’: Dilmah CEO on how the Aussie cuppa has changed over 40 years

‘Renaissance’: Dilmah CEO on how the Aussie cuppa has changed over 40 years

The birthplace of Dilmah Tea, the empire founded by Merrill J. Fernando and now led by his son Dilhan Fernando, was across NSW Coles stores in September 1985.

  • by Jessica Yun
Fat Noodle’s Luke Nguyen: Brisbane earns its place among the plates

Fat Noodle’s Luke Nguyen: Brisbane earns its place among the plates

The celebrated celebrity chef warns Sydney and Melbourne to “watch out”, the Queensland capital is turning into quite the find for foodies.

  • by Jocelyn Garcia
Lab-grown milk to hit shelves by 2024 – minus the cow and the carbon

Lab-grown milk to hit shelves by 2024 – minus the cow and the carbon

CSIRO-backed start-up Eden Brew aims to fill the growing demand for protein by brewing its animal-free dairy centrally and then shipping it to companies across the globe.

  • by Angus Thomson
How dinner at the kitchen table fed my appetite for family time

How dinner at the kitchen table fed my appetite for family time

Sick of screen obsessions and worried about too many TV dinners, a single dad reaches back into his own childhood to find a solution.

  • by Dugald Jellie
Why do people queue for brunch?
Explainer
Social media

Why do people queue for brunch?

On weekends across Australia, you’ll see them: the long queues outside feted eateries. Some cafes try to make long queues happen on purpose. What are they thinking?

  • by Osman Faruqi and Carla Jaeger

Original URL: https://www.theage.com.au/topic/food-culture-1mn1