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Kensington, hold onto your hats.
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What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
The Potts Point brasserie was here for a good time rather than a long time.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
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Stories abound about the origin of the lamington, and most are in some way related to the second Baron Lamington, Queensland’s Governor at the turn of the 20th century. Some say the cake was so named for its resemblance to the homburg hat that the baron liked to wear. (Last time we checked, a homburg is much like a fedora and shares little resemblance to a chocolate snowball.) Other accounts have it that Lady Lamington had nothing but stale sponge to offer visiting parliamentarians. Necessity being the mother of invention, she had the cook dip the lacklustre leftovers in chocolate icing, toss them in desiccated coconut and pass them off as high tea.
The earliest known published recipe for the lamington appeared in 1902 in the cookery section of The Queenslander newspaper credited to ‘a subscriber’. The lamington’s subsequent popularity, particularly at fundraising drives and school fetes and, of course, its darn good eating, earned it a spot on the National Trust of Queensland’s 2006 list of Heritage Icons. But its fame extends beyond that state’s borders – every 21 July Australians celebrate National Lamington Day, and even New Zealanders lay claim to its invention.
For dinky-di purists, nothing but day-old sponge will do – hold the jam and cream – preferably baked by a Country Women’s Association nanna with tuck-shop arms.
The Book Kitchen
A one-bite miniature served alongside coconut sorbet, strawberry and rhubarb jelly, and a hot cup of chocolate sauce. 255 Devonshire St, Surry Hills, NSW, (02) 9310 1003.
Try the grand ‘Dame Edna’ – a pale pink raspberry-coated version - or just go for the classic slice, with or without cream. 27 Camp St, Beechworth, Vic, (03) 5728 1132, www.beechworthbakery.com.
The lamington fingers served with homemade strawberry jam at Pearl are chef Geoff Lindsay’s mum’s recipe. 631-633 Church St, Richmond, Vic, (03) 9421 4599.
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