Yum cha means ‘drink tea’ and, although the tea’s considered an important aid to digestion, it’s hardly the main attraction.
Oysters and sparkling wine are one of those marriages made in heaven, at least to some of us.
Lankan Filling Station is a contemporary take on Sri Lankan dining, which has been fragrantly plonked under the noses of the good folk of East Sydney.
The Royal Agricultural Society of NSW, Annual President’s Medal finalists have been announced.
Good friend and serious foodie, Sue Story, gave me a recipe for a coffee rub that dramatically enhanced a lamb rack and the cabernet sauvignon we enjoyed with it.
Lot. One was an early émigré from the city’s open-cut quarry nightmare, landing up in the moneyed, elegantly residential Rockwall Crescent.
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.