This Month
After fire devastation, Henschke unveils sensational new shirazes
Wine lovers are fortunate that grape growers are such a hardy lot, as these excellent South Australian vintages show.
- Max Allen
How a love affair with Italian grapes changed Australian wine
As the name suggests, “Murray Darling/Italy” Wines is capitalising on a taste for tipples made from far-flung varietals.
- Max Allen
The chefs turning the tables on hotel dining
Who goes to a restaurant owned by a big, faceless brand for its strong personality? You’re in for a surprise at these uber-cool venues.
- Necia Wilden
Cheers to freedom: The drinks that embody one man’s fighting spirit
Winemaker Farhad Bandesh has realised his dream the hard way. “This is a fight for all the refugees who are still held by cruel policy.”
- Max Allen
The (simple) food lesson a top chef learnt on a trip to Italy
Culinary artists have a natural inclination to improve dishes with creativity. But for this acclaimed one, a holiday was a lesson in the power of restraint.
- Danielle Alvarez
This chef’s secret last-minute egg dish for Mother’s Day brunch
If you have left it too late to book a table for Mother’s Day, try this luxurious egg dish from Iranian American super chef Andy Baraghani.
- Kate Krader
How to make the fish finger sandwich that Instagram loves
Daniel Medcalf brings a free and easy charm (and fish sangers) to NSW’s Northern Rivers.
- Updated
- Jill Dupleix
The best wines to choose when you’re flying
For many travellers, a tipple is an essential part of air travel. Here’s how the offerings on the biggest airlines ex-Australia compare.
- Max Allen
April
Want to know why we drink? Read these books
Who knew that Cleopatra and Mark Anthony started a club called ‘The Inimitable Livers’? Three tomes dig deep into the social history of booze.
- Max Allen
Why Paul Holmes à Court is happy to get bossed by his vineyards
At Vasse Felix, his Margaret River winery, the vines – and therefore, terroir – are very much in vogue, and in charge.
- Max Allen
Taste the terroir! Nurturing the land pays off at Baddaginnie Run
Regenerating a once desiccated landscape has not only ensured this family vineyard’s future, it has amped up the character of the wine.
- Max Allen
Bedouin camel kebabs? Tasting Australia in Coober Pedy
The underground outback town is the unlikely destination for a gourmet food adventure led by two of Australia’s leading chefs.
- Necia Wilden
- Opinion
- Life & Leisure
Gin goes green at Four Pillars’ copper-coated new venue
The Australian spirit maker’s ‘carbon-neutral’ expansion project in the Yarra Valley is proof that sustainability can look and taste delicious.
- Max Allen
Never mind the dopamine rush, leave my hot cross buns alone
Does the world really need a family-size ‘hot cross bun sticky snail cake’ topped with a cinnamon malt caramel and oozing custard? Yes, apparently.
- Jill Dupleix
Launceston flaunts its global credentials as a foodie city
After almost a century of being eclipsed by Hobart, Lonnie’s time has come. Its magic is set to rub off on the rest of northern Tasmania, too.
- Luke Slattery
Is this powder the secret sauce for high achievers?
It’s not the stuff of gourmet dreams, but it is quick to prepare, sustainable and gives your body all it needs to function well.
- Harry de Quetteville
‘Sir’ and ‘Ma’am’ inappropriate as restaurants go gender-neutral
A dinner out can be discomforting for nonbinary and transgender people. But efforts are afoot to change that.
- Rax Will
- Opinion
- Life & Leisure
MONA’s toast to Moorilla wines
There’ll be fresh air, rieslings, a picnic and possibly opera when the Museum of Old and New Art marks the sixth decade of winemaking on its site.
- Max Allen
Sushi’s more expensive than ever in NYC. Here’s what $US1000 gets you.
This is the cost of an omakase meal at 13 of the top sushi restaurants in Manhattan now, from a solo experience at Masa to a meal for a crowd at Sushi Kai.
- Kate Krader
The flavours of home come into their own in Sydney’s west
Meet the young restaurateurs proudly resetting expectations of Australia’s suburban and ethnic food.
- Jill Dupleix
