Casual Asian diners
Four Asian eateries that you don’t have to dress up for and get a quick meal.
Food & Drink
Streets ahead in Kuala Lumpur
Everyone’s favourite Asian street food expert shares his map of KL’s culinary delights.
Big flavours, small batches
I need to tell you about these exciting new Aussie wines, even though you may not be lucky enough to taste them.
Sparkling cuvee over jangling ice
Vranken-Pommery Monopole adds to its range a sweet champagne designed to be served on the rocks.
Pick of the bunch
South Australian food and wine is at its finest in the beautiful Barossa Valley.
Fiano player
This grape variety from Campania, southwest Italy, has the X-factor.
Oriental odyssey
It’s a reminder of the depth, diversity and often plain weirdness of China’s food.
Crème de la crème
This is an upmarket version of everyone’s favourite childhood dessert, bananas and custard.
Brilliant bolognese
The longer you cook it, the better it will taste.
Let’s get Cirrus
With its ‘relaxed harbourside seafood’ pitch, Cirrus punches straight at my emotional solar plexus.
Nation toasts the best marmalade
Loved by kings and bears alike, this deceptively complex spread will be celebrated and rewarded at a national festival.
Sydney tastes spread south
A number of new eating establishments in the southern capital are based on what has worked best in Sydney.
Freedom from choice
There is no menu for the languid lunches at Matthew Evans’s idyllic Tassie farm – just fresh food grown locally.
Next generation gets the blues
So. Blue wine is a thing now. Really. Pop down to your local Liquorland if you don’t believe me.
Deal secures Sydney restaurants
The future of some of Sydney’s best known restaurants and bars now secure but Jamie’s Italian still seeks buyer.
Access all areas
There is an ever growing taste for wine appreciation and understanding the art and craft of the smaller producers.
Streets ahead with clever design
Who doesn’t love a glitter ball and cute nook in which to eat, well away from the rush of a restaurant’s main floor.
The Insiders: Hong Kong dining
It’s coming up to the Great November Feast in Hong Kong, and you’ll no doubt be in the mood for dim sum.
Rolling in cloves
Here is my version of a wonderful French dish that translates as ‘chicken with 40 cloves of garlic’.
Guest chef: Hamish Ingham
This is my take on the classic prawn cocktail.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/176