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Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
Our guide to the best of the region.
The Byron at Byron devises new ways to relax and revive.
Industrial designer David Caon shares his secrets on how to travel like a pro.
Is this the best-looking cafe in Sydney?
Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.
Goodgod returns to Vivid with another pop-up and an ambitious goal: to generate just one bag of rubbish in the process.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Made by Cow, the first raw milk to be legally sold in Australia, has completely sold out.
Following the approval of cold pressurisation as a safe method of removing harmful bacteria from raw milk by the New South Wales Food Authority, 3000 750ml bottles of Made by Cow's Cold Pressed Raw Milk hit the fridges of Harris Farm and About Life stores in the state last Thursday. Within 24 hours most stores had sold out of the product. Now the team is "furiously milking" to keep up with demand, says Made by Cow founder Saxon Joye. "In a way, we could have never prepared for this. We have major supply issues that we really need to solve."
Joye has worked in food manufacturing for almost 20 years, but turned his attention to raw milk a few years ago, set on developing a "time and pressure recipe" that could make raw milk safe without compromising on flavour. Up until now, milk had to be heated to at least 72 degrees to destroy any nasty bacteria. "There are so many things that happen now that take milk further from the cow," he says. "The idea behind it was to create milk that was less messed with and less processed."
The untreated milk undergoes a cold water pressurisation method to kill bacteria. Rather than any heat pasteurisation or homogenisation, which often dulls the flavour and can deplete nutrients, the bottles are put under intense water pressure for several minutes. "We have demonstrated equivalent safety standards to heat pasteurisation," says Joye. "It's literally like drinking raw milk, although with the added safety factor built in."
All Made by Cow milk comes fresh from a single, 250-head Jersey herd in Numbaa, near Berry, the birthplace of dairy in New South Wales. The milk goes from the dairy to a bottling station, and then the bottles are transported to Homebush in Sydney where the water pressurisation method begins.
While Made By Cow might look at increasing the herd or working with other farms in the future to keep up with demand, Joye says it's not something that can happen overnight.
"It's been terribly difficult proving the science and all the things that are needed to bring this product to market," he says. "We want a beautifully fed cow who is healthy and happy, excellent herd management and hygienic milk practices. There's a lot of work in that."
So is there enough raw milk to go around? And when can folks get their next taste?
In short, yes, there's plenty, and very soon. Made by Cow has increased its production this week, and all stores (and likely many more) will be restocked as soon as possible. "We're a start-up and we're small-batch, but you can produce a lot with 250 cows," says Joye. "You also just never know if something you think is great is going to be perceived the same way out there in the world. It's a lovely problem to have."
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