Dough business
It’s surefire grist for reality TV. Could we crowd-fund a person into a pizza business?
Food & Drink
Drink to gamay, the great survivor
The appearance and disappearance of grape varieties over the past 2000 years is pure Darwinian survival of the fittest.
Peter Gordon’s salad for all seasons
This hearty salad – perfect for brunch on a sunny winter’s day – works best with hot-smoked chunks of salmon.
Golden greats
Topped with breadcrumbs and parmesan, grilled until golden, beef gratin is a big, one-pot dish that’s ideal to make ahead of time.
All that glitters
Vanitas, at Palazzo Versace, Gold Coast, is a beacon of opulence. So where is everyone? And why is the bread microwaved?
This season’s proven chops
Autumn lamb makes the spring variety look overrated. Try it yourself at these discerning shops and restaurants.
Curry boss jailed on allergy death
An Indian restaurateur has been jailed after serving a curry containing nuts to a customer.
Long Chim’s Melbourne location
The backers behind Aussie chef David Thompson’s rapidly growing Thai restaurant empire can’t keep this secret forever.
‘This is the real Australia’
Chef James Viles, on gourmet safari in the Top End, marvels at ways to cook catfish, wallaby and boar.
True brews among hoppy highlights
Some excellent beers – and breweries – drew attention to themselves at the Australian International Beer Awards.
Baked snapper with tangy salsa
What’s for dinner tonight? Try this easy whole-fish dish with grapefruit, cucumber, tomato, lime and mango chutney.
Underground legend
Everybody is talking about Hubert, a restaurant in a Sydney basement that evokes the forgotten art of hedonism.
A desert delight
You can’t beat eating a tagine under the stars in the Sahara. Here, at least, is how to make the tagine.
Silky solution to food waste?
Researchers develop a silk-based coating that seems to protect fruit from deteriorating for days without refrigeration.
Young Turk adds twist to tradition
You might need a dictionary to make sense of the menu, but don’t let that put you off.
Not your average expensive drops
Wine lovers will be familiar with the price of legendary wines. But how about a dry German riesling at $1155?
Fratelli growing ‘casual premium’
The nation’s fastest growing food group is bringing gourmet pizzas and other culinary delights to a venue near you.
Reacquainting with classics
Crawford River has been renowned for its exceptional, age-worthy dry riesling for so many years now.
Let them eat quinoa
As the competition for luxury airline passengers heats up, so too do the gourmet meals by world-famous chefs.
Marque to close its doors
After 17 years in business, one of Sydney’s most innovative and exciting restaurants is closing its doors.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/190