Khanh Ong was catapulted into a food career after appearing on the hit cooking show. He has since built a social media empire, become best friends with The Bachelor, and after an epic health transformation is in the best shape of his life.
During the long, slow cooking, the fat renders, the meat relaxes and the fragrance of herbs, lemon and garlic drift through the house.
The process is straightforward, but the result is sensational.
I have a serious love for these wines. I drink them as often as my finances and the generosity of others will allow.
The first thing to consider about the onsen is whether being nude in public bothers you. This experience is all about purity, and the rules are non-negotiable.
A single-vineyard pinot noir from Great Southern leads a special dozen from The Australian Wine Club, featuring outstanding examples from the Yarra Valley, Adelaide Hills and New Zealand.
My earliest memories are of the aroma of the apple sheds that we visited on a primary school excursion to the valley and the smell of my grandma’s freshly baked apple crumble
Our pick of leading new eateries around the country are the names to know when travelling domestically this season. While wildly disparate, they share a polished sensibility and a buzzy ambience.
The key to cooking mushrooms is giving them space in the pan so they caramelise rather than steam.
The result is a tender, fragrant pudding-like cake with a slight tang from the yoghurt. It’s a perfect morning (or afternoon) tea cake.
Staggeringly intricate, a mansion of many rooms, a wine that reveals more of itself with every moment – Henschke’s 2021 vintage shall be venerated among its best ever.
Cycling proves a wonderful way to see the city. It’s less tiring than walking, you don’t get footsore and the pace is perfect.
You can’t take your eyes off this McLaren Vale wine. Like the champion thoroughbred, this big beauty is a showstopper – but you may have never heard of it.
Feel like you’re French with these classic dinner party dishes
A new era of food shopping has entered the largest shopping centre in the Southern Hemisphere. Find out just how easy it will make your next grocery run.
We’re known for giving other cuisines a uniquely Australian makeover. From Spanish seafood to Italian pasta and a classic British fish and chips, these recipes use local ingredients and bold flavours to make your meals sing.
The pastry bears a resemblance to a French mille-feuille or pithivier, but the Basques made it their own.
The best wines not only reflect the place they were grown but the person who made them. Charlotte Hardy balances her scientific skills with pure artistry.
Some places seem to exist outside reality. Here, it feels as though we are bathed in a symphony of starlight, the heavens ablaze. It’s hard to keep my eyes on the ground, let alone my feet.
The First Families of Australian Wine come together in a special deal featuring award-winning wines from McLaren Vale, Coonawarra, Clare Valley and Heathcote.
I feel like it’s becoming rare to sit around a table together, and I think we’re lacking a sense of community because of that.
Honestly, for me, it’s the minimal effort maximum return way of making chicken curry.
As the weather cools down, it’s time to embrace autumn’s finest produce with these comforting recipes. From indulgent baked goods to warming soups and hearty bowls of goodness, taste the flavours of the season.
Making the paste from scratch is a beautiful thing, but it also demands a long list of ingredients and a lot of chopping (or pounding). A good store-bought paste clears that hurdle.
This is a dish that’s as effortless as it is irresistible.
Two years since Haddow + Dineen’s pinot noir grapes were devoured by a gaggle of geese, the winemaker has bounced back with a riesling masterclass.
The best reason to stay here isn’t even this magnificent hotel. It’s that we’re in a special pocket of the city most people don’t know much about.
They said the queen of white wine would never rule in this pocket of the world – until an intrepid European turned up and started producing rich golden vintages that excite the senses.
Because they’re frozen so quickly after picking, peas retain their flavour, texture, colour and nutritional value.
The key to a healthy microbiome lies not just in the foods we eat, but how we combine them to aid the digestive process.
Original URL: https://www.theaustralian.com.au/life/food-drink/page/3