Yesterday
‘Mindblowing’: What pre-history growers knew about wine
Some of the grape varieties popular today are only a few generations away from the early days of cultivation, centuries before the Roman Empire helped spread the word.
Don’t like beer or wine? This could be your drink
Cider drinkers are ready for something new. Your next favourite beverage might be a fruity hybrid.
This Month
The chef behind Athens’ hottest Michelin-starred restaurant
Petros Dimas is playing it cool – despite helping to put the Greek city on the contemporary culinary map.
Why you should give a funk about Normandy cider
The pungent aromas of rich damp soil, ripening apples and old farming ways make for a worthy gastronomic obsession, says our wine columnist.
How Gordon Ramsay’s Australian protégé became the toast of London
Australian chef Matt Abé has opened his first restaurant in London, and it’s already been awarded two Michelin stars. Even so, he’s hungry for more.
The Melbourne restaurant our reviewer grew to love
The city’s newest fine diner has room to grow (which is good). Vue de Monde’s Hugh Allen turns over a new leaf in the Fitzroy Gardens with Yiaga.
The Australian whisky making a splash overseas
A premium collection of whiskies by Tasmania’s oldest distillery is taking the brand global.
An 8th-century drink makes a 21st-century comeback
The 1300-year-old recipe for Prince Nagaya sake was discovered beneath the streets of Osaka. Our writer gets a taste of imperial life.
McDonald’s CEO goes viral with awkward video of him eating burger
He held up the item for viewers, revealing a tiny missing nibble and – defying what everyone had just seen – declared: “That’s a big bite for a Big Arch.”
The ready-meal renaissance
Ready, steady, don’t cook: Convenience cuisine is booming in Australia, but it’s also a sector that’s remaking itself for a more discerning diner.
Is ‘functional buzz’ Australia’s next big drinking trend?
This emergent category promises to lift the mood just like alcohol, but with sharpened focus and zero hangover.
February
The best and worst low-carb beers, as tested by us
Between the big breweries, craft competitors, and celebrity-backed brands, there are more low- and zero-carb beers vying for your dollars than ever.
The restaurant for a business lunch when you’d rather be on holiday
Giovanni Pilu brings his seafood brand to Circular Quay in Sydney, with pure Italian sizzle. Skip the steak and dive in.
Chenin blanc was once a workhorse. Now it’s refined
Victoria is known for its white wine varieties – but this summer, a new grape is taking table stakes.
Four feast-worthy food festivals to visit this autumn
From roast suckling pig in Orange to pasta on Noosa Beach, there’s plenty to whet the appetite at these celebrations of Australia’s culinary riches.
How Adelaide Fringe turned into a foodie extravaganza
One of the world’s largest arts festivals is ready to delight all yours senses – including taste – thanks to its sprawling and innovative approach to dining.
What does Australia’s most expensive wine taste like?
Our intrepid drinks columnist tasted 60 vintages back to 1878 – the year ‘Anna Karenina’ was published – and lived to tell the tale.
What is Australia’s national drink? Meet the makers working it out
Using pine cones and lilly pillies – and fighting off cockatoos – distilleries across the country are on a mission to find a spirit that tastes like home.
RecipeTin Eats’ beloved Instagram dog dies
Before he died, almost 5000 followers had commented on chef Nagi Maehashi’s blog post about the dog’s declining health.
Why we’re in for another high summer of limoncello spritzes
The drink of last summer – and the summer before that – isn’t ready to give up its 15 minutes of fame just yet. Meet the hard-citrus purveyors putting on the spritz.
The 8 best new places to eat in Australia in February
Start the new year off right with a visit to these exciting additions to Australia’s ever-dynamic dining scene.
January
This beer has terroir – and costs $48 a bottle
A Barossa winemaker is testing if the “taste of place” concept also applies to grain and beer.
Where to eat when you leave the Australian Open
Melbourne Park is packed with dining options, but once the tournament gates shut on Sunday, there are still plenty of culinary delights to discover in the city.
How you can help winemakers affected by the recent Victorian wildfires
The charred and smouldering barrels, tanks, kegs and bottles are all that’s left of the graft of more than 30 producers. But not all hope is lost.
Why bars and bottleshops are going all in on Australian booze
Despite some harrumphing from some customers, a growing number of venues are offering nothing but locally made wines, spirits, craft brews and more.
