WHEN a pizza company brings out a pizza named after a seriously tasteless television program, all that was good about takeaway food has been destroyed. I mean can you imagine the ‘Burke’s Backyard Burger’ or the ‘Sex in the City shish kebab Wrap’?
THE Masterclass weekend is all about bringing together people who enjoy the world of food and wine for some discussion and indulgence, and to pick up a few tips from some of Australia’s most renowned food and wine gurus.
WHEN I first moved out of the comforts of home, my parents breathed a collective sigh of relief. However, that sigh was to become frustration, as I was on the phone every other night asking my very own Margaret Fulton how to cook.
THESE cold winters nights are only good for one thing, okay maybe two, but the most enjoyable is lighting the fire, cooking up a warming beef casserole and getting stuck into drinking a bottle of good red wine.
THOUGHTS of the Mediterranean and the south coast of France conjure up images of lazy days relaxing on beaches, cruising around on luxury liners, and the tempting culinary delights.
IT was a sunny Sunday in early autumn and my life as a dedicated wine journalist necessitated my participation in a taxing afternoon sipping champagne in the company of other dedicated followers of fine fizz.
These days, many companies are using caterers to assist them organise a range of events, from product launches and breakfast seminars through to formal dinners.
THE term Generation X causes me a few problems. I don’t ever remember it being discussed at school, it wasn’t mentioned in biology, accounting or human biology and it never popped up during an outdoor education camp.
IT was not all that long ago that if you started talking about organic foods you were typecast in the ‘Neil from the Young Ones’ mould. You were one of “them”.
A LONG time ago a bloke called Camelo Conti set off on a voyage of discovery. The voyage took a long and winding course, which eventually lead to the purchase of land in Wannaroo, north of Perth.
DURING the past four or five years Sandalford Winery owner Peter Prendiville has created the ‘Sandalford experience’, a $6 million investment in upgrading the facilities at Sandalford.
