The ultimate comfort pie
This lamb pie is the perfect comfort food. Serve with sweet potato topping and there is no need for extra vegetables.
Food & Drink
Her kitchen rules
Some our best cooks won’t hesitate to tell you that, when it comes to good food, mother knows best.
Playing the hand
Phil Sexton is formidably intelligent and street smart. In poker terms, he’s always known when to hold them and when to fold them.
Hell hath no fury like a vegan
The owners of a celebrity-endorsed vegan restaurant chain have been sent death threats for eating meat.
Delight for dumpling disciples
Lotus at The Galeries, Sydney, serves next-gen Cantonese food with euro style and hospitality. No wonder it is expanding.
Treat mum to a feast
Fire up the barbie and impress the lady of the house with your culinary skills this special Sunday.
Salmon — but not as you know it
In fast-flowing spring water high up on New Zealand’s South Island, an exceptional ‘free-range’ salmon is being farmed.
Monopole dance for chef Munoz
Pablo Tordesillas becomes a Resident; Alex Munoz goes harbourside; and other gossip from the nation’s top kitchens.
The red baron
Steve Pannell’s story mirrors the broader evolution of Australian wine over the past half century.
Going it alone
Three years ago the owners of Derwent Estate made a bold decision about the label’s future. And how it’s paid off.
Linguine with peas, zucchini, garlic, chilli, lemon & herbs
I’m never without frozen peas – they’re perfect for these simple supper dishes.
Short order: Scott Fox
Scott Fox is head chef and owner of Pearls on the Beach, on the NSW Central Coast.
Bring a translator
Sometimes a menu goes so far in the direction of “cool” as to disappear up its own fundament. Welcome to The Apo.
Rediscover perfect pesto
Put your hand up if pesto — classic basil and pine-nut pesto — was one of the first things you ever “cooked”.
Star attraction
Pip Priestley can count royalty and celebrities among his private clientele.
Sinful beer additives
The greatest of drinks is the product of a loving union between yeast and grain, blessed by the holy hop.
History of coffee, in an instant
When I was growing up in Perth in the 1940s and 50s almost everybody drank tea.
Compliments to the chef, vintner
We all know that, when the bomb goes off, the southwest of Western Australia is the place to be.
Gerner steps up to Continental
Julian Gerner has signed a heads of agreement to buy the major seaside pub and its freehold.
You say potato, I say Red Rascal
Chefs from Australia’s best restaurants seek out unusual, hand-picked potatoes for a multitude of dishes.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/192