Marlborough man ages well
Wild Sauvignon is a rich, textural white that ferments spontaneously in oak barrels using natural yeasts.
Food & Drink
From pest to best
The greater willingness of diners to experiment is giving birth to industries built around new taste sensations.
So fresh, it’s still flapping
It set me dreaming about other special food moments on the water.
How to cook the perfect steak
Cooking the perfect steak is a skill everyone should master. Donna Hay shows us how.
Don’t escape to Cape Lodge
Cape Lodge restaurant on the Margaret River is ambitious but it looks and feels like a function centre.
Cornbread for beginners
Cornbread is fast and easy to make and goes well with eggs, salads, soups, roasts and grills.
Keeping it in the family
It’s easy to understand the infrastructure of Burch Family Wines, harder to unravel the people who have created it.
Revolution in the vineyards
The Middle Kingdom’s wine industry is gaining ground on its Western counterparts.
Maccas for the upper middles
Restaurant ‘groups’ squeeze opposition by placing volume and consistency before high quality and innovation.
Taste the best in town
Dumplings, knuckles, cakes and cocktails — these four foodie experiences are a sure hit.
Lifting the tortilla curtain
Diana Hull went to Mexico in 2008 to study anthropology. Along the way, she got sidetracked by tortillas.
Gambit by a discount merchant
The business Dan Murphy built has long been known as a discount wine merchant, but it’s now making an upmarket foray.
Corn fed
Behind the success of Diana Hull and Gerardo Lopez’s La Tortilleria lies a love of authentic Mexican cuisine.
A town’s unhealthy obsession
Eggs and Bacon Bay or Apple and Cherry Pie Bay? Sadly, the latter contains more calories.
The Cut is not above the rest
In the world of fashionable gastronomy, there is little appetite for US-inspired steakhouses.
Wine with me
Have you ever tried a glass of Durif?
A taste of France
Feel like baking? These tasty afternoon treats have a certain je ne sais quoi.
Mussels are in season: Flex ’em
Mussels are at their best now, and delicious in these two simple Mediterranean dishes.
Rescuing the rejects
The reject corner of the grocery store is the spot for produce that looks as if it has lived, and perhaps even partied.
Chicken stock for the soul
I do it every weekend to reconnect with my inner Luddite.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/180