Foraging to understand Noma, the world’s best restaurantMost of the food at Noma — declared the top restaurant in the world for two years running — comes from wild native food foraged locally. Jane Kramer heads to Denmark to indulge in eating and foraging.
Restaurants
Daily Proposition: A riesling and twice-cooked duck
His doctor might not approve, but Michael Vaughan spent a weekend wining and dining on some of Australia’s best. His weekly adventures with wine and the good life continue …
Daily Proposition: A hearty and portable Vietnamese snack
Banh Mi — a simple construction of a baguette, pate, mayonaise, picked carrots, coriander and grilled pork — is a giant of the Vietnamese culinary scene. It’s a hearty and portable snack, says Mike Stuchberry.
A.A. Gill: Dine at the worst restaurant in the world
There’s one little bistro in Paris that inspires English businessman to whisper sweet nothings about the fine French cuisine. But A. A. Gill found a restaurant with lazy waiters, overcooked broiled kidneys and very little charm.
Daily Proposition: Go ‘ethnic’, mate
Throw that “Cheap Eats” guide aside! Close the browser on that pretentious food blog! “Ethnic clubs” — you know, the ones usually tucked away amidst the side streets of an assuming working class suburb — are a great night out, says Mike Stuchbery.
Daily Proposition: Barbecue like a Korean
The Koreans, a hardworking, resourceful people, have brought us many wonderful things. None more so than their finger-licking barbecues, says Mike Stuchbery.
Daily Proposition: When life gets you down, eat pho
The world is a cold, vile, miserable place. Mike Stuchbery shields himself from the slow collapse of all things with a steaming bowl of Vietnamese pho.
Restaurants serve up a tasty plate of design treats
Melbourne is known for its booming foodie scene, but restaurant design can be just as important as the taste in winning over the punters, explains Hilary McNevin.
Sticky, catchy, different: playing the brand name game
It’s not easy to come up with a snappy business name which isn’t already in use, has an available website domain, conveys essential info and is easily spelt. Bruce Buschel recalls his seafood restaurant naming drama.
The best Australian dishes of 2009
From Cutler & Co’s ginger granita in Melbourne to Jus Burgers’ wagyu burger in Perth, Gourmet Traveller’s editors pick their favourite dishes of 2009.
Matt Preston: My most delicious decade
That cravat loving Masterchef judge Matt Preston writes on his best Melbourne eats of the decade, as Indian turned into the new Chinese takeway and bar food came into a class of its own.
How menus trick you into picking the $30 steak not the $10 burger
You thought menus existed to show you what food the restaurant serves and how much it costs? Wrong. Menus are advertisements, carefully designed to make you order the most profitable items.
Secret service: 50 things your waiter won’t tell you
Hospitality employees reveal the things they don’t tell customers, like what’s really in that “low-fat” smoothie, how they scam extra tips, and why things really make the “specials” board.
Don’t say “good choice!”: 50 things a waiter should never do
Working in hospitality is tiring enough, but Bruce Buschel has written 50 rules that a restaurant staffer should never do. Don’t compliment the customers. Don’t treat reading the specials like an acting audition. Nothing about flies in soup though.
The 10 worst dining trends of the last 10 years
Molecular gastronomy, foam, communal tables, deconstructed plating and fried freaking onion blossoms — if you’ve dined out in the naughties, chances are you’ve had your fill of these tired trends.
Political snippets: David Cameron’s daring election strategy: telling the truth
Tory leader David Cameron tries to win over voters with tax rises and spending cuts, the Tele’s Liberal leadership coup, the winners of Crikey’s Eaters Award and more news from Richard Farmer.
Political snippets: Stuff politics, what about the food?
How champagne get its unique taste. Why are the world’s most popular restaurants always in a big city? Plus, what are Australia’s favourite restaurants? Take the survey!
The world’s biggest celebrity chef empires
Gordon Ramsay, Nobu Matsuhisa, Wolfgang Puck: they’re more than just chefs or restaurateurs; they’re global brands, with cookbooks, movie cameos, TV shows and more. But which regime reigns supreme?
Jill Dupleix: Aussie restaurants need to embrace inner ocker
After ten years away, celebrity cook Jill Dupleix is back in Australia and throwing her critical eye over our restaurants: too dark, too loud and too expensive.
The 50 best foods in the world — and the best places to eat them
From Peking duck to pizza, The Guardian has compiled a list of 50 great foods, and the best places on the planet to indulge in them. Guaranteed to stir hours of debate amongst foodies.
My restaurant rules: Crikey’s dining meta list
With all the big food and restaurant guides coming out over the past few weeks, Richard Farmer has served up the results as one big meta list for your delectation. Bon appetit.
What restaurants eat before you arrive
Before they feed your greedy face, restaurant staff have to feed themselves. So what do kitchen staff serve up for their colleagues? The Boston Globe look at what’s cooking at the chef’s table.
A guide to getting regular
Any self-respecting eater is a Regular at at least one restaurant. Here’s how to become one, says Ben Leventhal who supplies handy tips. But note: may involve Blackberrys (of the tech kind).
