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Not for the first time, Karen Martini is plating up vitello tonnato. “This dish has been on my menus for 25 years,” says the chef and recipe author, laying rosy pink slices of poached veal on a platter, then spooning over tuna emulsion. Tiny...
A new wave wine par excellence, Nebbiolo’s foodfriendly appeal is finding more and more fans – we taste the best Australian expressions of this delightful varietal. There’s a particular tension that flows through a room when great Barolo or...
The quiet star of South Australian winemaking can point to a distinctly European influence on its earliest days – yet has a singular appeal all its own.
The Sardinian-born former head of Jamie Oliver’s Cookery School steps into the limelight with his first cookbook. I was born and raised on the island of Sardinia, in the south of Italy. Growing up, I was surrounded by great family home cooks -...
Aboard a Viking Cruise, the Mediterranean unveils its distinct magic in such a way that everything old feels new. Travellers usually zigzag Italy by train or car, lugging suitcases over cobbles, juggling hotel check-ins, wrestling with...
A tribute to the Italian influence on our own unfolding vinous evolution – and our hospitality culture. Imagine, for a moment, life without any Italian influence. No pizza or pasta. No espresso or gelato. No Renaissance either, while...
