In 2022, classic Sydney pub The Woollahra Hotel underwent a makeover. It returned to its 1930s roots with the restoration of its atmospheric art deco public bar, and its first-level dining area…
Month: August 2023
Recipe: Pasta et Al’s Bold and Punchy Agnolotti Del Plin With Tomato Consommé
A tomato consommé is an excellent way of cramming in a heap of tomatoey flavour without the richness that you get from using whole tomatoes. As sacrilegious as it feels to be…
Pinsa, Pasta and Pinot Grigio: What’s on the Menu at Threecoins & Sons, the Testun Crew’s New Old-School Italian RestaurantFood & Drink23 Aug 2023
The Trequattrini family has been feeding Perth for almost a decade. First there was Threecoins – born late 2014 – the family’s homely Italian diner on Beaufort Street that served pizza, straight-shooting…
For One Night Only: Chin Chin Chef Benjamin Cooper Is Cooking Everything in Angostura Bitters. Here’s How To Make a Cocktail To Pair.23 Aug 2023Food & Drink For sober diners, the level of creativity and flavour has never been higher. In partnership with Angostura Bitters, we chat with Chin Chin chef Benjamin Cooper about curating a date-night menu of flavoursome dishes to pair with no- and low-alcoholic cocktails and collect a booze-free recipe from bar manager Nicolas Escobar.
The kitchen and bar at Chin Chin are locked in tight. Chef Benjamin Cooper’s vibrant Southeast Asian flavours have long extended beyond the plate, reflected in the cocktails of on-site sister bar…
South Gippsland Cheesemaker Berrys Creek Wins Big At International Cheese and Dairy Awards
For years cheesemaker Barry Charlton has been nicknamed the “master of blue”, and now he’s got an official title to back it up. In a fiercely competitive showdown with more than 5500…
Ten To Buy: All the Soon-To-Drop Cookbooks We’re Adding to Our Shelves in 2023
We’re coming up to peak cookbook-publishing season, and there’s a bumper crop of tomes we can’t wait to get our oven mitts on. From a book by an acclaimed Sydney chef that’s…
Recipe: Savoury, Seven-Ingredient Vegemite and Cheese Biscuits
We love Vegemite. Not just the taste, but what it represents – something uniquely and indisputably Australian. So with the brand turning 100 this year, we wanted to celebrate. We took a…
Recipe: Lucy Tweed’s Cheesy, Spicy Buffalo Jals
The second cookbook by stylist and food and recipe writer Lucy Tweed, Every Night of the Week Veg, does what it says on the tin: delivers family-friendly recipes that won’t cause overwhelm,…
Recipe: Lucy Tweed’s Show-Stopping Sticky Date Brioche
This is the ultimate weekend-away dessert for a dozen (16 actually). It has apres-ski vibes, or in my case, avant, durant and apres. You could halve this recipe if you don’t need…
Edward & Ida’s, an Instantly Likeable Two-Storey Pub and Cocktail Den, Opens in Northbridge16 Aug 2023Food & Drink The Foxtrot Unicorn and Nieuw Ruin crew unveil venue number three and it’s a beauty. Keep things traditional with a pie and Guinness on tap, or go off-piste with new-wave Midori Splices, curried Scotch eggs and other new-school, old-school pleasures.
“I don’t think you can call yourself a pub unless you have Guinness on tap and you can sit at the bar.” “Midori Splices are delicious and underrated. Everyone needs to try…