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Top Five Reds with Food Red wine can be enjoyed by itself, but it can really come into its own when matched with the perfect dish. This selection of top red wines are all fabulous when served up with food [...]
What is Tawny? Qantas epiQure members are some of the lucky few to have access to one of Australia’s finest Tawny’s [...]
Talking Turkish with Sydney’s Somer Srivioglu Somer Sivrioglu is one of Australia’s finest Turkish chefs. Having lived and trained in Istanbul until he was 25, Somer now shares his regional Turkish cuisine with diners in his popular Efendy restaurant in Balmain [...]
Top five salts There’s an old saying, “the cure for anything is salt – sweat, tears, or the sea.” Salt is a versatile flavour enhancer that, when balanced, can take a dish from tasteless to incredible [...]
Winemaker Profile: Shavaughn Wells, Saltram From a very young age Shavaughn Wells knew she would be a winemaker. From commencing her career in family vineyards right through to being the current Head Winemaker at Saltram in the Barossa Valley [...]
The Bread and Butter Project Paul Allam, one of Sydney’s favourite bakers as co-owner of Bourke Street Bakery has recently announced his brand new baby, The Bread and Butter Project [...]
Is This The Best Grange Ever? The time-honoured Penfolds tradition of sourcing the best fruit from the best regions and skillfully blending to the Penfolds house style, the Icon and Luxury collection holds special significance amongst generations of wine collectors [...]
Qantas epiQure artfully begins Cheese and Wine Series The anticipation was rising as it neared 6pm at the Boutwell Draper Gallery in Redfern last night, Wednesday 17 April, as Qantas epiQure welcomed members for the first event in a series of Cheese and Wine evenings [...]
Grape Profile: Shiraz Shiraz, or Syrah to the French and Americans, is one of Australia’s favourite grapes [...]
Stars and Snow – Niseko Chef Yuichi Kamimura Yuichi Kamimura got the break of a lifetime, as one of the only Japanese chefs to be allowed to train in Tetsuya Wakuda’s kitchen [...]
