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Our restaurant critics' picks of the latest and best eats around the country right now: Woody P, Melbourne.
Our restaurant critics' picks of the latest and best eats around the country right now.
The beaches are as magical as ever and the locals just as herbal, but the towns and countryside around Byron, writes Pat Nourse, are now home to a host of ambitious new eating and drinking experiences.
Nine turns up the heat in a new culinary contest.
Malbec is on the rise, with local winemakers producing plush expressions of the elegant grape, writes Max Allen.
The team behind Dainty Sichuan have been busy of late. Find out what they've got in store for Melbourne...
Chefs past and present will prepare a special dinner to mark Park Hyatt Sydney's 25th anniversary...
Our restaurant critics' picks of the latest and best eats around the country right now: Gondola Gondola, Adelaide.
Curries, soups and the comfort of custard – it’s time to hunker down for soul food packed with flavour.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
This cider-roasted pork melts in the mouth. Stuffed into rolls with crunchy crackling and crisp apple slaw, it makes an ideal lunch. Don't let the pan juices go to waste - spoon them over the pork as you fill the rolls.
Sydney's coffee scene has come a long way with top-notch java shops popping up faster than you can say "macchiato".
Bennelong restaurant is finally open for business under the Quay crew.
This makes a big batch, so if you don't have an extra-large saucepan, halve the recipe. It keeps well refrigerated for several days and also freezes well.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.
2006 SC Pannell Pronto Tinto, McLaren Vale,
The label of this wine says it all. Tinto - yes, it's red, and pronto - well, it's definitely a 'drink-me-now-and-often' proposition. And it's exactly the style and weight to work with this peasant-style rabbit dish. Rabbit is a sweet meat, and its sweetness is drawn out by the inclusion of onions and garlic, plus the slow-cooking technique, while the fresh spices in the marinade interplay nicely with the spiciness of the fruit flavours in the wine. It's a grenache-lead blend with shiraz and the Portuguese variety, touriga. Steve Pannell is a masterful winemaker. Here, his hand is gentle with fruit to the fore and a hint of spicy oak in the background. An alternative is a decent Côtes du Rhône, like the bargain- basement Vidal Fleury - sold exclusively through Vintage Cellars.