Henschke’s fine line-up
A 20-year tasting of Henschke Julius rieslings reveals a varied range of beautiful wines.
Food & Drink
Banquet at your door
Kingfish, zucchini flowers and dragon fruit: a banquet and all on our doorstep.
Love you Long Chim
The food at David Thompson’s joint in Perth is better than anything you’ll find in Thailand, I reckon. Is that heresy?
The evolution of spag bol
Spaghetti bolognese is an idea ever morphing, inspired by Italy but loved just about everywhere.
Bursting champagne’s bubbles
Winemakers are reviving pet-nat, an old method to add fizz while retaining the wine’s rustic and vibrant flavours.
Health nuts have other ideas
It started, innocently enough, as ‘smashed avocado on toast’.
Van Haandel takes Longrain
John and Lisa Van Haandel have bought out their Longrain partners, signalling a return to hands-on ownership.
Pho crying out loud
Native English speakers, rejoice; there’s a guide to the most commonly mispronounced foreign foods.
Sake heads to Melbourne
Sydney’s Sake moving to Mebourne; Longrain quietly closes Indian cousin; and other goss from the nation’s kitchens.
Getting wasted is off the menu
Healthy cocktail matching, ‘bone broth’ (meat stock) and the anti-food-waste movement – culinary trends for 2016.
Dramatic story ends in barbecue
A refugee family makes a desperate journey to Australia on two boats. Thirty years later, this dish becomes a classic.
A toast to Hunter semillon
Growing up, our family wine cellar was devoted entirely to Lindemans wines made in the Hunter. Here’s why.
Salt of the earth
Anchovy, a ‘Mod Asian’ little diner in Richmond, is modest in amenity but overdelivers on food. Four out of five stars.
Ants on my plate, must be Noma
A bush and sea tucker odyssey through Oz delivers food of the gods.
Nature v nurture
Younger wine buffs and their preference for natural, no or low-intervention drops are challenging the way we drink.
Beef and pea salad, zucchini, fennel and crab salad
There is maximum flavour for minimum effort in these main course salads.
Bordeaux in a basket
If you like elegant reds made from Bordeaux grape varieties get on to Basket Range Wine, a low-key Adelaide Hills winemaker.
Noma review: worlds collide
Chicken stock ‘skin’ napped with crocodile fat, on raw molluscs? Coming right up, sir. Welcome to Noma Australia.
The cost of the coast
The white tablecloths at this beachside restaurant are a warning that the menu is overpriced.
Fishy plans for Noma
Who will take the lease when the Noma pop-up vacates the prestigious new restaurant site at Barangaroo?
Original URL: https://www.theaustralian.com.au/life/food-drink/page/198