In the foothills of Mont Lozere, Keith Austin takes time to realise a simple dream: to make a cassoulet replete with duck confit, a pork knuckle, and of course ...
Take inspiration and update your dinnerware with our stylists' favourite new-season design pieces.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Our restaurant critics' picks of the latest and best eats around the country this week.
For lovers of bitter Italian booze, things in Australia have never looked sweeter.