Salad days over as ATO cometh
The Australian Taxation Office is reviewing goods and services tax rules for what constitutes a salad.
Food & Drink
Who knows who Banksii is?
This harbourside Sydney restaurant serves light, clean food, but the backpacker staff don’t quite grasp the local identity.
Revel in winter reveries
The great southern island breathes deepest in the darkness of the winter solstice.
Cheap wine often fits the bill
There are more important things to spend money on: just spend as much as or as little as you need to enjoy your drink.
Asia’s hottest 50
Australian chefs working in the region make their mark.
Bangkok best on a back street
Khua Kling Pak Sod is a regionally specific restaurant, focused on home cooking of the southern district of Tah Sae.
Road Test: Good Earth Dairy milk
It’s milk, right? But richer, sweeter and nuttier than cow’s milk.
Restaurant review: Fico
Fico, the new kid on the block of Hobart’s blossoming food scene, serves a modern take on Italian-inspired food.
Phony CVs hurt restaurants
It’s hard to believe someone would risk the reputation of their business for the sake of something as simple as a CV check.
Whicher Ridge wines
Cathy and Neil Howard cumulatively took more than 40 years to establish Whicher Ridge. James Halliday gives his verdict.
Cherry ripe
The flavours of this easy, delicious ice cream are based on my favourite chocolate bar, the Cherry Ripe.
A sparkling way to start the day
The Finnair aircraft levelled out and the cabin crew announced that they would be serving champagne — for breakfast.
Make breakfast great again
These Mexican style corn fritters are the perfect way to spice up your weekend breakfast.
Culture, not calories
It’s said to fight diabetes and lower the risk of cancer, but what else can the Mediterranean diet do?
A gadget with taste
Could the winner of MasterChef in a few years’ time be a robot?
Reasonably exquisite
Four ways of pleasing your palate without emptying your wallet.
Asia’s very best restaurant
Aussie chefs made a big impact in this year’s top 50, but one restaurant took the title for the third time.
Diner finally syncs with the vibe
The Source, at Hobart’s Mona modern art museum, has finally loosened its style to reflect its avant garde setting.
Heroines of the kitchen
Self-taught Slovenian chef Ana Ros, named “World’s Best Female Chef” this year, will delight Adelaide’s diners.
Imbibing a little human touch
The maker of some of Australia’s finest pinot noir joins a chorus of thousands declaring themselves tramps.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/166