Taking over an iconic restaurant demands a rare balance of honoring deep-rooted tradition while injecting fresh, forward-looking energy. Alongside Pip Parkhouse and Andrew Renfrey, Nick Parkhouse has beautifully safeguarded St Kilda’s legendary Donovans while gearing up for the launch of 597 Hawksburn.https://donovans.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

A bad fire may teach us more than any singular thing in cooking with an offset. Today, we talk through just the amount of information we can learn with a bad fire.

What a day! If you're offered the opportunity to spend an hour or so with Virginia wine legend and winemaker Luca Paschina, his associate winemaker, Daniele Tessaro, along with National Sales Director and Sommelier Holly Rocco Feraci, in the beautiful Palladio Restaurant at Barboursville Vineyards to do a vertical tasting (2017, 2019, 2020, 2021) of their extended maceration Vermentino (with bonus tastings of the 2024 Vermentino Reserve and the 2020 Nascent)....you say YES!

First time in New Orleans, and I nearly choked on powdered sugar within the first hour. Worth it.Down for three days, so I did what I do and ate everything. I have opinions on the turtle soup (I grew up in the sticks, it's turtle soup, guys). I found a boudin egg roll that was one of my favorite thing I ate all trip. I walked Bourbon Street after everyone told me it'd be a disaster, and it wasn't. Best meal of the trip? Lufu which is Indian food. In New Orleans. Go figure.Go watch this

Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every detail from ice and dilution to the order of operations matters. Noah Rothbaum makes the case that cocktail recipes have changed far less than cocktail culture itself, and that The Goto Bartender’s Guide fills in the technical information most recipes leave out. The conversation traces Kenta’s path from Tokyo to New York, his...

As a kid growing up in suburban California, Peabody Award-winning comedian and director Hasan Minhaj wanted Lunchables instead of the rajma chawal and dahi chawal his parents cooked at home. Now he craves those dishes, as well as the ritual of chai and commiseration he shared with his grandparents after dinner, and knows it's up to him to keep that tradition alive for his own kids. He opens up about the teacher who found an outlet for his restless mind, why he wanted to bring the world of collegiate

September sales at Westshore Pizza Valrico reached $36,557, up 108.5% from last September. I share the rewards results, Facebook ads, direct mail plan, box toppers, QR stickers, catering, and operational changes behind this month's update. The comparison needs context. Last September included closures and inconsistent hours. September sales also fell 13.3% from August. Sales growth and profit are different measures. Our newest change was a personal introduction in customer emails. Customer...

Something died. Or the sewer exploded. It's BAD. And we're not even talking about the food. But imagine eating in a sewer. That's what this episode smells like. We can hardly stand it but we're bringing it TO YOU because these are OUR HEROES. Enjoy this more than we enjoy Jack in the Box, which is on thin ice.We're LIVE tomorrow at 6pm CT 6pm CT for a SNACK ATTACK: SNACKLOG Sign up on Patreon to get access and watch the Snack Attack LIVE on discord. Support us directly

2026 James Beard Best Chef Northwest & Pacific RyanRoadhouse is celebrated for marrying Japanese techniques and traditions with fresh local ingredients to create extraordinary meals at his Portland restaurant Nodoguro. What began as a pop-up is now a highly honored destination restaurant. His frequently changing tasting menus are built around themes—everything from the seasons to books, films, memories, and more. And the chef himself remains in the kitchen, not just managing and supervising but

Welcome to episode 2808 of the Italian Wine Podcast and episode 264 of Wine, Food & Travel with Marc Millon. In this episode, Marc is in conversation with Gilda Martusciello of Salvatore Martusciello winery to explore Campi Flegrei, from sunken Roman cities to Piedirosso.They discuss what it means to make wine on an active volcano, how the volcanic and yellow tuff soils shape the wines, and how Campi Flegrei differs from Vesuvius. Gilda also shares how her husband's family helped map the area's

Singer-songwriter Hayley Kiyoko turned her hit song Girls Like Girls into a best-selling book, and now into a feature film that is also her first as a director. She joins Samuel Goldsmith to talk about the 11-year journey to get the movie made. The Japanese restaurant in the film is one her grandma used to take her to in Kelowna, Canada. She also explains why waiting for a crush to come online on MSN Messenger feels like a thriller.Then it's on to food. Hayley talks about her mum's New Year's Day

KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, where listeners filled the aisles at Sabzee Market in Encino. Vanessa Anderson shares why she chose the themes for her five storytellers. Chef and political activistAngel Dimayuga reveals their father’s uncredited idea for the McDonald’s Extra Value Meal and journalist Lauren Bethke

Do bigger burrs make better coffee? Are flat burrs cleaner than conical burrs? And why can two grinds that look the same brew completely differently?Astrophysicist and Coffee Ad Astra author Jonathan Gagné joins Rohan and Ben to unpack what grinders actually do to coffee. They get into particle size distributions, fines, burr seasoning, freezing beans and espresso flow, then tackle the coffee claims that sound certain even when the science isn’t. If you’re new here (welcome), our show dives into

He fishes with the Brisbane skyline over his shoulder — and the city has no idea he's there.Paul Hyland has worked Moreton Bay since 1989. Second-generation crabber, OceanWatch Master Fisherman, and now father to a third generation who's just stepped aboard. One pot at a time, in view of a million balconies. Thirty-five years of changes — in the bay, the rules, the markets — and one big question: what do you hand your son besides a

What makes a bottle of wine worth £10,000, £100,000 or even millions? Is it the vineyard, the vintage, the producer, its rarity or the extraordinary story behind it?In this episode of Eat Sleep Wine Repeat, Janina steps inside the fascinating world of fine wine auctions with Nick Pegna, Global Head of Wine & Spirits at Sotheby’s. From multi-million-pound private collections and rare bottles to intense bidding wars, Nick reveals what really happens behind the scenes of the international wine

Head back to November 2022 when Savva chatted with his magnificent high-school friend Natalie Imbruglia. The candid conversation covers everything from growing up on the Central Coast, a cringe-worthy meeting with Sophia Loren, leaving school in year 11, and the fame and flounder of Neighbours stardom in London. On the menu: Nonna's pasta, Mum's rainbow sandwiches, and the creamiest of pistachio granitas on the island of Lipari. Catch her tour dates in Aus and the UK here -

“The freedom in beer pairing is much, much bigger than with wine.”Rob and Bronwyn Kabboord have been responsible for some of the most enjoyable – and often spectacular – beer and food pairings I’ve experienced. And I’m pretty sure there will be plenty of others out there who can say the same.During their time running Merricote in Westgarth, they combined Rob’s incredible dishes and a legendary cheese trolley with Bron’s award-winning wine list and an adventurous, expansive approach to beer rarely

Today I want to talk about Switzerland - what we can learn from Switzerland about food and nutrition, and some traditional Swiss habits that are worth copying. Switzerland is one of my favorite countries because my parents loved it and took me there many times as a child. I have wonderful memories of falling into deep snow, of snowball fights, tobogganing, and then of course, the food! I remember going to places like the tiny little town of Zermatt below the Matterhorn mountain, to a warm

Dave cooks a dish best served hot, Nashville hot chicken, while discussing a dish best served cold...REVENGE. Grudges, rivalries, and some good old-fashioned grievances are talked about in this episode, from how they help us innovate to how long they should last. Also talked about in this episode? Who won the East Coast versus West Coast rap beef, the greatest revenge ever inflicted upon Dave, and how to let anger go.For your chance to sit at our counter in Los Angeles, write us at