Spirited women
Whisky and women blend well, as a growing number of connoisseurs and distillers prove.
Food & Drink
Follow the fairies to shiraz
Avani Syrah is the kind of place you wish the wine fairies would spirit you away to.
Easter bun fight at new heights
Hot cross buns, a tasty legacy of Christian tradition, suggest great food may be a religion unto itself.
Senior service
Yes, some old restaurants are tired and hopeless. Who knows how they survive? But some have a special magic.
The Outsider
Camus, named after the French-Algerian author, brings a Middle Eastern fragrance to Melbourne’s mostly Euro scene.
Patritti in pink
This winery was started from nothing in 1926. Two generations later it is a McLaren Vale stalwart.
Autumn warmers: Tandoori chicken
A little spice is good at this time of the year.
Crowd pleaser
I once supervised and helped to cook this tart for 150 people in a woolshed in Victoria.
Chewing the fat with chefs
Cookbooks are conversations with the authors, and their usefulness depends on how well you get along with them.
Like Christmas sans stress
Don’t worry about overindulging; just skip a chocolate to leave room for some more of the wet stuff.
Flavour over technique the motto
Locally sourced ingredients are key for a transported American chef.
World’s best restaurant revealed
A glamorous restaurant in New York has been named the world’s best, but all eyes are on the new Aussie favourite.
Many flavours of Aussie wine
Misconceptions that the nation focuses on cheap bulk wine persist overseas.
An indulgent eggstravaganza
These Easter treats are a hit with adults and children alike.
Sparkling without French accent
Laurent-Perrier’s new non-vintage offering is great, but the Lauries at Deviation Road make comparable sparkling wine.
Shining through the cracks
How blind lighting designer Duncan Meerding takes inspiration from Tasmania’s natural environment.
Guest recipe: Baked lobster
Feeling fancy? Try your hand at Lucio Galletto’s recipe for baked lobster. It’s surprisingly easy.
Lunch? Let’s not
Not all restaurants are peddlers of pretentious twaddle, Bernard.
Paxton Wines pack a punch
David Paxton’s biodynamic wines provide wonderful flavour at lower alcohol levels.
Q&A: Simon Bryant, chef, 52
Two Cooks and a chef’s Simon Bryant talks sharing spoons with Maggie Beer and what his ‘last meal’ would be.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/163