Elementary, my dear Watson
How Ian Watson, schoolteacher, helped build Ballarat’s thriving vineyard scene.
Food & Drink
The Italian attraction
Lately I am drawn to the beautiful Italian varietal wines made by Adelina, a small Clare Valley winery.
The problem with drinking
You think you’re imbibing wisely. But are the alcohol guidelines reliable?
How Nigella survived pressure test
There are good reasons why Nigella’s unpolished, bold, home-style cooking has been such a hit in Australia.
Unconventional, for shore
This unpretentious beachside restaurant on the Gold Coast takes you on a culinary tour of Asia.
Seoul food with stir-fried cabbage
This braised Korean-style beef uses chilli, soy, ginger and honey to achieve its delicious balance of savoury and sweet flavours.
Pick of the crop
Locals at a NSW town meet weekly to swap their home-grown produce. It’s part market, part social catch-up.
The green revolution
Veggies. Once they were merely “good for you”, but how we’ve all moved on. These days, greens are your go-to recipe.
Road test: Ink gin
This is the weirdest gin in the world. Not only is it a lustrous blue/purple, but it changes colour in the glass.
Stout comfort against wintry chill
As the weather darkens, so too should your beer.
Marron marriage made in heaven
The idea behind Colin Anderson’s marron dish comes from the tomato salad his mum used to eat.
Retiring the trolley
T-Chow, an Adelaide yum cha insitution, sensibly decides to introduce pencils and menus in lieu of carts.
Trends you can taste
Unlike quinoa and chia seeds, these hip new ingredients are actually tasty. Get into them before the hipsters do.
Renovations and relocations
Pei Modern and Chesser Cellar relaunching; Will Cowper gets Otto Brisbane gig; and other gossip from our top kitchens.
The gluten-free goddess
Caroline Byron is on a mission to show healthy food can also taste good.
Keep your hands off my dinner
A perfectly reasonable request from a hungry diner who just wants to eat his tea in peace.
Rule one: it’s not a stir-fry
Adhere to these fundamental rules of paella – equipment, ratios and timing – and you will be transported to Valencia.
Tasty – but where’s the drama?
Glorious food is no longer enough. We also expect an energetic ambiance, even in a great restaurant like Fuyu, Perth.
Flavours of autumn
Chef and restaurateur Nelly Robinson takes a trip down memory lane with beef, mushrooms and figs.
In the grip of terroir
A Mornington Peninsula winemaker has produced two prime examples of the power of terroir.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/191