Australian food and drink

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Three things with Analiese Gregory: ‘Instead of taking souvenirs I buy a knife’
In Guardian Australia’s weekly interview about objects, the white tablecloth chef turned wild cook shares her love of knives and her on-the-go coffee maker

As told to Katie Cunningham

30, Nov, 2021 @4:30 PM

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Breakfast with Alice Zaslavsky: parsnip and potato latkes – recipe
Just in time for Hanukkah, the In Praise of Veg author shares her crispy, golden latkes recipe, in celebration of all things fried

Ann Ding, recipe by Alice Zaslavsky

26, Nov, 2021 @7:00 PM

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‘It’s like joining a cult’: which fancy barbecue gear is worth the money?
Australia’s ’cue culture is changing, and getting higher-tech, too. Here experts share their thoughts on ceramic grills, firepits and Bluetooth thermometers

Max Brearley

25, Nov, 2021 @4:30 PM

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Chirashi sushi: a home-style fish and rice dish readily adaptable for any occasion
The internet is awash with brick-like salmon bowls, but the same idea can exist in service to beauty by creating a garden of textures

Mark Best

23, Nov, 2021 @11:00 PM

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Breakfast with Nornie Bero: hot eggs – recipe
The chef known for bringing a taste of Torres Strait to Melbourne (and beyond) shares her simple go-to breakfast – with a savoury seaweed punch

Ann Ding

19, Nov, 2021 @7:00 PM

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Nat’s What I Reckon’s guide to dinner parties: ‘Plonk it on the table’
From playlist no-nos (sorry, Nick Cave) to clean-up, the notoriously sweary YouTube cook shares his low-stress secrets – with three recipes from his illustrated cookbook

As told to Michael Sun, recipes by Nat's What I Reckon

18, Nov, 2021 @4:30 PM

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Breakfast with Farida and Durkhanai Ayubi: tokhme banjanromi (Afghan eggs), naan and shir chai – recipe
For the owners of Adelaide’s Parwana Afghan Kitchen, this hearty breakfast meal preserves recipes and traditions

12, Nov, 2021 @7:00 PM

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Try rosé in winter – it’ll grow on you | Fiona Beckett on drinks
Wean yourself off the summery, pale Provençal varieties, and you’ll see why rosé is a good choice for winter, too

Fiona Beckett

12, Nov, 2021 @2:00 PM

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Be polite and don’t eat it first: the art of sending food back at restaurants
Chefs, waiters and hospitality professionals weigh in on the age-old conundrum: when is it OK to complain? And how can you do it nicely?

Nadine von Cohen

09, Nov, 2021 @4:30 PM

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Flash in the pan: Adam Liaw’s 20-minute wok dishes
From prawn and corn fried rice to cashew nut chicken, these speedy meals can be a saviour for weeknight dinners

Adam Liaw

07, Nov, 2021 @4:30 PM

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Breakfast with Hsan Myint Aung: mohinga (Burmese lemongrass and fish soup) – recipe
Burmese food is a rare find in Australia, but the chef behind the only Sydney restaurant making it has never felt the need to water the cuisine down

Ann Ding

05, Nov, 2021 @7:00 PM

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Down Under wines on the way up | David Williams
The Australian wine industry is experiencing some challenging times, but there are still some surprising benefits for Aussie wine lovers, says David Williams

David Williams

31, Oct, 2021 @5:30 AM

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