Sweet touches such as chocolate with the bill were a delight. But disintegrating sandwiches,edible flowers and mangled cutlery stood out for all the wrong reasons.
Frozen yoghurt has grown into much more than a swirly,soft-serve,yoghurt-based,icy-cold treat,writes Terry Durack.
Something magical happens when you thread ingredients onto skewers,then apply heat.
From Berowra Waters Inn brioche to fish liver chermoula:A dish-by-dish snapshot of the past 40 years of The Sydney Morning Herald Good Food Guide.
It’s turning up in everything from lattes and smoothies to pastries. Here’s why the world has gone mad for matcha and why the price is set to spike.
At a time of rising costs,robots are coming to the rescue,ushering in a new age of food on the run.
Half-way through 2024 it’s clear economic pressures are hitting the hospitality industry hard. But there’s been some exciting new venues,and trends,to emerge.
Despite a harder economic climate for hospitality operators than usual,plenty of bars,restaurants and cafes are still pumping in the city.
The key ingredient for a viral recipe is engagement,and that can be both positive and negative,writes Adam Liaw.