Topic | Food | Brisbane Times

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Food

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Should I avoid food when tasting expensive wine?

Should I avoid food when tasting expensive wine?

The wrong food can spoil the taste of a wine, hence the maxim that great wine is best served with simple food.

  • by Huon Hooke

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Lab-grown cheese gets record cash injection to tap cow-free market

Lab-grown cheese gets record cash injection to tap cow-free market

A start-up that makes cultured mozzarella and ricotta cheeses without cows is looking to tap the growing market for environmentally friendly dairy alternatives.

  • by Agnieszka de Sousa
‘The motivation has worn off’: Frozen pizzas replace sourdough on lockdown menu

‘The motivation has worn off’: Frozen pizzas replace sourdough on lockdown menu

Sales of ready meals and comfort food are rising during lockdown as people lose the motivation to make elaborate dishes.

  • by Andrew Taylor
‘Hard to look away’: Steve Baird’s fight against modern-day slavery

‘Hard to look away’: Steve Baird’s fight against modern-day slavery

He left marketing to fight slavery. Now he is pushing the state government, once led by his brother Mike, to get its ‘world-leading’ legislation out of limbo.

  • by Anna Patty
Stephanie Alexander: ‘Food isn’t intrinsically sexy, but it can certainly work up an atmosphere’

Stephanie Alexander: ‘Food isn’t intrinsically sexy, but it can certainly work up an atmosphere’

The renowned food educator and author discusses her sexiest recipe, finding a sense of community, and her weight-lifting regimen at 80.

  • by Benjamin Law
Home menus go on the lamb, lasagne’s toast

Home menus go on the lamb, lasagne’s toast

It was all very well for your first lockdown, but I think we’ve all moved from amateur to professional status by now.

  • by Terry Durack
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COVID-19 doughnut days are over but we can still treat ourselves

COVID-19 doughnut days are over but we can still treat ourselves

Unfortunately the news that we can no longer expect “doughnut days” in Victoria has made me even more reliant on the sweet treat.

  • by Andrew Gigacz
‘I’d rather give up cooking than stay in an industry too stubborn to change’

‘I’d rather give up cooking than stay in an industry too stubborn to change’

Many talk about living more sustainably. For acclaimed Melbourne chef Jo Barrett – and cheesemaker, woodcarver and sugar-sculptor – it’s her entire being.

  • by Dani Valent
Wonton desire: how many dumplings per bowl?

Wonton desire: how many dumplings per bowl?

Ah, you pose an enduring question of soup philosophy, a puzzle that has baffled the great philosoupers through the ages, says our Modern Guru.

  • by Danny Katz
Feeling the squeeze: why more food should come in tubes

Feeling the squeeze: why more food should come in tubes

One special condiment makes me feel slightly ashamed - and inordinately happy.

  • by Terry Durack
Pasta ... again? The secrets to beating lockdown menu fatigue

Pasta ... again? The secrets to beating lockdown menu fatigue

Churning out the same handful of dishes week after week isn’t fun for anyone. But even small tweaks will help to establish a more well-rounded menu.

  • by Paula Goodyer