With credit cards in other names and a strict no-photo policy, this restaurant critic has kept her identity secret from restaurant staff for more than a decade. And she’s still not ready for her close-up.
A new collection, The Best of AA Gill, draws together some of the fearless, feisty and unfailingly funny late writer’s finest pieces. Among them is this gem, taken from the column he wrote for Gourmet Traveller for more than a decade.
In a new series, we ask some of our favourite chefs about the cookbook that's left a lasting impression on them. First up is Quay and Bennelong chef, Peter Gilmore.
What if we told you about a hamburger that had a smaller environmental footprint than the burgers we know now? A burger that was also better for you and cost you less money. What if we told you that burger somehow tasted just as good, if not better than what you’ve been eating? That burger exists in Australia right now. And people hate it.
A spin-off of René Redzepi’s MAD Symposium, the events invite the public to join the discussion about some of the most important questions in food right now, starting with Australia’s Indigenous food systems.
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