A light Australiana theme is laced through Sydney restaurant Jane, sibling venue to fine diner Arthur. From its ’70s-esque design, inspired by chef-owner Tristan Rosier’s grandmother’s home in the Southern Highlands, to…
Zero-Waste Chef Jo Barrett Makes Sustainable More Attainable
“I never set out to be ‘the sustainable chef’,” Jo Barrett says. In 2006, the eco-cooking advocate was a wide-eyed apprentice taking her first steps towards Australia’s burgeoning zero-waste movement. Now, in…
Wards Central Dining, an All-Day Dining Room and Provedore From the North Street Store Crew, Opens In Shenton ParkFood & Drink30 Aug 2023
I still feel pangs of yearning when I walk past the former Peoples Cafeteria site in Northbridge. I miss the colourful salads that populated the smorgasbord. I miss the dining room’s share-house-chic…
Recipe: Cumulus Inc’s Signature Tuna Tartare With Crushed Peas and Goat’s Curd
When chef Andrew McConnell and business partner Jayden Ong opened Cumulus Inc on Flinders Lane in 2008 – 15 years ago this month – it was quietly radical in a few ways. For…
Recipe: Stephanie Alexander’s Veggie-Packed Huevos Rancheros
The title literally means “ranch-style” eggs, but we might translate it as “farmer’s eggs”. This simple dish is widely enjoyed in Mexico at breakfast. In this recipe, the tortillas are spread with…
Recipe: Stephanie Alexander’s Versatile Pumpkin, Chickpea and Sage “Sausage” Rolls
These “sausage” rolls are easy to assemble and great for a party. The recipe is also very versatile. You could substitute carrot or sweet potato for the pumpkin, cooked cannellini beans for…
Etta’s Rosheen Kaul Shows Culture On a PlateFood & Drink25 Aug 2023
Rosheen Kaul has a large burn mark on her left arm – the souvenir of a recent pressure cooker explosion. The calamity didn’t happen at celebrated Brunswick restaurant Etta, where Kaul serves…
Etota Is Australian-Made Aperitivo Liqueur With Zero Booze but All the Flavour
I paid $4 for a glass of soda water straight from the gun at a pub recently. I might as well have had a happy hour beer for the extra gold coin….
Recipe: The Woollahra Hotel’s 30-Minute Vegetarian Hokkien Noodle Stir-Fry
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…
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…