ételek is a pop-up on cosy Roslyn Street, Kings Cross, that is unpretentious and the menu borders on fascinating.
Wine and cheese make a great pairing but what about cheese aged in wine?
When Americans make a sandwich, they make it big. There’s none of the British delicacy of a few slices of cucumber between buttered white bread.
Serving Champagne alongside umami-rich food seems to promote its flavour and complexity.
Whoever came up with the “red wine with red meat, white wine with white meat” deserves a medal. But it’s fun to break the rules.
If you adore cheese, plus all things fermented, don’t miss the combined festivals of Cheesefest + Ferment held in Adelaide this October.
Why do truffles and Italian red wines made from nebbiolo and sangiovese go so well together?
I’ve listed some of my personal favourites but don’t be surprised if you find many of them unappealing.
It’s weird how not long after the surge in American barbecue’s popularity came the next massive food trend of veganism.
Why is there nothing like this in Sydney, we puzzled, as our sailing crew of six tucked into a delicious meal at a taverna on the waterfront on the Cyclades island of Patmos.