Lennox Hastie’s gnocchi masterclass
Gnocchi is one of those deceptively simple dishes. You think it’s just potatoes, flour, an egg, a pinch of salt – how hard can it be? Let Lennox Hastie make is easy for you.
Food & Drink
Ratatouille: the stunning dish that inspired a movie
A humble dish at heart, it can be dressed up as a kaleidoscope of colour and steal the show – just as a rat named Remy did in the film.
Blockbuster Barossa wine at a best-value price
It would have been easy for a winemaker of Reid Bosward’s standing to unleash big, ego-saturated wines at “look at me” prices, but that’s not who he is.
The ultimate apple pie recipe
Let this master baker teach you how to make the perfect pie, from the pastry up.
An apricot tart recipe shared from the heart
Rich and wonderful, this tart is a throwback to a time when people cooked from the land.
Josh and Julie Niland’s most ambitious venture yet
This dynamic husband-wife hospitality duo are known as the perfectionist chefs behind the relocated Saint Peter in Paddington, and now they’re adding a bold new career move.
Pinot gris deal a toast to spring
The popular white variety gets serious with these highly-rated wines from four of Australia’s leading regions – offered at a special one-off price.
Afraid of cooking a whole fish? This is how to do it
If cooking a whole fish isn’t an option but you love the sound of this recipe, thick white fish fillets will work wonderfully.
These sweet treats are fit for a queen
Legend has it these cookies were created by an Italian chef for royalty in the mid-1800s. The two small, round biscuits come together with a chocolate filling – a perfect kiss.
Small changes to make your meals more nutritious
From adding chickpeas to your meals to microwaving your veg, these expert tips will boost your health.
‘Just add vodka and it’s the breakfast drink of champions’
Here’s a convenient way to get your caffeine fix this summer: a carton of ready-to-pour cold-drip iced coffee.
11 easy tray bakes to make this week
From Ottolenghi to Donna Hay, these one-tray bakes make cooking dinner easy this week.
The Navy man turned best wine newcomer
James Bresnehan has swapped fatigues for the farm, and in doing so has developed a chardonnay that makes the hairs on the back of your neck stand up.
Top chefs join food fight over Shewry’s serve on food critics
Attica chef Ben Shewry has attracted big-name support for his evisceration of food critics and restaurant guides, including from one of the world’s most celebrated superchefs.
An Ottolenghi salmon tray bake that’s a family winner
The fuss-free cooking method – all hail the traybake! – plus the dialled-up flavours – all hail puttanesca! – makes such a winning combination.
Ottolenghi’s spicy chicken thighs
One person’s idea of comfort food might be the next person’s idea of challenging. It’s personal, tied up with home, family and memory.
Hold the mayo: an Ottolenghi potato salad
This is an oil/broth-based salad, more prevalent in the southern parts of Germany. It’s less heavy and claggy than the mayo variety.
French kiss: Rhone reds lay on the seductive charm
From our man on the ground in southern France, here’s a mix of velvety reds exhibiting a dangerously drinkable quality – at an equally appealing price point.
Food critics have lost their way, says Australia’s leading chef
The merry-go-round of ill-informed reviews, guides, stars, hats and best-of lists serve one thing only – themselves. This is a call to my industry to stop pandering to a system that no longer works.
Try this stunning combination of flavours
While raw fennel is often disliked for its sharp liquorice flavour, roasting sees it caramelise to a soft sweetness.
The elegant ingredient that lifts this cake out of the ordinary
Wholesome and flavoursome, this is a cake for the whole family.
Meet the hottest thing in cool-climate winemaking
When Liam McElhinney bends to tie his laces, wine show prizes fall out. The talented Tasmanian has turned his savant-like gifts into liquid gold for Osso wines.
The simple trick that elevates this pasta dish
This is a pasta salad that is far greater than the sum of its parts.
‘If you can boil a pot of pasta you can make this’
This pasta salad is a crowd pleaser that never fails to hit the spot.
10 easy rice dishes to eat this week
By adding just a few extra ingredients, you can turn rice into a savoury side dish, a satisfying main or even a sweet dessert. Try the best rice recipes from David Herbert to Lennox Hastie.
The glorious Italian city tourists have forgotten
The flashy gilded cities of Florence, Rome and Venice, might get all the good PR but this place feels like a wealthy old aunt left to her own devices in a fabulous crumbling mansion.
An Italian beach without the crowds
One of the best parts of staying here is its thrilling location in a neighbourhood unmarred by mass tourism.
Pinot noir deal inspired by battle to save vineyard from urban sprawl
Four sublime Australian pinot noir make up a special mixed dozen offer, including one created to honour a high-quality vineyard that fell prey to developers.
Minimal ingredients, maximum flavour: this pasta packs a punch
A simple yet flavourful affair that’s lifted by a classic and dependable balsamic dressing. This is a minimalist’s dream.
In NZ, the lodges just keep getting better
You can’t help but be awed by this architecturally dazzling wonder-bunker.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/10