Passata party

EMIKO DAVIES visits sun-kissed Sicily and captures the traditional art of making astrattu.

BY THE WAYSIDE

Pig’s blood, chicken crests and all types of offal define Italy’s forgotten dishes

Dine like an Italian

There are rules around la tavola that need to be observed. Get them right and you will experience the full weight of Italian hospitality. Get them wrong and, well, you’ll learn

Not nonna's Italian

The similarities between Italian and Asian cultures make Italian cuisine a perfect playground for chefs. Yet while Australian diners are quick to embrace Anglo chefs specialising in Asian cuisines, it can prove more difficult when the roles are reversed.

PASTA MASTER

Amp up your knowledge of the Italian staple with this guide to styles and shapes.

In vino veritas, mate

Hailing from Italy, made in Australia, SAMANTHA PAYNE celebrates the legacy of Australitaliano wines, whatever we call them.

REVIEW - Dining out

This month we visit a Fitzroy trattoria, a Blue Mountains fine-diner, an Adelaide pizza joint, and a new steakhouse in Sydney.

ANNA BROWN

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Equality Australia chief executive, Anna Brown OAM

THE KITCHEN GARDENER - Vanilla

This exotic spice is difficult to grow but worth it for its not-so-beige flavour

A QUICK WORD WITH NAKKIAH LUI

She’s a trailblazing activist and writer whose witty scripts on modern Indigenous lives provide insight into the ongoing impact of colonisation on First Nations people. Here the Gamilaraay and Torres Strait Islander woman talks food, family and reclaiming a colonised table.

In vino veritas, matе

Hailing from Italy, made in Australia, SAMANTHA PAYNE celebrates the legacy of Australitaliano wines, whatever we call them.

Viva Italia

If variety is the spice of life, Italy lays claim to the most piquant wine culture in the world

FABIANO MINCHELLA

Winemaker Fabiano Minchella’s small but beautiful range of By Fabiano wines are made using fruit from his family’s McLaren Vale vineyards, first planted by his Nonno Guido in 1989

CLAM BAR

The team behind Pellegrino 2000 and Bistrot 916 go Americana with rollicking results

BANDIT PIZZA AND WINE

A friendly neighbourhood pizza joint brings wood-fired Italian-inspired dishes and good times to Hyde Park

MEGALONG

New South Wales’s regional dining scene takes a big step forward with the arrival of this Blue Mountains newcomer

ALTA TRATTORIA

A Piedmontese trattoria promises to become a Fitzroy favourite with impressive dishes, and wines to match

ANNA BROWN

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Equality Australia chief executive, Anna Brown OAM

A WORD WITH NAKKIAH LUI

She’s a trailblazing activist and writer whose witty scripts on modern Indigenous lives provide insight into the ongoing impact of colonisation on First Nations people. Here the Gamilaraay and Torres Strait Islander woman talks food, family and reclaiming a colonised table

Italian with a twist

Chef ALEX WONG shares some of the unique dishes that define his menu at Lana and helped push him out of his comfort zone

BY THE WAYSIDE

Pig’s blood, chicken crests and all types of offal define Italy’s forgotten dishes

Passata party

EMIKO DAVIES visits sun-kissed Sicily and captures the traditional art of making astrattu

Dine like an Italian

There are rules around la tavola that need to be observed. Get them right and you will experience the full weight of Italian hospitality. Get them wrong and, well, you’ll learn

Not nonna's Italian

The similarities between Italian and Asian cultures make Italian cuisine a perfect playground for chefs. Yet while Australian diners are quick to embrace Anglo chefs specialising in Asian cuisines, it can prove more difficult when the roles are reversed

PASTA MASTER

Amp up your knowledge of the Italian staple with this guide to styles and shapes.

Brave New World

Lee Tran Lam explores the 10 big shifts set to shape the way we cook, eat, drink, and dine.

A quick word with Thelma Plum

The award-winning singer and Gamilaraay woman on her favourite Brisbane takeaway, fast food on tour, and learning to take her mum’s advice.

MODERN FILIPINO

Sweet meets sour, salt, acid and heat at the Pinoy table. First generation Filipino Australians brought their cuisine to our shores. Now the second generation is finessing it.

NEW SCHOOL ARTISANS

From native botanical spirits to hand-smoked sustainable fish, HANNAH-ROSE YEE meets the next generation of artisans bringing traditional techniques into the future.

BEYOND TOFU

JORDAN KRETCHMER explores the world of meat alternatives and plant-based proteins.