This Month
- Drinks With Max Allen
- Life & Leisure
Four great sparkling wines from the Adelaide Hills
Deviation Road at the Adelaide Hills has mastered the knack of arrested development to create extraordinarily fresh and youthful wines.
- Max Allen
Australia’s grand new transport hubs lure top restaurants and bars
Sophisticated drinking and dining is now just a ferry or a train-ride away as an explosion of new openings mark the completion of major infrastructure projects.
- Necia Wilden
Vegan chain collapses amid lack of appetite, Rich Lister dispute
Flave, started by Stuart and Samantha Cook in 2020, wanted to bring plant-based meat to the masses with a chain of vegan restaurants, but it struggled to attract customers.
- Yolanda Redrup
August
Move over truffles. This apple has chefs raving
By securing the Australian rights to the variety, Victorian growers are hoping to emulate the success of the Cosmic Crisp in the US, where it has consistently set sales records since launching in 2019.
- Necia Wilden
Up your negroni game with these essential new vermouths
The last time vermouth was trendy, it was the 1970s and Cinzano was all the rage. But now it’s back and it’s come a long way.
- Max Allen
The robochef revolution poised to take over restaurants
Robot-driven kitchens are delivering profit margins that traditional restaurateurs can only dream of, and their spruikers argue that human chefs will benefit too.
- Matt Oliver and Daniel Woolfson
- Drinks With Max Allen
- Life & Leisure
How a dinner conversation led to a vineyard purchase
Novice owners are writing the next chapter at a top Mornington Peninsula estate.
- Max Allen
What it’s like to eat at Jeremy Clarkson’s new pub
If you want to dine at the controversial TV presenter’s Farmer’s Dog inn, first you have to queue for hours with hundreds of people.
- Helen Chandler-Wilde
Sydney, beautiful but boring, relearns to party
The city is ending a shortage of bars and nightclubs, overruling inner-city residents who prefer their streets quiet.
- Aaron Patrick
How to make this saucy dish from Neil Perry’s new Song Bird restaurant
Perry is set to open his next restaurant in Sydney’s Double Bay on August 30. And it’s going to be huge.
- Jill Dupleix
- Drinks With Max Allen
- Life & Leisure
Four remarkable whiskies, all matured differently
If the cask matters to you, compare the difference in these intriguing spirits, from Australia, France and Scotland.
- Max Allen
The restaurant washrooms turning into selfie stations
Forget the food and the flatware – bathrooms have become the big thing in many restaurants today.
- Kate Krader
- Opinion
- Restaurants
After a decade reviewing restaurants, I despair at modern dining
The New York Times’ food critic argues that booking apps, Instagram and other technology are ruining the pleasure of dining out.
- Pete Wells
- Drinks With Max Allen
- Life & Leisure
Winemaker explores fruitful new territory after bushfire
Exquisite new pinot noirs from Tasmania and Burgundy reveal the best of both worlds.
- Max Allen
Michelin stars galore for Aussie chefs in Asia
With no Michelin Guide in Australia, local chefs craving the culinary accolade need to head offshore. Our food editor reveals three who’ve made their mark.
- Jill Dupleix
Supermarkets try new tack for vegan meat: price it like the real thing
Start-ups in the sector have been failing and demand forecasts have been slashed, leaving a company born out of a meat product maker an unusual beneficiary.
- Nick Bonyhady
A Michelin star chef’s guide to the hottest dining in London right now
Chef and restaurateur Clare Smyth of London’s Core on the joys of dirty martinis, seasonal fare and Sunday pub roasts.
- Jill Dupleix
- Drinks With Max Allen
- Life & Leisure
Family revives its rum brand to satisfy thirst for spirits
Sydney’s Red Mill is one of three delicious – and different – new Australian rums that are a credit to their inventive distillers.
- Max Allen
- Drinks With Max Allen
- Life & Leisure
Getting a taste for grenache? Try these new old-vine examples
South Australian producers are serving up a bunch of great grenaches – here are four you need to know about.
- Max Allen
July
Lark Distilling director inches up to 19.5pc in equity raising
It would take Randall from about 3.8 per cent of the register to 19.5 per cent, close to the maximum permissible 19.99 per cent under takeover rules.
- Sarah Thompson, Kanika Sood and Emma Rapaport
