We can’t dine out on algorithms
What are the chances the reservation service’s tie-up with LinkedIn will improve anyone’s restaurant experience?
Food & Drink
Coles shocks snobs with $5 wine
The shiraz was named best Australian and New Zealand wine under $20 at the Winestate Wine of the Year Awards in Adelaide.
World’s best impress and refresh
Piazza Duomo in Alba, Italy, is one of the top 50 restaurants on earth and, surprisingly, not hard to book.
Tostaderia of Smith Street
Hotel Jesus in Melbourne’s Collingwood needs to be approached for what it is: fun, cheap, a good time, not a long time.
Stirrings from the spirit world
The craft spirits revolution is happening around the world, from Finland to Venezuela and our own Riverland.
The wine man
Jon Osbeiston discovered the delights of the grape while a student in the 1970s.
Movers and shakers
Don’t leave the choice of a mixed drink to a description on a menu, ask a waiter or the person who tends the bar.
A glass act
A wine glass that doubles as a prop for impromptu impersonations of a famous detective. Who doesn’t want one of those?
Chardonnay is back, but new wave
Lean, leggy and with just a hint struck-match aroma, Australia’s new wave of chardonnays are gaining the advantage.
The vine changers
They risked it all to live the dream – and don’t regret a thing.
Pedigree mongrel
The bold and disparate food at this upmarket Adelaide restaurant is let down by the peripherals.
20 reds over $25
Shiraz from across the nation dominates the expensive reds bracket, although Grange takes top points (and price).
The collectors
It’s a big step to build a wine cellar. But then comes the fun part – filling it.
Beer: The art of craft
There’s never been a more exciting time to be a beer drinker. Make the most of it. Here are our 20 best brews.
A glass act
A wine glass that doubles as a prop for impromptu impersonations of a famous detective. Who doesn’t want one of those?
Colour and creativity
I am well ensconced at Tumbling Stone where bartender Liam is mixing me a Negroni, the best I’ll have tried, he says.
Roll out the barrel
Here’s a toast to Shaun Gibson’s well-toasted barrels, which help elevate some Barossa wines to greatness.
Let them eat chocolate cake
This old French recipe, sometimes known as Queen of Sheba’s cake, is so simple it can be made on a whim.
20 whites under $20
Plenty of reislings and chardonnays among this year’s bargain whites, but a Pokolbin semillon takes the top points.
Add sparkle to your weekend
Six of Australia’s eight best sparkling wines are from Tasmania. Of the remaining two, one is destined to move there.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/173