Why this unassuming fruit should be the star of your kitchen
There’s something magic about this yellow citrus at its peak, when its skin is like polished leather, perfumed and oily.
Food & Drink
These affordable Hunter shirazes come with a touch of magic
With these wines the old ways are seen through new eyes.
Theme parks for adults: the rise of dining precincts
From Sydney to South Australia, hospo magnates are going all in on one-stop shops for gastronomic enthusiasts. Is it just a cash grab or the future of dining?
Take the plunge into our Spanish offer on Altos’ greatest hits
He’s Bordeaux-bred but passionate about making Spanish reds from a unique cool-climate vineyard in Rioja. Meet the winemaker behind the award-winning Altos brand.
The surprise ingredient that makes this beef brisket so special
I love to slow-cook this on a Sunday, ready for the week ahead.
A chicken stew to warm the body and soul
Celebrating the flavours of Eastern Europe, this hearty stew is designed to warm from the inside out.
A comforting chicken stew to help you through rainy days
It’s food to ladle into big bowls and eat with both hands wrapped around it, knees tucked up under the table or up on the couch.
This impressive chocolate cake is easier than it looks
No heavy machinery is needed for this cake – the fat is oil, not butter, which so often demands to be creamed.
Winemaking giant pours himself into a label ‘full of potential’
After a soaring five-decade career, much of it spent as chief winemaker at Treasury Wine Estates, the artful Chris Hatcher finally puts his name on the label. The results are superb.
‘Once-in-a-lifetime stuff of dreams’: cruising the Arctic Circle
This journey is at once surreal and thrilling. There is no other place in the world quite like it.
Riesling royalty born in Great Southern land
Western Australia’s sprawling cool-climate region has become one of Australia’s best producers of premium riesling from iconic vineyards carefully selected in the 1960s and 70s.
Lennox Hastie’s simplest soup to warm your cold nights
A bowl of comforting soup with a piece of warm bread… simple, but sometimes that’s all you need
Spice up your lamb chops with this tikka marinade
The marinade tenderises the meat, and it becomes so juicy that this will surely be a recipe you want to cook over and over again.
These two curries break all the rules, and that’s just fine
My style of cooking is global with an Indian soul. I cook this way because I love the simplicity and versatility of this approach; I love the way it allows me to layer cultures within a dish.
Up close: Lila Moss covers Vogue Australia for the first time
Embodying the same prowess for style as mum Kate Moss, the up-and-coming model is ready to carve out her own place in fashion.
Clare Smyth: A full restaurant is the only endorsement I need
She has three Michelin stars but Oncore’s Clare Smyth is no longer motivated by the accolades. The Irish chef talks discipline, fine dining and the influence of her mentors – Ramsay and Ducasse.
Take BYO to a whole new level
Bringing a special bottle of wine with you to a restaurant? This $30,000 LaErre bottle case will ensure you arrive in style.
I have found one of the best value chardonnays on the planet
Bruce Dukes’ Domaine Naturaliste label makes the most brilliant examples of contemporary Margaret River chardonnay – and one variety is an absolute steal.
Why the best way to understand Japan is through your stomach
Japanese culture is so diverse, but it is rooted in food. Every area has different specialty foods they produce or cook – which makes this country a foodie’s paradise.
Glorious grenache from McLaren Vale’s old vines
A 95-point grenache blend from d’Arenberg and a new McLaren Vale label that creates its wine from vines approaching 90 years of age lead our mixed dozen offer.
Give your barbecued chicken a Vietnamese makeover
Roasted chicken is a simple joy. This one is served with a pungent Vietnamese marinade.
Australia’s top Vietnamese chef shares 2 favourite recipes
For flavour, texture and satisfaction, these Vietnamese dishes are the real deal.
Skill of this Veuve winemaker drives vintages that will live for decades
An intimate audience in the Yarra Valley with Veuve Clicquot’s chef de cave Didier Mariotti – a winemaker par excellence – reveals the secrets of the extraordinary Le Grande Dame.
Custard and caramel apples are pure comfort food
This kind of cooking doesn’t shout. It doesn’t compete. It’s dependable and gentle
Simple and tasty, this is our easiest traybake yet
It’s the kind of meal that lets you reclaim your evening; everything goes into the pan, and the oven takes care of the rest.
Take a tour of the outback to this reimagined sheep station
Arkaba used to be a sheep station. The new owners have turned it into a conservatory, meaning it’s being returned to a place where natural sounds of the Australian bush can thrive.
Bordeaux First Growth chateau behind mystery cabernet bargain
One of France’s Premier Grand Cru winemakers has secretly helped us deliver a cabernet-blend at a price that’s hard to believe.
Two new ways with bolognese
Every Middle Eastern household will have a version of this, and there’s never really any hard and fast rules besides one, very non-Italian rule: it should be heavily spiced.
These beans have a Middle Eastern twist
The char, which gives these beans a lovely smoky flavour.
Grape expectations as Halliday cellar treasures go to auction
More than 1800 bottles of some of the finest wines are being offered through an online auction – including some famed Domaine de la Romanee-Conti worth thousands of dollars.
Original URL: https://www.theaustralian.com.au/life/food-drink