Restaurants & Bars

Carluccio: all flavour

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 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

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

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 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

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 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

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

Susan Parsons Gado gado from a lush kitchen garden in Bali.

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Tough customers, bring 'em on

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

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

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

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VEGETARIAN KITCHEN

Retro 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

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

wine

No less silly for the recognition

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

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

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vegetarian kitchen

Flavours of Morocco

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

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Disasters, I've had a few

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

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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Fit for an Olympian

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

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

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

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

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

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

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

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

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

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

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

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

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in the orchard

Perils of pollination

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

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Honey chasers

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

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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paddock to plate

In butter and booze

Bryan Martin 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

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

The best recipes for truffle contributed by readers.

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Magical mystery crop

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

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kitchen garden

Greening the rooftops

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

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

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

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

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

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

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

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

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

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vegetarian kitchen

A luscious baked dish

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

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

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feature

Activist determined to spread the good word

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

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