National food news & reviews

Voyager Estate doesn’t sacrifice sustainability for quality. T Australia
Shannon Martinez upscales Smith & Daughters. Gourmet Traveller
What NSW looks like at 70% double jabs. Concrete Playground
Alcohol sales are on the rise with an uptake in Covid cocktails. Drinks Trade
Will restaurants be open by mid October? The Shout
Creating a pinot noir that’s both good and cheap is almost an impossible feat, but Yalumba has done it. The Real Review
What’s next for Sydney’s ‘red light district’. The Daily Telegraph
Terry Durack’s lockdown coping mechanism: baked goods. Good Food
The innovative winery maturing wines underwater. delicious.
How families in the Hunter celebrated Father’s Day. The Newcastle Herald
Melbourne bars up the ante on drinks to-go. Good Food
Get to know Aria’s new head chef, Thomas Gorringe. Broadsheet
Food wasn’t the only thing on John Lethlean’s mind in this week’s restaurant review. The Australian
Regional Victorians can soon enjoy some pub grub. The Age
The City of Sydney greenlights 266 new alfresco-dining zones. Time Out
Whey to go: meet the chefs turned cheesemakers. Good Food
Dining out is off the cards, but that’s not to say you can’t live it up at home. Qantas Travel Insider
Natural wine consumption doesn’t look like it will slow down anytime soon. National Liquor News

International news

Has Eleven Madison Park lost its sparkle? Eater
American vines (begrudgingly) prevail in France. The New York Times
Tourists are back with an attitude in the UK. The Guardian
GELINAZ! events return. Food & Wine Gazette
The simplicity and genius behind Marcella Hazan’s famous tomato, onion and butter sauce. The Washington Post

What we’re eating/drinking:
Melissa Leong’s chicken sweetcorn soup
Jacqui Challinor’s Valrhona Dulcey, burnt butter, honey & macadamia cookies (via Providoor)
Danielle Alvarez’s cauliflower and tofu with spiced chilli relish
The Everleigh Bottling Co.‘s 500ml Manhattans
River Cafe’s chocolate nemesis
Monday Morning Cooking Club‘s glazed honey chiffon cake to celebrate Rosh Hashanah
Bentley‘s rib eye with kombu butter
Carbonara from Marta
Magnums of Ruinart Blanc de Blancs

What we’re reading/doing:
Keeping our team Zooms interesting with Kahoot!

What we’re watching/listening to:
Ash Barty’s mindset coach on how sports psychology can apply to us all in lockdown
The Food Program, talking about all things food PR