Q&AThe Weekend Australian MagazineA link to Adam Liaw’s past has led the television cook and former MasterChef winner to a new role reporting from behind the bars of notorious Singaporean prison, Changi.
LifeMeet Anna Spiro, the interior designer with a cult following behind the historic house’s new look. Plus, her top design tips when renovating your own home.
Stephanie Sekulovska
Seoul foodThe Weekend Australian MagazineThe meatis tender enough to cut with a chopstick, its edges slightly charred, the interior soft and juicy.
Lennox Hastie
Asian cookingThe Weekend Australian MagazineEach slice is crisp yet chewy, the spring onions softening and sweetening with the heat.
Lennox Hastie
Valentine’s DayHeroThis Valentine’s Day, discover the truth behind aphrodisiacs. Experts reveal what they really do and how to boost your libido, plus see recipes to get you in the mood.
Stephanie Sekulovska and Giselle Bueti WineThe Weekend Australian MagazineThese top-tier wines, in just five vintages, have re-shaped the Australian wine landscape.
Nick Ryan
The Australian Wine ClubFood & DrinkCurious wine lovers are falling under the spell of exotic Europeans such as barbera and montepulciano. Here’s four locally grown gems with Italian DNA.
John Lehmann and Tom Smithies Summer foodThe Weekend Australian MagazineIf your peaches are already super sweet, don’t even bother grilling them.
Alice Zaslavsky
SaladsThe Weekend Australian MagazineThe surprise here is the stone fruit, which pops with sour–sweetness to elevate the lot.
Alice Zaslavsky
TomatoesThe Weekend Australian MagazineWarmer-day salads make the best of juicy, sun-drenched produce to restore and refresh, particularly on those days so hot you don’t feel like cooking.
Alice Zaslavsky
recognitionFood & DrinkThe Australian’s Wine columnist James Halliday AM has been named the recipient of the 2025 Institute of Masters of Wine Lifetime Achievement Award in Paris.
time will tellThe TimesSwitching between hot and cool water will produce the optimal boiled egg balance between a firm white and creamy yolk – for those who can be bothered.
Rhys Blakely
Best restaurantsHeroThe best chefs from around the country share the aphrodisiacs they’ll be serving up, and where they head for date night.
Stephanie Sekulovska
Eat freshThe Weekend Australian MagazineThis salad is completely customisable. Build it with what you like or have access to.
SaladsThe Weekend Australian MagazineI like to serve this all laid out on the table – herbs, noodles, crunchy vegetables – and let everyone build their own bowl. It’s interactive and endlessly customisable.
WineThe Weekend Australian MagazineThey are starkly different and equally magnificent. This is well and truly on the pulse of great Clare riesling.
Summer cookingHeroMake the most of Australia’s freshest produce with our guide to seasonal vegetables. From crisp summer greens to hearty winter staples, here’s what’s in season right now—and the best ways to cook them.
Giselle Bueti and Stephanie Sekulovska JourneysThe Weekend Australian MagazineFast is a relative term, given the rail journey takes nine hours and 50 minutes. But it offers plenty of scenic highlights and I arrive in time for dinner.
Jo Makito
The Australian Wine ClubFood & DrinkTwo 95-point chardonnays are among this special offer designed to showcase the finesse and flair of Australia’s boutique winemakers.
John Lehmann and Tom Smithies Luxury drinksLifeLVMH Moët Hennessy spirits boss is spruiking its newest campaign star Harrison Ford, working with Beyonce and generational shifts in drinking.
Annie Brown