daily bites

eat out

eat out


Myffy Rigby Christine Manfield is cooking at Berta for the next five weeks - and it's a pasta party you'd be crazy to miss.

Chocolate and salt caramel tart.

Photo: Steven Siewert

eat out


Matt Holden This semi-permanent shipping container pop-up ticks all the boxes.

Rudimentary cafe in Footscray is niftily fashioned out of three shipping containers.

Photo: Supplied

eat out

eat out


Ellacure, Belconnen

Bryan Martin The dishes and wine list at this venue carry a comforting mixture of value for money, charm and interest.

Ellacure's zucchini and haloumi fritters, tomato relish, pesto, and raita.

Photo: Rohan Thomson


Copper Chimney

Copper Chimney on West Row, Civic.

Natasha Rudra You will discover very competent traditional dishes that don't break the mould at this Civic venue.

Rating: 2 out of 5 stars
Reader ratings (16)

Pod Food


Catriona Jackson This is a lovely little restaurant for a special night, where respect for ingredients and genuine culinary skill are the stars.

Rating: 2 out of 5 stars
Reader ratings (39)



Mushroom magic in miso

Mushrooms deserve a lot of love, writes Bryan Martin, who uses them to make an extra-tasty Japanese miso.

Miso soup and rice is delicious on an autumn evening.

Photo: Supplied

Smashing shallots

 Shallots add zip to many dishes in the Canberra kitchen.

Owen Pidgeon shares growing tips and his roast chicken breasts with shallots recipe.


How to froth milk at home

Matt Holden Follow these expert tips to froth your milk for a velvety latte at home.

Well-textured milk is silky, glossy and slick.

Photo: Edwina Pickles



Pick of the bunch

Our wine critic reviews a fine selection for Canberra drinkers and his wine of the week is the Ross Hill Pinnacle Series Shiraz 2013.


Quaffers: Brew reviews and news

Chris Shanahan's beer news, and reviews of Stone and Wood's Limited Release Stone Beer, and Little Creatures Return of the Dread Domestic Stout.



Replay video

How to roll a roulade

We drop by Beatrix Cafe where owner Nat Paull takes us through the daunting task of rolling a roulade. (03:53)