From Petaluma to Tapanappa
In a life dedicated to improving Australian wine, Brian Croser has been misunderstood and at times reviled.
Food & Drink
S’more, please
The US’s favourite campfire treat — toasted marshmallow with chocolate and biscuits — gets a baked Alaska makeover.
Believe the hype
The most hyped new restaurant in Melbourne history doesn’t disappoint. It’s the best of this cuisine I’ve ever eaten.
Balls to that
I love gnocchi, but getting it just right? A dark art.
Greek wine master on tasting
When Master of Wine Yiannis Karakasis is asked to encapsulate the beauty of Greek wine, he drifts into a riff.
Road Test: Ruby’s Reaper
It’s a condiment, and a test of bravado.
Chardy minus the shoulder pads
A wine for those who couldn’t care what the likes of me think, who live outside the bubble and know what they like.
New graduates of gentrification
Service industry jobs now have a new appeal to those who like to display their expertise before their customers.
Classic survivors
The well-run family restaurant is a mainstay of any city or rural setting popular with day-trippers or holiday-makers.
Same, same but bigger Thai bang
There’s no cohesive theme at Bang Bang, yet it all works together, handsomely, re-energising a proud heritage space.
That’s a knife
I’m not sure what mine is worth, except that it’s priceless.
Elegantly basted: pork belly
Pork belly is one of my favourite cuts to slow-cook; here it is basted with honey and spice.
Welcome to the pleasure zone
Adelaide’s compact dining preceinct has a hip new attraction: a funky Japanese-Korean bar-restaurant.
Cherries on top
This easy, no-base pie uses morello cherries from a jar — they’re soft, sweet and ready to go any time of the year.
The breakfast club
Treat yourself to the very best of hotel morning buffets.
Wine: Stoney Rise
Joe Holyman’s purchase of the then Rotherhythe Vineyard in Tamar Valley marked the return of the prodigal son.
Chef Darren Simpson dies
The culinary community is in mourning after celebrity chef Darren Simpson died from a reported heart attack.
Wines for Gen Y palates
Handmade wines with soul and character are being sought by the next generation of drinkers.
Drawn by an intriguing label
Labels can be as enticing as the wine itself.
Toast to familiar comforts
Flavour of the month: wood-oven grilled cheese by Matt Adams of Timbre Kitchen in Launceston.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/157