Culture

The writer and comedian on memories of yum cha, regional Chinese restaurants and her new ABC series Chopsticks or Fork?

One of Australia’s most recognised actors on learning Spanish, living in Bali and her last meal on earth.

The Sydney-based comedian on food allergies, Mum’s sambal prawns and being upstaged by "hot breakdancers".

This fusion of French and Vietnamese flavour is wrapped up in a neat package.

Pack your overnight bag and BYO appetite.

In her monthly GT column, Kylie Kwong celebrates the individuals helping to grow a stronger community. Here we meet Dr Nick Rose, executive director of Sustain: The Australian Food Network and advocate for food sovereignty.

The power and privilege behind problematic restaurant names.

The New Zealand-Australian actor on growing up in Scotland, '70s delicacies, and his new role as a disgraced celebrity chef.

The chef is one of four Asian-Australians spearheading a campaign to drive diners to the historic precinct.

From a raw fish salad loaded with "hectic symbolism" to a soup whose name doubles as a greeting on the day, these are the celebratory dishes that usher in the Lunar New Year.

The gregarious star of stage and screen on his love affair with Adelaide, veganism and why his nickname is "Soup".

Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Corey Tutt, founder of Deadly Science.

It's largely been a year we'd prefer to leave in the past, but for these GT editors, these were the meals to remember.

Spaghetti self-care, recipes and stories from a country left behind, and vegetarian dishes with Asian flavours. These are our favourite culinary tomes of the year.

Hanukkah and Christmas family feasts, a three-part extravaganza on the big day by a veteran Melbourne chef, and a party for women who have survived domestic violence. This is what Christmas looks like for these players in the food and hospitality world.

In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Wayside Chapel’s chief executive and pastor Jon Owen.

These restaurant dishes put local ingredients to fine use.

In her monthly column, Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. Here, we meet cook, producer and restaurateur Maggie Beer.

Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet cookbook publisher and storyteller Julie Gibbs.

Of all the descriptors in the food-writing vocabulary, none is more loaded than the word “authentic”. But is there a way to reclaim it from the clutches of a hungry but misinformed public?

How many of these have you tried? Time for a round of food bingo, we think.

Twenty years ago, Sydney lit up as the world's biggest sporting event – and its international spectators – rolled into town. We look back on those heady days of corporate expense accounts, dining rooms filled with luxury cars and exiled royals, and a hungry city making sense of its culinary identity.

Where there’s smoke, there’s fire, and – could it be? – swelling nationalist pride.

Screaming matches in laneways, kitchen disagreements, make-up dinners. While some say it's unwise to mix business with pleasure, these food businesses prove the unbeatable power of family.

The social entrepreneur talks food waste, her love of lentils, and other formative food moments in her life.

The presenter on giving up alcohol, having a four-year-old sous chef and travelling long distances for Japanese ingredients.

The chef turned television presenter gives us a taste of the Top End and shares his love of rare seafood delicacies.

The comedian and Nailed It! host talks cake, chicken, and what it's like to work at a restaurant that featured on Ramsay’s Kitchen Nightmares.)

As a health pandemic spells the demise of load-your-plate dining, one GT staffer looks back on her childhood memories of a south-western Sydney institution.

At the height of Sydney's lockdown, COVID-19 stopped Ian Tran from frequenting some of his favourite eateries, so he’s paid homage to them in the only way he knows how.

For years, Anna Vu has immortalised her favourite restaurant dishes from around the world in pen and ink. Now, she wants to do her bit for the beleaguered hospitality industry.

And you can follow along too.

That’s Maggie Beer, seven days a week, on an Instagram feed near you.

“This would work if you’re a very good chef. If you’re a bad chef, it might not work.”

It’s described as a “chilli condiment”, but it’s so much more.

It’s easy being green with this spice-fuelled Indian classic.

The significance of the noodle dish in the movie, in Korean food culture, and how to make it at home.

In our new video series, we step into the kitchens of Australia's best chefs and find out what it takes to dish up some of the finest food in the country.

The Japanese artist on finishing art during a typhoon, working with Marc Jacobs and decorated burgers.

Heavyweights of Australia's dining scene come to its defence with stories of friendship, success and creativity.

David Chang might hate it, but we do things a little differently Down Under.

There was a firm knock on the door and within seconds my house was stormed by members of the Perth bomb squad.

Time for seconds.

So long, farewell.

From battling illness and drought to opening and closing restaurants, key industry players reflect on 2019 and their hopes for the future.

The comedian on Ghanaian street food, playing "Breadpool" with Ryan Reynolds, and his strange method for consuming ramen.

From fish bits, collagen powder found sprinkled in unexpected places, to the fashionable rise of the social non-drinker, this is the year that was.

Warning: Do not click if hungry.

We've cooked from some great books this year – here's what inspired us to tie on the apron. Santa, take note.

What makes a perfect Christmas ham? We asked a panel of experts to blind-taste test nine different versions, and the results are in.

The Merivale CEO learnt the art of having a good time from his parents. Now, he’s getting ready for the sparks to fly in Sydney once more.

The Arc Dining head chef and Gourmet Traveller’s Best New Talent recently presented a MAD Mondays talk at Sydney's Carriageworks on the challenges of steering a successful kitchen. Here, in an edited extract of her speech, she shares her new model for getting the job done.

The fashion illustrator on her big break, live-drawing runway shows and eating in Paris on a budget.

Many diners follow restaurants with the dedication of groupies trailing musicians, writes Nadia Bailey, and hospitality merchandise is their badge of honour.

The chef and TV presenter on growing up in Wollongong, the magic of cooking, and putting kangaroo on his restaurant menu in the '90s.

Steak, carrots, curry sauce. This dish from Sunda in Melbourne may sound simple, but it’s anything but. Want to cook like a chef? Time to step up.

The radio host on strange '70s recipes, broadcasting underwater and dancing with Chris Hemsworth.

The Merivale chef returns to The Birdcage for Melbourne Cup Carnival, and he’s bringing a French-Asian menu to Mumm Champagne’s marquee.

The Orana chef-owner reflects on his culinary awakenings, loves and hates, and his run-in with Madonna.

As he readies to open his Italian restaurant CicciaBella with the Icebergs crew, the Sydney chef talks Chinese Bolognese, chokos and the early days of instant messaging.

The actor on pricey tequila, hospital food and directing her first film.

The legendary cook and author on her love of opera and and being a much, much messier cook than Stephanie Alexander.

The spicy, fragrant notes of Sichuan cuisine have followed the writer and cook for decades. As the rest of the world catches up, she charts the course of a lifelong love affair.

The dishes or ingredients they want to forget, but probably never will.

Pull up a seat at these race-day winners.

The writer on the joys of instant ramen, celebratory Champagne and yum cha dates with strangers.

We asked some of the country’s top chefs for their go-to cold-weather dishes. The result? Big, hearty braises, nourishing soups, rich meat sauces, and roasts to set and forget.

The Icebergs dessert queen on coriander, her dreams of being a flight attendant, and the importance of reading recipes.

Know where to sip in style.

Alpine indulgence at its finest.

The celebrated chef reflects on his life, career, and his unfortunate run-in with a bag of dried shrimp.

The veteran chef has seen (and eaten) some things.

The actor and winemaker on pinot noir, on-set catering and hurricane shelters.

Green & Black's founders talk sustainable practices, wine and chocolate pairings, and the future of the chocolate industry.

The broadcaster on political cravings, her vegetarian years and native ingredients.

From bean to basket, we take a tour of the factory that produces the much-loved chocolate, and see how their chocolate is made from bean to basket.

A roast chook holds a special place in the Frenchman's heart.

Game-changing kitchen appliances, fashion and furniture.

The history of Middle Eastern food in this country is a history of people, movement and spices smuggled in suitcases.

This chickpea and pasta dish may be born from poverty but it's full of richness. Take a look inside.

And tickets to his four-city speaking tour are on sale tomorrow.

Including stories about a beekeeper in Macedonia, and the grandmother of French New Wave cinema (and her penchant for heart-shaped potatoes).

The Booker Prize-winning author on fast-food chicken, writing rituals and his affinity with maîtres d’.

With the Chinese eatery celebrating a decade on the Sydney restaurant scene, head chef Andy Evans reflects on near misses with vats of chilli oil and nicknames for his knives.

The musician on veganism, his speakeasy playlist, and addiction to popcorn.

Spoiler alert: the pagans did not add chocolate.

The outré Hobart museum is at it again, launching a surreal cookbook on how to cook pests, and an exhibition to match.

Which chip brands made the crinkle-cut?

Know your baklawa from your basma with our guide to Middle Eastern sweets.

Being stuck in a slow-moving line in a bar can be a drag. The Everleigh's Michael Madrusan shares his tips for getting your drink order in, quick smart.

All noodles are good noodles, but this particular bowl is extra special.

Where to find the best pub fare.

The Daily Show comedian on strange gigs, Crazy Rich Asians and where to eat in Singapore.

Diving for abalone, visiting farm gates, herding cows and scaring off snakes – it's all in a day's work for these tree-change chefs who've left the bright city lights behind.

The science commentator on Polish dishes, burgers and surviving in the desert.

This layered and filled Sicilian cake also contains layers of history.

A very big name answers one important question.

In a one-hour chat with The New York Times' food editor.

The "Pod Save America" podcaster and ex-Obama staffer on coffee addiction, dumplings for breakfast and life in the White House.

A quick-thinking restaurateur rustles up a dish and a classic is born.