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7:20AM Saturday 09 August, 2008 Sunshine Coast weather Mostly sunny min 6° - max 21°

Food and wine

Home brew boom

Home brew boom

Formerly the denizen of the backyard shed where crotchety old men tinkered alone and woke their neighbours with the explosions that often plague amateur chemistry, home brewing has returned to the house, put on a new shirt and brought with it a younger attitude.

The price is ripe

Next time you're complaining about the price of meat, take a look at the cost per kilogram of your favourite chocolate bar.

Screaming for Luigi's ice-cream

If fourth generation ice-cream maker Luigi Barosso worked for a big ice cream company, like Streets or Peters, he’d would probably get the sack.

Pub fare goes upmarket

Irish Murphy’s in Noosa Junction is flying the flag for the Sunshine Coast for the 2008 James Squire Chef’s Match.

The Big Red returns

Coast wine buffs Terry and Michael Beauchamp are reintroducing their Big Red wine tastings after taking over the refurbished SurfAir Tavern at Marcoola.

Grape expectations

Celebrity wine buff Matt Skinner has sniffed, swirled and spat his way around the globe and is perched on the cusp of stardom.

A taste of the high life

The Winter Fine Wine and Ale Tasting Afternoon is scheduled for the Ettamogah Pub at Palmview on Sunday.

Swiss cheese, please

Australians are developing a taste for Swiss cheese and that spells success for a Eudlo man who set up a boutique factory on a Eudlo farm.

When only the French will do

Nothing compares to biting into a fresh croissant baked by someone who really knows what they're doing.

Snagging the top awards

Two Sunshine Coast butcheries are regular winners in the Sausage King stakes.

Coast avocados set for European export

Sunshine Coast avocados could soon be on dining and restaurant tables across Europe with a trial to assess their suitability for transport by sea progressing well.

Coast's top restaurants

The creme de la creme of the Sunshine Coast's dining scene vied for honours at the local restaurant and catering industry's night of nights.

Quirky coffee

Whether you’re a traditionalist or you like the ultramodern designer coffees, be game and try something different as baristas increasingly turn their skills to making quirky coffee.

School lunch revolution

Coming up with menu ideas that are new, easy to make, appealing and healthy is a real challenge, so Queensland Association of School Tuckshops has developed its own cookbook for schools.

Redclaw Japanese-style

Shinichi Maeda, chef of Sunshine Beach restaurant Wasabi, shares one of his special Japanese recipes to help you finish any meal in style.

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