Restaurants & Bars
NATASHA RUDRA It's that time of year where we talk about cafes - we've got the Good Cafe Guide for both Sydney and Melbourne out. But that doesn't mean Canberra's left out. Here are some of our favourite cafes.
NATASHA RUDRA It's coming into perfect spring high tea weather, so we pick a few of our favourite places to sip tea and have a petit four.
Elias Hallaj Elias Hallaj queues up for the best in lunchtime specials in the capital.
NATASHA RUDRA 11:45pm At these dinners you get five mystery courses and you have to score each one out of 10. And then your scores help set the new spring menu
NATASHA RUDRA Kangaroo brains fried in emu fat? Roast echidna for breakfast? We browse through Australia's first cookbook.
NATASHA RUDRA Is it really possible to bake cakes in the office microwave? The Food and Wine crew road test the Mug Cake cookbook.
NATASHA RUDRA The head chef gets upfront and personal about the trade, life and his latest concept. He talks to Natasha Rudra in a warm up for Good Food Month that is coming to Canberra in October.
Coinciding with the release of his memoir, Antonio Carluccio has gathered favourite recipes from seven of his cookbooks into The Collection. He shares three recipes ahead of his appearance at the Crave food festival in Sydney next month.
A cake recipe provided by organisers of the Canberra Olive Oil Show, where Rylestone Olives from the Central Tablelands took the top gong.
Diana Lampe A rustic, free-form tart that you might call a crostata if you were in Italy.
SUSAN PARSONS Gado gado from a lush kitchen garden in Bali.
Kirsten Lawson Far from being a source of frustration, challenging customers are what makes Tony Lo Terzo's job sing. ''The more challenging the customer the more I thrive to be honest,'' he says. ''It makes it more interesting.''
Emma Macdonald Emma Macdonald sits down to a meal cooked by a private chef at Tetsuya's luxe food temple in Singapore
paddock to plate
Bryan Martin When you call up the Thermomix people where will it lead?
Diana Lampe Vegie burgers will bring back memories of your student days and and sneak vegies into your family diet at the same time.
paddock to plate
Bryan Martin Bryan Martin finds himself cooking at a $500-a-head Liberal fundraiser.
Chris Shanahan The dictionary might now include apera and topaque, but as names they're still a little loopy.
Janet Jeffs' recipe for the classic Mexican chilli and chocolate sauce, mole poblano.
Diana Lampe If you make this Moroccan lentil soup a few days ahead the flavours will develop.
Claire Low Ian Parmenter is not a fan of gadgets - unless it's an iron to cook a fish.
Terry Durack review: Chiswick
Terry Durack Thanks are due for returning this iconic dining room to Sydney. It's a gift; a genuinely pleasant, lovely, graceful place to be. It's also much more together than I anticipated, with a real sense of integrity coming through the produce and a kitchen clever enough to keep it simple and interesting.
Kirsten Lawson How do our top athletes fuel their bodies and performance? Kirsten Lawson speaks with Jared Tallent, and eight other Aussie Olympians.
paddock to plate
Bryan Martin A cassoulet layered with flavour, and with some fancy sous-vide options if you've got the technology.
Chris Shanahan Manuel Xyrakis has taken a risk in opening a high-end independent liquor shop in Ainslie... but it's one he's calculated to to exploit a great location and a unique merchandising proposition.
Bryan Martin The year is 1987, the place Thatcher's Britain. Pat Cash proves that you can win a major like Wimbledon and still wang chung at night. It takes more than three Aussie paper dollars to buy one English pound. The Joshua Tree is pumping out hit after hit. Iraq is still a friend, the IRA not.
paddock to plate
Bryan Martin Me and my pig, a personal paddock-to-plate endurance event.
Jill Dupleix Jill Dupleix nominates 10 dishes to take you through life. "If you can cook these recipes well, you can cook anything,'' she says.
Chris Shanahan They're distinctive and brilliant wines, but investors should be wary of the gap between retail and auction prices for the well-known Penfolds range, Chris Shanahan writes
Debbie Skelton It's that time of year when glazed-eyed cycling fans are glued to late-night television watching sweaty fellas on two wheels toughing it out through the improbably picturesque and often impossibly steep French countryside, competing in the Tour de France.
Diana Lampe This week, we visit France with two classic recipes for Bastille Day - a deliciously rich spinach and mushroom quiche, and a green salad with apple and walnuts.
Diana Lampe Get into a bit of French tradition in the kitchen - what better time to bring our your inner Francophile, after all?
Apprentice chefs went head to head in the annual Golden Chef's Hat awards last week. Click here for photos of the finals.
Kirsten Lawson They can sell you wine in a restaurant, but what are these three doing making the stuff?
paddock to plate
Bryan Martin Cripes it's good to be back in Melbourne. Love this place now as I did living here, in the heady late 1980s and into the '90s, before offspring and ring roads, and the time of the rise of one Jeffrey Gibb Kennett, like Lucifer unfurling his wings on Bald Mountain in Disney's Fantasia.
Claire Low What better place to ask Donna Hay how to cook?
in the orchard
Owen Pidgeon Pollination is a complicated story of the birds and the bees.
Cara Sayer-Bourne and Kirsten Lawson Beekeeping sends the Pearce family chasing honey all the way up to Queensland.
Kirsten Lawson There's more to the price of a restaurant meal than what you see on your plate, writes Kirsten Lawson
PADDOCK TO PLATE One of the many paradoxes in the truffle industry is the disconnect between how these highly praised and very seasonal gems are portrayed in photographs and the messy reality of hunting for them.
Larissa Nicholson Two cookbooks have vastly different ideas on how to eat well, Larissa Nicholson writes
The best recipes for truffle contributed by readers.
Kirsten Lawson A trufferie can be lucrative but there are no guarantees, writes Kirsten Lawson
Susan Parsons When we heard about ''the Dirty Beanstalk'' gardening and greening crew, it seemed that an earthy kitchen garden story lay ahead. But there was a bonus. The crew does its edible growing in a rooftop garden bed on a new residential building, Lena Karmel Lodge, at the Australian National University.
Chris Shanahan At least one winemaker is responding to demand for less alcohol and no preservatives, Chris Shanahan writes
PADDOCK TO PLATE
Bryan Martin Winter is the time to turn your attention to curing your own meat
Diana Lampe Pan haggerty is a rustic supper dish of potatoes and cheese from Northumberland.
paddock to plate
Bryan Martin A port and Stilton burger inspired by the best of New York
KARL QUINN Jamie Oliver comes to town and gives the challengers a damn good spanking with his planking
Diana Lampe Today's recipe for pasta and lentils is a simple and tasty dish from the south of Italy. It is rather like a thick and comforting Italian soup.
Momofuku Milk Bar
JULIA MAY This Momofuku protegee has found her sweet spot in NYC, writes Julia May.
Chris Shanahan Senator Gary Humphries likes it, former Runners Shop owner Brian Wenn says it's nothing more than low-quality anaesthetic. What to make of merlot? asks Chris Shanahan
Scott Bolles BECASSE chef-owner Justin North yesterday placed his stable of restaurants and food businesses into voluntary administration, signalling a sombre start for what many industry pundits predict will be Sydney's winter of restaurant discontent.
Diana Lampe Rice stick noodles from Taiwan - a vegetarian version
Olivia Riordan, Jacqui Taffel and Sarah McInerney Some common culinary beliefs have passed their use-by date.
Diana Lampe Piments doux a la piemontaise or sweet peppers with risotto is a luscious dish of roasted peppers, arborio rice, tomatoes and cheese arranged in layers in a gratin dish and baked in the oven.
Susan Parsons Persimmon cake from Florence, and a pickle from Japan.
Larissa Nicholson There's no doubt processed food dominates our food culture, but the determination of the next generation to wrest back control of their diets give reason for hope, Larissa Nicholson reports.
Janne Apelgren A food reviewer braves reservation rigmarole to eat at Momofuku.
Celebrate spring with wine tastings, music, food and flowers.
Our 2012 list of the region's best restaurants
A rare find in Canberra - there's not many like it.
Chris Shanahan on the new-release super-premium Penfolds