This Month
Max Allen answers 38 wine questions you were too afraid to ask
The AFR’s award-winning drinks writer provides the ultimate guide to buying, drinking, serving and storing wine.
- Max Allen
- Jill Dupleix
- AFR Magazine
Josh Niland’s eight-course Christmas feast recipes
Restaurateurs Josh and Julie Niland have prepared a Christmas menu centred on the ocean and vegetable patch, with a twist on a traditional sweet favourite.
- Jill Dupleix
Max Allen answers your questions about serving and storing wine
The AFR’s award-winning drinks writer talks us through all questions about serving and storing wine, like ‘can I put ice cubes in my wine’ to ‘which wines do I need to decant’?
- Max Allen
Max Allen answers your questions about buying wine
The AFR’s award-winning drinks writer talks us through all questions about buying wine, from ‘is cask wine any good?’ to ‘what’s the most overrated type of wine?’
- Max Allen
Max Allen answers 12 of your basic wine questions
The AFR’s award-winning drinks writer talks us through all the questions you were too afraid to ask, like, ‘what is natural wine’ and ‘do hangover drops really work’?
- Max Allen
Max Allen’s nine steps for ordering wine at a restaurant
Choosing wine when dining out might sound pretty basic, but there’s more choice than ever before and much more thought going into matching wine and food.
- Max Allen
The luxe dinner party hack anyone can pull off
Time-poor, stressed out and sick of spending a fortune meeting friends at restaurants? Click and collect from these innovative establishments.
- Necia Wilden
November
- Christmas Gift Guide 2023
- Life & Leisure
The festive rituals of six high-flyers from around the world
Family is at the heart of celebrations for these globetrotters – no matter who, or where, they are.
- Philippa Coates, Jill Dupleix and Charis Perkins
- Christmas Gift Guide 2023
- Life & Leisure
Sneaky hacks for the competitive Christmas cook
Ditch the ham and cake this year and add some flair to festive season dining with oysters, Italian fish sauce, cookies and more…
- Necia Wilden
Smoke, bubbles and magic – meet the new cocktail experience
Table-side theatrics are back, with cocktails served in the time-honoured tradition of guéridon, or trolley-service. But they’re drinks with a twist.
- Paul Best
Why the Queen’s son thinks Aussie food is among ‘best in the world’
His mother might be the Queen, but food critic Tom Parker Bowles is more about fish and chips than finger sandwiches.
- Lauren Sams
- Exclusive
- Subscriber offers
Exclusive Subscriber Offer - Good Food Gift Card 10% Discount
Financial Review subscribers receive a 10% discount on Good Food Gift Cards.
- Max Allen
- Life & Leisure
This wine guru is putting the sparkle into a Tasmanian vineyard
Chief executive Michael Kluczko is taking a multi-vintage approach to achieve a competitive edge.
- Max Allen
How do I split the restaurant bill with a splashy spender?
The situation: you had a salad and water, and they had a ribeye and shiraz. They want to split the bill evenly.
- Lucy Dean
October
A recipe for beef tartare that was so popular it came off the menu
Ester’s cult chef is revealing the secrets of some of his best-loved dishes.
- Jill Dupleix
Why fancy cheese is good for you
Don’t believe the anti-dairy dogma – properly made and aged cheese is not only delicious, it could help you to live a longer and healthier life.
- Necia Wilden
How to immerse yourself in the Nordic food scene
Merivale’s Ben Greeno serves up a smørrebrød of tips from his travels to Copenhagen, Stockholm and Oslo.
- Jill Dupleix
Carlyle’s Accolade mulls restructuring plan, debt-for-equity swap
Street Talk can reveal existing lenders for The Carlyle Group-owned wine producer were on Wednesday night presented with a sweeping turnaround plan.
- Sarah Thompson, Kanika Sood and Emma Rapaport
September
What’s not to love about a grand brasserie?
How The Charles puts the grand into grand brasserie by defining a new era of decadent dining.
- Jill Dupleix
August
The world’s top chef? You’ll find him in the Andes
An obsession with indigenous Peruvian ingredients has taken Virgilio Martínez to No. 1 in the World’s Best Restaurants list.
- Paul Richardson
