Room for refinement
This bistro occupies a sexy little space in Hobart’s rapidly refurbishing wharf area. Its potential is enormous.
Food & Drink
Spare the guinea pigs
‘We’re going to Pastuso. It’s Peruvian.’ What a relief. I like a restaurant with a clear cultural and culinary identity.
Spicy tomato salsa, salsa verde
These salsas are ideal with grilled fish, chicken or meat. Make them 30 minutes before serving to allow the flavours to infuse.
Appetite for excellence
Luke Mangan has become the world’s first restaurateur to extend his culinary empire across land, sea, air and rail.
Bottle, glasses… action!
Wine has often been a dramatic co-star in movies. This year, lovers of both vino and cinema are in for a treat.
Pinot’s family tree
Pinot noir is one of the most ancient grape varieties. So where did it come from?
No show, no manners
No-shows — people who don’t turn up after making a reservation — are killing good restaurants.
Tomatoes and pineapple in season
Tomatoes, lemon leaves and pineapple: freshness straight from the garden.
Making a splash
A hand-cranked churn for making butter? It’s the future, right here, right now.
Flavour of the month
Scallops are the hero of a memorable meal in Melbourne.
Change gonna come at last
Melbourne veteran Daniel Southern’s season at new South Yarra restaurant Sth Central was brief.
Grace notes
The Misawa family founded Grace Wines in Yamanashi in 1923 and the winery is now regarded as one of the Japan’s best.
Autumn accents
Stay snug as evenings cool and leaves turn with our choice of the best autumn getaways around Australia.
Buzzing, and casually brilliant
Andrew McConnell has opened another stylish, genre-defying bar-restaurant in Melbourne. Go for the wine, stay for the food.
By the numbers
Kensington Street Social is your classic modern, loud, good-looking, dim-lit, shared-plate bistro. Who cares if it’s formulaic?
Yield, intensity defy predictions
Vintners are reporting good yields and quality after fears the harvest would suffer in the heat.
Bittersweet symphony
You have a savoury palate? Vegemite, not jam? Make an exception and treat yourself to an orange and polenta cake.
Soil in the blood
McLaren Vale’s vignerons have gone further than anyone to investigate soil types and the character of wines they produce.
Knead, bake, love
Pass the mixing bowl, nanna. Baking’s star is on the rise, and we all want a piece of the action.
Break at the beach
Hooked on a NSW south coast holiday house.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/199