Moroccan lamb shanks with chickpea mash
Lightly spiced, fruity Moroccan-style lamb shanks make a hearty autumn dish.
Food & Drink
A dramatic Greek second act
David Tsirekas’ world collapsed when his previous restuarant went bust. Will this new Greek joint be his redemption?
Teas that please
From gliding white-jacketed waiters to tea bags on a famous London double-decker.
That Canberra Tang
It’s an omen. Annabel Crabb just sat down nearby. If anybody knows this city’s eating spots, it’s her, right?
These Kiwi wines are delicious
A trip to two wineries at opposite ends of New Zealand yields delicious results.
Sink a Strathbogie
The Strathbogie Ranges is one of Victoria’s least-known regions – but it’s worth a second look.
Duck with plum sauce
Autumn plums are a perfect match for spiced duck. This simple recipe, which uses duck breasts, is a winner for supper.
Young, loud and proud
It’s Asia’s greatest hits played at top volume at the lively Hawker Hall in Melbourne’s Windsor.
The kids are alright
Their parents want them to succeed outside the restaurant trade, but there’s no escaping their Euro culinary roots.
Kids follow in fine-dining footsteps
The offspring of renowned Italian and Greek restaurateurs continue to follow their parents into the industry.
He can stand the heat
He’s the top chef who runs Sydney’s Quay and Bennelong restaurants. How does Peter Gilmore sustain the excellence?
We’re hooked on home delivery
If the number of operators is any guide, the restaurant delivery industry is booming.
Pickett stakes out bistro site
Scott Pickett stakes a new Estelle, Sam Aisbett opens in Singapore, Paul Wilson goes to market, and other kitchen gossip.
Live like an Orange F.O.O.D.I.E
Orange and its neighbouring shires Cabonne and Blayney are known as the “food basket of NSW” – find out why.
Bird with a cinematic backstory
Some dishes are famous. Then there is this dish, which was a co-star in a Bradley Cooper movie.
Dark chocolate cake
This chocolate cake is ideal for Easter, and also for birthdays and other celebrations. Or with a cuppa at any time of the day…
A bizarre and intriguing wine
The wine in my glass — a 2015 Airlie Bank Noir — should be disgusting, but it’s not. It’s unusual, but delicious.
More zzzz than zing
It’s a mystery why this mod Indian is busier than a Bollywood casting call. The food’s hot but the service is stone cold.
Blog-standard PR tripe
Food bloggers have conditioned restaurants to expect constantly favourable coverage from the media. Readers deserve better.
Sink that one
A lump of ice the size of a pool ball for your drink? Now that’s impressive. Just don’t let it knock your teeth out.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/194