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Feast on conversations with the people who live and breathe food and wine, as they talk about the things that make them tick, the hottest topics in food right now and life inside the restaurants, cafes and bars you love. From Melbourne Food & Wine Festival comes a podcast that brings the best of the food and wine world to Australia and the best Australian food and wine to the world. Melbourne's top names are joined by visitors from some of the most exciting restaurants, bars and places to ea ...
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“Food, for me, is a constant pleasure,” says Nigella Lawson. “I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty as well as sustenance and structure.” This engagement, this depth of feeling might well be what makes the difference between someone being a keen observer of some …
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A memoir by Momofuku founder David Chang was never going to be tame. But even the expectations Chang has set with a career rich in subversion don’t entirely prepare the reader for Eat a Peach. Food, restaurants and cooking are central to the story, but they’re intertwined with Chang’s depression, anxiety and impulses to self-destruction. On the eve…
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It might seem like a crazy idea, but what if we ate our way out of our invasive species problem? Could we turn pests into a new source of food? Are we game enough to? Artist Kirsha Kaechele of Hobart's MONA explores these very questions in her project Eat The Problem, inviting artists and chefs to contribute recipes for everything from rabbit to ca…
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Natural wine. Conventional wine. Preservatives. Biodynamics. When did drinking wine become so mired in controversy? How? Why? Isn't drinking wine supposed to be fun anyway? To discuss the big questions in wine today, we invited Attica sommelier Jane Lopes, wine writer Max Allen and wine importer and maitre d' Vanya Filipovic of Montreal's Les Vins …
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Sustainability has become a chief concern of the food world recently. But between looking out for the environment, the community, their staff and their own wellbeing, do chefs and restaurateurs still have the time and energy to cook? Can we do it all? Where should our priorities lie in 2019? An all-star panel tackled these questions earlier this ye…
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Let plant-whisperer extraordinaire Peter Gilmore (Quay, Bennelong) lead you down the garden path, in the best and tastiest of ways, as he talks about the wide world of heirloom vegetables and forgotten seeds. In conversation with his friend and supplier Palisa Anderson of Boon Luck Farm and Chat Thai, Gilmore talks about the many vegetable varietie…
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Joe Beef restaurant in Montreal has been described by the late Anthony Bourdain as "a significant part of what makes Montreal dangerous – and delicious – to anyone who loves food". Celebrating Quebecois cuisine in all its richness, Joe Beef and its sister venues are celebrated for their excessive style that bucks contemporary food trends. But in 20…
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Kate Reid, founder of Lune Croissanterie and creator of Melbourne's most delicious croissants, is the first to admit she has an obsessive personality. It’s a force that led her to chase her Formula One dream to the other side of the world, then go on to switch careers into patisserie and viennoiserie, where she’s risen to the top of her craft. Is o…
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