Category: Culinary

The Scottish will tell you there is only one whisky worth the argument, and in 1990 they would have been largely right. In 2025, the conversation has shifted with a completeness that tends to unsettle those who learned the subject in an earlier decade. Austral

The long lunch is a specifically Sydney institution. In a city with a harbour at its centre and a climate that makes eating outdoors a reasonable proposition for eight months of the year, the extended midday meal acquired a particular character here that Londo

The Australian cocktail was, for too long, an international drink served with Australian ingredients as decoration — a gin and tonic with a wattle sprig, a pisco sour renamed for the occasion. What is happening now in Sydney’s most serious bars is more interes

The great misconception about Italian food is that it is one thing. In a country where the dialect changes every fifty kilometres, where a Bolognese and a Sicilian will argue with genuine conviction about the correct shape of pasta to serve with a meat sauce,

There is a particular hour in Sydney — somewhere between the last degustation table clearing and the small restaurants fully closing — when the city’s wine professionals descend on a small set of rooms that the general dining public rarely finds. These are not

Omakase — literally “I leave it to you” — is one of the few dining formats in which the transaction is inverted. The guest does not choose. The chef chooses, courses unfold in sequence, and the only question is whether trust has been sufficiently established f