Yesterday
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
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
- Opinion
- Life & Leisure
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
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
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
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
September
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
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
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
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
- Opinion
- Life & Leisure
Australia’s best organic wines
The recent national awards illustrate how far this market segment has come. And consumers are the winners.
- Max Allen
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
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
August
- Opinion
- Life & Leisure
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
