Riffs on beef in the raw
Steak tartare is enjoying a surge in interest from diners and imagination on the part of chefs.
Food & Drink
A simple beetroot salad
Dishes featuring richly-toned fruits and vegetables, warm to the eye and tongue, are a treat at this time of year
Partnership written in the stars
The Mitchell Harris partnership was written in the stars. Here’s three of their best.
The Commitments
Who’s that standing behind every great chef? A great supplier.
Braised pork with apples, apple cake
New season apples are this week’s inspiration for a delicious braised pork dish and apple cake.
The odd couple
Mr Messy is set free in Mr Clean’s new kitchen: what could go wrong?
Big fish in a small pond
The chef at Catfish in Ballarat has a rare affinity with Thai food; it’s a great start, but this man aims higher.
The best rum in the world?
Bundaberg’s special edition won top prize at the World Rum Awards. Here’s what the experts said about it.
Winemakers take the Cake
Australia’s newest cellar door, Cake Wines, isin an old industrial space in inner-Sydney’s Redfern.
Thanks for the lamb
A disappointing and expensive high-end dining experience in New Zealand’s Queenstown.
Mexican-Caribbean set to rise
As one restaurant closes, another is late in gestation. What’s cooking on the culinary scene?
This energy is a buzz
This energy drink is made of natural ingredients, and is refreshing and delicious, with a mild narcotic head rush.
The kindest cut
Most chicken we eat is produced in huge, industrial-scale abattoirs, but there is a small but growing alternative.
Salmon niçoise and lemon-crusted salmon
Most people have tried a niçoise salad with tuna. But salmon? This recipe is a robust variation, nice with a pink wine.
The Garagiste brand
Garagiste founder Barnaby Flanders has always been committed to the keep-it-simple principle.
A drop too good to ignore
If, like me, you’re excited by good grenache, track down one or all of these Jauma Wines.
Tasting Australian
Wood-oven bread wafts over Adelaide’s central square. Tasting Australia, you’ve won me already.
Promises, promises
It sounds something like a cheap hotel buffet breakfast but no, this is my club.
A meal in search of an editor
The ingredients are terrific, and the chef knows his stuff. But this Canberra diner needs to stop trying so hard.
Short order: Mario De Pasquale
Mario De Pasquale is the co-owner of Marios in Melbourne’s Fitzroy.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/193