John Hughes – Rieslingfreak
The label might be a little off-putting, but the wines themselves are generous and balanced.
Food & Drink
Last of the summer salads
Tomatoes are plentiful and a must for summer eating.
Keeping it veal
Think marinating is done before cooking? Think again.
Beefed up and quirky
Brassy, coquettish Pascale, Melbourne, radiates the slightly Frenchish glow of an urbane city brasserie.
How to rescue old wine
Wine that is spoiled or otherwise underwhelming can be improved. Here are some of the tried and tested methods.
Busting the wine fraudsters
An estimated $3bn of fake fine wine is sold every year. No wonder authenticated bottles charge a premium.
Salt of the earth
Salt. Sodium chloride. When did it become such a niche product?
Check it out: Singlethread
Just about the hottest restaurant opening in the US last year comes with a farm, resident forager and an inn.
Thai prawn salad
Hot-and-sour salads like this are at the heart of Thai cuisine. Adjust chilli and lime to suit yourself.
On the streets of Saigon
Luke Nguyen helps track down the best Vietnamese fare in Saigon.
Hungry? You’ll like The Wolfe
This elegant Brisbane diner knows how to serve quality European food without overdoing it.
Short & sweet
These are my two favourite cheesecakes: one a classic, the other a bit of a cheat.
Long road to Sidewood
Owen and Cassandra Inglis took a circuitous route in their wine journey.
Bon appetit in Paris paradise
Paris’s Rue des Martyrs has become a must-visit destination for local and visiting foodies.
Eat my words
An alphabet soup is more eloquent than some restaurant press releases.
How about a cheesy slice, NY-style?
Cheap, meant to be eaten by hand and ubiquitous, American-style pizza is far more authentically street food.
Kids schooled in eating habits
Stephanie Alexander’s program to help schools grow and prepare good food has evolved into self-published cookbooks.
A bit on the side
They hold senior positions in established wineries but these vintners also run their own labels.
Fingers crossed for harvest
In most regions this will be a vintage built on a wet winter and cool spring.
Open season
These Mediterranean sandwiches are perfect for relaxed Aussie summer lunches.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/168