Eat, drink, be merry
The best of our produce will be on show in South Australia.
Food & Drink
The bunny meets its match
Rabbits are plentiful in Australia and should be eaten, ideally with a wine that brings out the best of the pest.
Tasmania’s world beating whiskies
Have a dram good time at Tasmania Whisky Week.
Bugs on menu may have legs
Cockroaches, honeyed ants and mealworm are among the new trends tempting local foodies.
Recipe: lemon tart
I was reminded recently how delicious lemon tart is when a friend asked me to bring one to her party.
Wine: Sons of Eden
The Sons of Eden are Corey Ryan and Simon Cowham, who pooled their experience in 2000.
Restaurant review: Continental Deli
Nostalgia is a big part of the experience at Continental Deli Bar Bistro, to give this place its full head of steam.
Guest chef: Jacqui Israel
This recipe is from George Sternfeld, a special man I first met at the Jewish Museum in Sydney.
Inky dinky-di malbec
Add a steak and you have the makings of a perfect Argentinian evening.
Hunter gatherer reveals secrets
Chef Dan Hunter’s vision of what he wanted a restaurant to be — a ‘productive restaurant utopia’ — has paid off.
Rhetoric gives reality the slip
Sweetwater in East Fremantle didn’t live up to recommendations, but maybe it was because the head chef was away.
Spirit of grace, family blessed
The release of each new vintage of Hill of Grace is one of the most eagerly anticipated in Australian wine.
To dine for: Eleven Madison Park
A “dream weaver” turns your chance remarks into reality at a $400 dinner at the “world’s best restaurant”.
Review: Momofuku Seiobo
For food that crosses culinary frontiers look no further than Momofuku Seiobo | REVIEW
Avant garde: Henschke
There’s one Australian family on all fours with Domaine de la Romanée-Conti, Burgundy: Henschke.
Annie Smithers’ Concorde cake
Annie Smithers’ delicious Concorde cake looks like an over-the-top bathing cap unlike the plane it was named after.
John o’ groats
It was time to set about eroding the groat glut. But how?
Spice and gentle
Moroccan-style flavours work well with seafood, give this fish stew a whirl.
Check it out: Jackalope
Australia’s tourism ‘big things’ get a boost this month with a 7m stylised jackalope, or jackrabbit with antlers.
Masterchef Street Food
If you’ve enjoyed street food in the past 24 hours you’re in good company.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/162