The Rise of Hastings’ Brave Brewery’s Tigermilk Ale
Brave Brewery’s Tigermilk IPA, the flagship product of the Hawke’s Bay‑based brewer, accounts for roughly 60% of its output, with an average of 2,600 litres brewed each week. The beer earned the 2025 Champion New Zealand IPA award and is celebrating its 10‑year anniversary while sales continue to climb. Its distinctive tiger‑cow branding has sparked a cult following, including tattoos and talk of lifelong discount perks. The brew’s hop‑forward profile and consistent quality have turned a regional ale into a cultural touchstone.
US (NE): Omaha Restaurant Using Hydroponics to Grow Ingredients
A restaurant in Omaha has installed a LED‑lit hydroponic system to grow leafy greens and herbs directly on its premises. The move is part of a broader surge in vertical‑farm adoption, highlighted by industry announcements such as Premier Tech’s Controlled...
Restaurant Tycoons
The Age’s "Restaurant tycoons" series profiles ten influential figures shaping Melbourne’s dining landscape, from former student Tinee Suntivatana’s staff‑support venture to chef‑entrepreneur Daniel Andrews’ political foray. It chronicles high‑profile feuds, such as Shane Delia’s clash with George Calombaris, and personal setbacks, including...
I Discovered This "Cloud" Coffee in Vietnam and Now It’s My Afternoon Ritual
Vietnamese egg coffee, or cà phê trứng, blends robusta coffee brewed with a traditional phin filter and a light, whipped egg‑yolk foam sweetened with condensed milk. The drink was invented in 1946 by bartender Nguyen Van Giang at Hanoi’s Sofitel...
For The Easiest Ice Cream Cake, Use This Pan You Probably Already Have
Mimi Council, a former bakery owner and recipe developer, advises using a springform pan for homemade ice‑cream cakes. The pan’s removable side walls let you lift the frozen layers without cracking, eliminating the need for parchment or plastic wrap. She...
The Saucy Red Flag You Should Never Ignore At Barbecue Restaurants
The article warns diners to watch for a key red flag at barbecue restaurants: meat smothered in sauce rather than presented plain to highlight its smoky flavor. It explains that authentic barbecue relies on a dry rub and slow smoking,...
This Midwest Bakery Chain Is Vanishing — But Still Hanging On In A Few Places
Bakers Square, a beloved Midwestern bakery chain known for its signature pies, grew from a single Des Moines eatery in 1970 to more than 140 locations at its height. After a series of ownership changes—including Pillsbury, VICORP, and American Blue Ribbon...
Shila Kitchen Brings Persian Classics to The Hub in Bondi
Shila Kitchen has opened its doors at The Hub in Bondi, adding a dedicated Persian kitchen to the suburb’s burgeoning all‑day precinct. Founder Saba Taghavi brings family‑rooted recipes, from milder Persian coffee to house‑made preserves, to a menu that spans...
The 2 Ingredients For Perfect Pasta, According To An Italian Chef
Chef Jasper Mirabile Jr., owner of Jasper’s Restaurant, says perfect pasta hinges on just two ingredients—water and salt. He advises adding roughly ½ tablespoon of sea salt per gallon of water before it boils, which raises the boiling point and seasons...
Five Sydney Royal Easter Show Winners You Can Cook with at Home
Gourmet Traveller highlighted five Sydney Royal Easter Show winners that are now available to home cooks: Del Bocia’s buffalo‑cream butter, Printhie Wines’ 2016 Swift sparkling, Stockyard Beef’s Black wagyu, Kenilworth Dairies’ honey yoghurt, and Wilson Family’s sunset late‑harvest olive oil....
Plan Steakhouse Reservations For This Time For The Best Experience
Executive chef Sam Hazen of Palladino's Steak & Seafood advises diners to book between 6:00 p.m. and 7:30 p.m. for the optimal steakhouse experience. Early reservations secure fresher staff, attentive service, and avoid kitchen bottlenecks that often arise during peak dinner rushes....
Pistachio Tiramisu Is A New Take On A Classic Recipe
Miriam Hahn introduces a pistachio‑infused tiramisu that swaps traditional espresso notes for pistachio paste, extract, and a dusting of ground nuts. The no‑bake dessert serves six and requires about 4.5 hours of prep, most of it chilling. Raw pistachios are recommended...
The Best Way to Scramble Eggs (I Tested 6 Methods!)
Food editor Andrea Rivera Wawrzyn tested six scrambling techniques using identical large eggs, a low‑heat nonstick pan and butter. Pre‑salting the eggs for 15 minutes delivered the highest score, a flawless 10/10, by producing a tender, fluffy curd without sacrificing...
Say Goodbye To Dry Cakes With This Bakery-Approved Water Trick
Baker Lynne Just explains how a bain‑marie water bath can keep delicate cakes moist and prevent cracks by regulating heat and adding steam. The method works well for sponge cakes, Japanese cakes, flour‑less chocolate tortes and cheesecakes, but can ruin...
Simon Kim Unveils Three Dining Concepts at 550 Madison in Midtown
Simon Kim’s Gracious Hospitality Management is debuting three distinct dining concepts—Bar Chimera, a multi‑bar lounge; a new Midtown outpost of his Michelin‑starred Korean steakhouse Cote; and the upcoming Sushi Yoshitake sushi bar—within the iconic 550 Madison building. Bar Chimera features a martini, whiskey, and wine...