Topic | Food | Canberra Times

Food

Advertisement
Five (foodie) things to do in Canberra, February 19, 2019

Five (foodie) things to do in Canberra, February 19, 2019

Here's a five-course serve of delicious ideas to get excited about.

  • by Monty Jacka

Latest

Kitchen Garden: Seaweed spaghetti healthy and versatile
Recipes

Kitchen Garden: Seaweed spaghetti healthy and versatile

Those of us who queue for nori-wrapped sushi, know that edible seaweed was likely to be part of the research for Julie Ryder's exhibit.

  • by Susan Parsons
Emiko Davies: Tortellini at Midnight, family recipes from Italy
Food

Emiko Davies: Tortellini at Midnight, family recipes from Italy

In her new book Davies shares wonderful stories and some of her favourite recipes from her Italian family,

  • by Karen Hardy
Cool choices for hot days

Cool choices for hot days

This refreshing summer meal will satisfy without making you sweat.

  • by Danielle Alvarez
Tuan Tuan review

Tuan Tuan review

This is one of the more bizarre menus I've seen in some time, reviews Gemima Cody.

  • by Gemima Cody
Review: Curly Whiskers in Brighton serves French bistro classics with charm and flair

Review: Curly Whiskers in Brighton serves French bistro classics with charm and flair

Curly Whiskers in Brighton is the sort of place where fellow diners lean over and recommend the dish they've just eaten

  • by Dani Valent
Advertisement
Sex work meets dinosaur farm: Australia's last ostrich farm
Soft commodities

Sex work meets dinosaur farm: Australia's last ostrich farm

Often confused with emu, ostrich meat is sustainable, delicious and nutritious. But Michael Hastings is the country's last standing ostrich farmer and is struggling to keep up with demand.

  • by Charlotte Grieve
My day on a plate: Yolanda Powell
Food

My day on a plate: Yolanda Powell

Director of Running Bare, Yolanda Powell shares her day on a plate.

  • by Nicole Economos
Adam Liaw's lemon-brined lamb with mint salad, and watermelon chocolate bars

Adam Liaw's lemon-brined lamb with mint salad, and watermelon chocolate bars

Sometimes the old ways are the best ways, says Adam Liaw – and the easiest.

  • by Adam Liaw
Shuk review: Break with tradition and you'll be rewarded at Israeli favourite's newest outpost

Shuk review: Break with tradition and you'll be rewarded at Israeli favourite's newest outpost

At Shuk, the owners are well-versed at creative spin-offs. The popular North Bondi Israeli cafe has just opened its third and newest outpost — Shuk Elizabeth Bay.

  • by Candice Chung
Food fight between rival farmers markets at Abbotsford Convent
City life

Food fight between rival farmers markets at Abbotsford Convent

Couples in puffer vests may not realise it, but they've entered a battle zone over the right to host the monthly gathering of purveyors of ethical produce.

  • by Tom Cowie