Time is ripe
Impress your friends and family with this simple recipe for tomato galette.
Food & Drink
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.
Sang for supper, village style
Follow the locals and board a ferry for the best of Chinese seafood at Hong Kong’s Lamma Island.
Sydney’s loss, Melbourne’s gain
It’s a coup on a par with Melbourne Football Club signing Lance “Buddy” Franklin from the Sydney Swans.
Aussie restaurants on a roll
For the first time in four years Australia will have two restaurants in the coveted World’s 50 Best Restaurants list.
Merlot, the merrier
Many buffs shun merlot, but Brendan Carter of Unico Zelo in the Adelaide Hills reckons it has been made the wrong way.
High stakes
Luminaries from the world of gastronomy are assembling in Australia for the race of their lives.
There’s a pear in there
Pear & ricotta ravioli with burnt sage butter. You’ll find variants of this dish in many restaurants in Florence.
Golden balls
Salma Hage’s falafel recipe is a blinder.
Freekeh, c’est chic
Like bulgur, freekeh is an earthy grain, chock-full of protein, slightly nutty, and easy to cook.
Restaurant review: Blanca
Blanca comes with an intriguing back story, that of chef owner Tomi Bjorck.
Rick Kinzbrunner’s Giaconda
Self-effacing Rick Kinzbrunner is continuing to ask as many questions as he did when he established Giaconda in 1985.
Perfectly flavoured mea culpa
This new Sydney Cantonese restaurant knows how to make amends when it doesn’t get it right.
Pinot season is now
Wines to savour as autumn brings the need for mid-weight reds.
Bubbly sales down
The fizz has gone slightly flat on champagne, with sales dropping last year for the first time since the GFC.
Comfort of the trad and true
There’s nothing flashy or funky about Zema Estate’s wines, but there doesn’t need to be.
Get your veg on
Try something different with your steak by serving it with zucchini and a Vietnamese-style dressing.
Robert Hill-Smith’s Yalumba
When James Halliday was invited to taste Yalumba’s soon-to-be released wines, he jumped at the opportunity.
Mimi Thorisson’s Tarte Tatin
Guest chef Mimi Thorisson shares her go-to recipe for the French classic, Tarte Tatin.
Cultural stew
Students from Cambridge University have lodged complaints about their ‘culturally insensitive’ menu. John Lethlean weighs in.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/164