Culture

A new collection, The Best of AA Gill, draws together some of the fearless, feisty and unfailingly funny late writer’s finest pieces. Among them is this gem, taken from the column he wrote for Gourmet Traveller for more than a decade.

We asked some of our most celebrated chefs about the one cookbook that's made a lasting impression.

Take roast beef to the next level with this golden British classic.

The Brit pack on their princely fare.

What if we told you about a hamburger that had a smaller environmental footprint than the burgers we know now? A burger that was also better for you and cost you less money. What if we told you that burger somehow tasted just as good, if not better than what you’ve been eating? That burger exists in Australia right now. And people hate it.

From ribs to T-bones, these are the cuts chefs eat when they’re rattling the pans at home.

The chef, author and TV personality on staying present, avocado toast and what it’s really like to be Paleo Pete.

A spin-off of René Redzepi’s MAD Symposium, the events invite the public to join the discussion about some of the most important questions in food right now, starting with Australia’s Indigenous food systems.

Mealtimes made easier.

The katsu sando is turning up on menus everywhere. But what are its essential elements? We take it apart.