Cannibal Creek Vineyard is one of the best winery experiences in Victoria, but it's just 20 minutes past the eastern edge of Melbourne. You'll find Cannibal Creek winery on a bend of a treelined lane, a short drive off the Princes Highway. This is the place for a long quiet lunch or a structured wine tasting with food to match
Read MoreOver a century ago, almost 70 tonnes of bricks and steel were assembled in the West Gippsland town of Garfield, 80km east of Melbourne, to form the town’s wood-fired oven. It was similar to hundreds across the state. Today it is one of a handful left standing and one of even fewer fully operational.
Read MoreIn the seaside town Flinders on the Mornington Peninsula, fisher Steve Cooper holds an oyster bigger than the palm of his hand. The founder of Flinders Oyster Company, Cooper is striving to develop an aquaculture business growing 20 million native angasi oysters a year and employing more than 100 people at the southern end of Western Port Bay.
Read MoreGippsland chef Shalem Raj makes good ghee. It is so good, fellow Indian expats have been driving hours to the country town of Drouin just to get some of his clarified butter.
Read MoreThe sensational beef rendang pie at My Asian Neighbour, Reservoir
Read MoreOur love affair with Mortadella.
Read MoreUnder David Willcocks, The Surly Goat has retained all its intimate charm and hospitality.
Read MoreIt is perhaps the best air-dried ham made in Australia and it tastes almost exactly like some of Spain’s best jamón serrano – if not better.
Read MoreDebra Doering is the custodian of Australia’s most important food relic. But she doesn’t know it.
Read MoreIn 2004 I wrote this article about cheese for The Age. Back then small cheesemakers as we know them were just about to set up shop. This is a historical snapshot as to what was going on in cheese in Australia at the time.
Read MoreFrom corn kernel to wood stove in an Oaxaca kitchen, Richard Cornish learns the secret of making authentic tortillas.
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