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Entertainment

Restaurants & Bars

Carluccio on a life of highs and terrible lows

Kirsten Lawson In a new memoir, Antonio Carluccio lays bare his troubled life, revealing the truth of his recurring crises for the first time. He speaks with Kirsten Lawson.

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Carluccio: all flavour

SALSICCE FATTE A MANO CON LENTICCHIE UMBRIAN Lentil and homemade sausage stew
from Antonio Carluccio: The Collection (Quadrille, $49.95) published on October 1 2012.
pic supplied Hardie Grant

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.

Morsels from the editor's desk

Kirsten Lawson

Kirsten Lawson Don't graze; we're not cows. This has been ringing in my ears all week after seeing what cardiologist Ross Walker has to say on food and health – he's one of the speakers at a seminar near Bungendore on October 6. He also points out, and this is tough, that good health is about making the right decision over and again, many times a day – not to eat the biscuit, not to yell at someone, not to have that extra glass of wine.

Indulge me just a little

Clam and prawn ma po stew.

Bryan Martin I'm struggling today. This week has been one of those full-on, eating-drinking occasions and it's only Wednesday. Not that I'm complaining. It's hard to be critical when most of it is technically work, it's just that I'm feeling worn out from all this bon-vivant behaviour. I woke up expecting a cravat around my neck.

Half Moon top wine

11 SEPTEMBER- 2012 -FOOD AND WINE -STORY KIRSTEN LAWSON - THE CANBERRA TIMES- PHOTO BY MELISSA ADAMS.
Canberra Regional Wine show judging at Epic. Chairman of judges Ben Edwards.

Kirsten Lawson A tiny Braidwood maker took the trophy at the local show, Kirsten Lawson writes

paddock to plate

The best from your mother

Bryan Martin - Paddock to Plate

Bryan Martin It's been almost three years since I created my mother. We've had our ups and downs, as you do in any relationship, and believe me, this is definitely a relationship.

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Bravest food of all

Simon Bryant.

Kirsten Lawson Simon Bryant counts himself a vegetarian but when you're a chef you can't always keep with the plan.

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Paddock to Plate

Just me and my drinking mates

Bryan Martin catches up with friends over food and wine.

Bryan Martin It's not often I'll lead with a wine story, but the last month has been such a sweet spot in this department I think we should open it up for discussion. Well, me discussing it, you listening, OK?

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Olive oil cake

A cake recipe provided by organisers of the Canberra Olive Oil Show, where Rylestone Olives from the Central Tablelands took the top gong.

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vegetarian kitchen

Rustic tart easy as pie

Silverbeet and pumpkin free-form tart.

Diana Lampe A rustic, free-form tart that you might call a crostata if you were in Italy.

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kitchen garden

Lush in the tropics

Gado gado at the restaurant Chez Gado Gado at Seminyak, Bali.

SUSAN PARSONS Gado gado from a lush kitchen garden in Bali.

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Tough customers, bring 'em on

Italian & Sons waiter, Tony Lo Terzo.

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.''

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We're in, hang the expense

A private dining room at Waku Ghin.

Emma Macdonald Emma Macdonald sits down to a meal cooked by a private chef at Tetsuya's luxe food temple in Singapore

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paddock to plate

Gotta have it, no stopping me

A Thermomix.

Bryan Martin When you call up the Thermomix people where will it lead?

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VEGETARIAN KITCHEN

Retro burgers

Lentil and vegetable burgers

Diana Lampe Vegie burgers will bring back memories of your student days and and sneak vegies into your family diet at the same time.

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paddock to plate

One for the money

Chocolate ganache cake

Bryan Martin Bryan Martin finds himself cooking at a $500-a-head Liberal fundraiser.

wine

No less silly for the recognition

sherry

Chris Shanahan The dictionary might now include apera and topaque, but as names they're still a little loopy.

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Mole poblano

Lindsay and Edmunds  handmade chocolate

Janet Jeffs' recipe for the classic Mexican chilli and chocolate sauce, mole poblano.

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vegetarian kitchen

Flavours of Morocco

Moroccan red lentil soup with quick semolina bread.

Diana Lampe If you make this Moroccan lentil soup a few days ahead the flavours will develop.

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feature

Disasters, I've had a few

Ian Parmenter.

Claire Low Ian Parmenter is not a fan of gadgets - unless it's an iron to cook a fish.

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Terry Durack review: Chiswick

Sydney's hottest restaurant

Salad of rosa raddish, marrinated cucumber, mint and goats curd from Chiswick located in Chiswick Gardens, 65 Ocean road, Woollahra

Rating: 4 out of 5 stars

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.

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feature

Fit for an Olympian

Jared Tallent

Kirsten Lawson How do our top athletes fuel their bodies and performance? Kirsten Lawson speaks with Jared Tallent, and eight other Aussie Olympians.

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paddock to plate

Gadget tragic

Image of Thermomix for Epicure
                    
 
 
 
 From: Lee-Anne Ashley  [mailto:Lee-Anne@thermomix.com.au] 
Sent: Wednesday, 5 December 2007  5:12 PM
To: Epicure-DL
Subject: Image of Thermomix for  Epicure

 
 
 
Hi Leanne  (Lee-Anne) 
  
A couple of shots – let me know if  any issues and I can put them on our website with a link for you to  download. 
  
Kind  regard 
  
Lee-Anne  Ashley |   Sales & Marketing Manager | Thermomix | 11B  Truganina  Rd, MALAGA WA  6090 
t: 08 9276 6966  |   f:  08 9375 5075 |  e: lee@thermomix.com.au |  w: www.thermomix.com.au  NOTICE: This email  and any files transmitted with it, is intended solely for its addressee.   The contents of this email may be confidential and/or may be legally privileged  and any unauthorised access, disclosure, use of information or copying is  strictly prohibited.  If you have received this email in error please  notify the sender immediately by reply email and delete the original.  Any  use, dissemination, distribution or re

Bryan Martin A cassoulet layered with flavour, and with some fancy sous-vide options if you've got the technology.

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Small liquor outlet takes on the big barns

Ainslie Cellars

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.

Before the Brit renaissance

Eccles cakes.

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.

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paddock to plate

But an hour on the stage

Pork belly.

Bryan Martin Me and my pig, a personal paddock-to-plate endurance event.

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The basics

The 10 recipes everyone should know

Molten chocolate pudding.

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.

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drink

Don't bank on the Bins

The Penfolds 2011 Bin range: fantastic wines but are they investments?

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

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classics

Choux for the Tour

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.

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VEGETARIAN KITCHEN

Nothing more French than quiche

Spinach and mushroom quiche.

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.

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VEGETARIAN KITCHEN

Tour de force

French onion soup.

Diana Lampe Get into a bit of French tradition in the kitchen - what better time to bring our your inner Francophile, after all?

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Golden Chef's Hat finals

Apprentice chefs went head to head in the annual Golden Chef's Hat awards last week. Click here for photos of the finals.

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Winemaking trio

Three local restaurant sommeliers who have joined forces to produce their own wine label, Hunting on Sundays, left to right: Nick Barton, James Duffel and Travis Cutler.

Kirsten Lawson They can sell you wine in a restaurant, but what are these three doing making the stuff?

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paddock to plate

Take me back

White cut chicken, from  Andrew McConnell, at Goldenfields in Melbourne.

 

 

15.jpg

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.

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Just desserts

Cooking tips shouted from the red carpet

Donna Hay

Claire Low What better place to ask Donna Hay how to cook?

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in the orchard

Perils of pollination

A bee pollinates a blossom in a fruit orchard.

Owen Pidgeon Pollination is a complicated story of the birds and the bees.

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feature

Honey chasers

Honeycomb from Carmen Pearce-Brown of Honey Delight.

Cara Sayer-Bourne and Kirsten Lawson Beekeeping sends the Pearce family chasing honey all the way up to Queensland.

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Why you pay $36 for this dish

Price of a dish

Kirsten Lawson There's more to the price of a restaurant meal than what you see on your plate, writes Kirsten Lawson

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In butter and booze

Truffled boudin blanc with blackcurrant and shallot sauce.

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.

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Less fat, more fat

More fat or less fat

Larissa Nicholson Two cookbooks have vastly different ideas on how to eat well, Larissa Nicholson writes

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truffle recipes

Top reader truffle recipes

Stewart Roberts, winner of the Canberra Times truffle recipe competition, cooks his truffled chicken ballotine at the Exhibition Park farmers markets.

The best recipes for truffle contributed by readers.

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Magical mystery crop

Damian Robinson of Turalla Truffles on his farm near Bungendore.

Kirsten Lawson A trufferie can be lucrative but there are no guarantees, writes Kirsten Lawson

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kitchen garden

Greening the rooftops

Sarah Norgrove holds a bowl of her sweet-potato, sunflower seed, leek and roasted sweet-corn soup at the ANU Food Co-op.

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.

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wine

Quest for good low-alcohol wine

David Lowe at his Mudgee Vineyard.

Chris Shanahan At least one winemaker is responding to demand for less alcohol and no preservatives, Chris Shanahan writes

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PADDOCK TO PLATE

Cure all

Cured meats, the time is now.

Bryan Martin Winter is the time to turn your attention to curing your own meat

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VEGETARIAN KITCHEN

Layer it on in winter

Diana Lampe Pan haggerty is a rustic supper dish of potatoes and cheese from Northumberland.

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paddock to plate

Siri, lead me to that Umami burger

A burger from Umami Burger in New York.

Bryan Martin A port and Stilton burger inspired by the best of New York

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Immunity challenge

MasterChef recap: Jamie walks the plank

Jamie Oliver on <i>MasterChef</i>

KARL QUINN Jamie Oliver comes to town and gives the challengers a damn good spanking with his planking

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VEGETARIAN KITCHEN

Southern comfort

Pasta and lentils.

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.

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Momofuku Milk Bar

Queen of the dessert

Christina Tosi.

JULIA MAY This Momofuku protegee has found her sweet spot in NYC, writes Julia May.

wine

Maligned and misunderstood

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

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Food casualties

Becasse joins toll of food casualties

Justin and Georgia North at Becasse

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.

vegetarian kitchen

Taiwanese noodles

Diana Lampe Rice stick noodles from Taiwan - a vegetarian version

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Kitchen lore

Food facts v kitchen fictions

Frozen coffee bean.

Olivia Riordan, Jacqui Taffel and Sarah McInerney Some common culinary beliefs have passed their use-by date.

Comments 100

vegetarian kitchen

A luscious baked dish

Piments doux a la piemontaise - baked risotto with sweet peppers.

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.

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kitchen garden

Tricks in the persimmon

Emiko Davies' persimmon cake.

Susan Parsons Persimmon cake from Florence, and a pickle from Japan.

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feature

Activist determined to spread the good word

Joe Brock, ethical vegan.

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.

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Quick and the well-fed

Pyrmont, Sydney. Hot and Hip restaurant, Momofuku, at the Star Casino. Food, interior, and details. Photo: Quentin Jones. 17 April 2012.

Janne Apelgren A food reviewer braves reservation rigmarole to eat at Momofuku.

Features

Wine, roses and all that jazz

Celebrate spring with wine tastings, music, food and flowers.

REVIEW: GUSTO

A single focus on good woodfired pizza.

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REVIEW: MORKS

An enjoyable Thai with modern influences.

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REWIEW: CHARCOAL

The place for an old-fashioned steak.

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REVIEW: ELLACURE

The energy in this place is palpable.

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REVIEW: KINGSLEYS

Monument to the art of eating a steak.

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REVIEW: IORI

Iori is an aria of an eatery in an unoperatic location.

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REVIEW: WILD DUCK

New Asian sets the scene on the Kingston foreshore.

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Wine of the week: Arras bubbly 2001

Chris Shanahan's wine reviews July 25 2012.

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Wine of the week: Pepper Tree Coquun Shiraz 2010

Chris Shanahan's wine reviews July 18

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Top 20 Canberra eateries

Our 2012 list of the region's best restaurants

REVIEW SANTA LUCIA

A long-time, well-loved Calabrian restaurant.

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REVIEW: WATERS EDGE

A rare find in Canberra - there's not many like it.

REVIEW: BICICLETTA

A cool casual Italian with good homemade pizza and pasta.

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WINE REVIEWS

Chris Shanahan's wine reviews for July 4.

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REVIEW: ONRED

Onred at the top of Red Hill starts with inbuilt advantages.

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REVIEW: 2 YUMMY

Cheap, quick and as the name suggests, yummo.

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REVIEW: SILO BAKERY

The city's best bread, and a terrific seasonal lunch.

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CHRIS SHANAHAN

It's not easy growing wines at the Shoalhaven

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REVIEW: MALAMAY

A brilliant schmickly operated exotic restaurant.

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New Grange release

Chris Shanahan on the new-release super-premium Penfolds

All at sea

Luxury cruising, with everything except dry land

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