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Life & Luxury

Food & Wine


Celebrity chef Curtis Stone will be cooking up a storm at his Michelin-starred LA restaurant pop-up Gwen.

The hottest invitation at the Cup – especially if you’re a foodie

The premier party zone at Flemington Racecourse is shaping up to be more Melbourne than ever – with a pop-up of Curtis Stone’s LA restaurant thrown in for good measure.

  • Necia Wilden

This Month

‘Sublime conditions’: how La Nina paid off for a top Aussie wine label

Two decades after embarking on a passion project atop a foggy hill, Brian Croser is pouring pinot noir and chardonnay that show the benefits of cooler vintages.

  • Max Allen
The Comte at Maker & Monger, selected from reserves in France.

Why fancy cheese is good for you

Don’t believe the anti-dairy dogma – properly made and aged cheese is not only delicious, it could help you to live a longer and healthier life.

  • Necia Wilden
Cheers! DNA Distillery has produced two versions of rakija, a clear, fruit-based spirit that originates in Macedonia.

These new clear spirits will expand your drinking horizons

Adventurous Australian distillers are upping the ante with local takes on popular styles around the world, from pastis to pear rakija.

  • Max Allen
One of Laurent Gardinier’s picks: expect nouvelle cuisine at Restaurant Michel Guérard in Eugénie-les-Bains.

Where to dine in France: Tips from the president of Relais & Chateaux

Laurent Gardinier is well qualified to nominate his favourite eateries – after all, his own family business is focused on high-end hospitality and gastronomy.

  • Paul Best

How to immerse yourself in the Nordic food scene

Merivale’s Ben Greeno serves up a smørrebrød of tips from his travels to Copenhagen, Stockholm and Oslo.

  • Jill Dupleix
Sue Bell taking cellar door visitors through a tasting of her premium museum wines at Bellwether cellar door.

This winemaker celebrates Indigenous heritage with a special blend

Bellwether’s Sue Bell hopes her new Special Blend will encourage others to “celebrate our love of the land by recognising the 65,000 years of cultural connection”.

  • Max Allen
Ocean vermentino white wine is made in Margaret River from grapes that have been submerged (on purpose) in sea water.

A wine made from grapes soaked in seawater? Yes, it’s a thing

This ocean-washed vermentino won’t set your palate alight. But it’s an interesting experiment.

  • Max Allen and Greta Codyre


There’s no messing with Amisfield Restaurant chef Vaughan Mabee. His food tells origin stories, such as: “This is how the wild duck fell into the gorse when I shot it.”

Are you ready for crunchy duck beaks with duck-liver ice cream?

Swallow your fear and take a deep dive into the culinary world of NZ chef Vaughan Mabee: you’ll remember the food at Amisfield for life.

  • Jill Dupleix

Enjoy wine? You’ll enjoy these three Yarra Valley releases

Making top quality wine is one thing. Leading drinkers to it is another. Fortunately for Oakridge – and us – systems are now in place for no one to miss out.

  • Max Allen
Steak Diane pie plated at a table with wait staff pouring the sauce into the hole at the top. Rockpool Restaurant, Sydney.

Would you happily wait an hour for your main course?

Delayed gratification needn’t be limited to the souffle. In fact, all the best tasting food invariably has one common ingredient: time.

  • Necia Wilden
Meerea Park, Semillon museum wine

The bottle shop ‘find’ that dispelled a myth

When Financial Review drinks writer outlaid $40 for a 32-year-old bottle of gewurztraminer he was prepared to be disappointed. But he sure wasn’t.

  • Max Allen
Celebrity chef Curtis Stone with the 2023 Lexus Melbourne Cup, and Clerk of the Course, to announce his pop up Birdcage food stall this year, at Flemington Racecourse in Melbourne.

Curtis Stone bringing Michelin-starred LA restaurant to Melbourne Cup

Just when you thought spring-carnival catering couldn’t get fancier, Melbourne and Sydney are upping the stakes.

  • Necia Wilden
The Australian Organic Wine Awards judging panel (L-R) Mike Bennie, Alexandra McPherson, Ramon Arnavas and Australian Organic Wine Awards Associate Scholarship recipient, Sophia Gannon.

Australia’s best organic wines

The recent national awards illustrate how far this market segment has come. And consumers are the winners.

  • Max Allen
The Charles Grand Brasserie in Sydney’s CBD.

What’s not to love about a grand brasserie?

How The Charles puts the grand into grand brasserie by defining a new era of decadent dining.

  • Jill Dupleix
Rye fields where The Gospel sources its rye

Why Australian rye whiskey tastes different – in a good way

Former engineers who dabbled in distilling are now using local grain to cater to rye whiskey enthusiasts around the world.

  • Max Allen


Danny Wilson, Emily McNally and Nick McNally in Jasper Hill vineyard.

How a winery helped turn a town into a destination

Jasper Hill is small, family owned organic vineyard and winery in Heathcote, Victoria that’s achieved much in its 40 years. And its 2023 releases are terrific.

  • Max Allen