The culture of cheese part 1 : getting fresh

The culture of cheese part 1 : getting fresh

For a product made with so few ingredients – milk and salt with the addition of a coagulant such as an acid or rennet – cheese can be very...

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The culture of cheese part 2 : semi-hard + hard

The culture of cheese part 2 : semi-hard + hard

Cheesemaking starts with milk, salt and a coagulant such as an acid or rennet. These ingredients are heated to form curds and whey. In its simplest...

The culture of cheese part 3 : the blues

The culture of cheese part 3 : the blues

First of all let me dispel the myth that copper wire is still used to create the edible mould in blue cheese. The mould grows when air is introduced...

Nouveau Riche whisky cocktail

Nouveau Riche whisky cocktail

Ben Blair, bar manager Corner House had trouble kicking me out at closing time when I got so addicted to this silky and elegant yet complex cocktail...

Ardbeg Bonnie Whisky Lunch with Dr Bill Lumsden

Ardbeg Bonnie Whisky Lunch with Dr Bill Lumsden

My early introduction to whisky was inconsequential. Those first tastings of mid-range blended Scotch whiskies did not really impress. Then I...

Confit pork belly, black pudding, apple puree, salad : Chef Manu Feildel

Confit pork belly, black pudding, apple puree, salad : Chef Manu Feildel

This is the 3rd course in the Murray Valley Pork Media Dinner at All Saints Estate. The recipe was created Chef Manu Feildel and prepared by the...

Dum Pukht Delhi India’s number one restaurant

Dum Pukht Delhi India’s number one restaurant

Recently listed as the top restaurant in India (number 17 in the Sanpellegrino and Acqua Panna Asia’s 50 Best Restaurants list), and situated in...

Travel: JAPAN Gokanosho mountains

Travel: JAPAN Gokanosho mountains

Travelling through the winding roads of Kumamoto prefecture Japan to the mountain area of Gokanosho, I couldn’t help thinking how privileged I...

Barefoot bartenders

Barefoot bartenders

In 2012, Aussie Tim Philips (now co-owner of Bulletin Place Bar Sydney) was proclaimed the Global World Class Bartender of the Y...
Duck breast with Madeira sauce

Duck breast with Madeira sauce

 Lyndey Milan’s Taste of Ireland starts on Lifestyle FOOD on Monday 20 May Dates and times: Monday 20 May at 7:30pm and 11:30...
My ultimate four cheese macaroni

My ultimate four cheese macaroni

 Cheesey Comfort For me comfort food is not necessarily rich or creamy, but it must be easy to prepare – and this recipe can...
Santa Barbara Kings Cross

Santa Barbara Kings Cross

 Voyeurism is a newly uncovered fetish of mine, learnt here at Santa Barbara. Perhaps there is no better place to look out at Kin...
The Old Growler Woolloomooloo

The Old Growler Woolloomooloo

 Despite the well-used nether regions of a woman being one of the euphemisms of growler, this ultra-cool basement bar has quickly...
ITC Maurya Hotel New Delhi

ITC Maurya Hotel New Delhi

 There is an immense amount of history in India, which has existed for thousands of years. This history has been recreated throug...
Taj Mahal Palace Hotel Mumbai

Taj Mahal Palace Hotel Mumbai

 There aren’t many hotels in the world that are as iconic the Taj Mahal Palace Hotel. From its very inception the Taj has had a...
The best 12 beers in Australia

The best 12 beers in Australia

 It doesn’t seem all that long ago that ordering a beer at the bar was a fairly simple procedure. In Melbourne you’d ask for ...
The Royal Albert Surry Hills

The Royal Albert Surry Hills

 Tap takeovers are just some of the wonderful appeal of this old world public house that truly supports the local craft beer indu...