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Photo: Seasons to Share by Jacqueline Alwill

Zucchini Pasta with Prawns, Chilli and Lemon

Zucchini pasta, also known as zoodles or zuchetti, has become one of the best alternatives to wheat-based pasta due to the neutral flavour of the zucchini and its ability to hold its shape and soak up delicious flavours. There are plenty of tools around to make these zoodles, but you don’t need fancy equipment or […]

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Photo: Grant Brooks

X74: One of Coogee’s Finest

This may be the best eatery that I have reviewed for The Beast. If you live in Coogee and have not eaten at X74, you need to go there immediately. What Tim Hughes and Nathan Hollowell have created here is much more than a café, and much more than a restaurant. It isn’t new – […]

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Photo: Tamika Woods

Chai Spiced Banana Bread

Winter is the perfect time for baking. Give this deliciously moist banana bread recipe with a hint of chai spices a go next time the rain tries to ruin your weekend. It’s perfect fresh from the oven or toasted with a spoonful of coconut yoghurt and raspberries on top. Preparation time:10 minutes Cooking time: 50 […]

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Beechworth’s Best – A Wander Through Warner Vineyard

The Warner Vineyard has made quite a name for itself. Fruit from the vineyard is sold to two highly regarded producers: Giaconda and Jamsheed. Giaconda is generally recognised as being in the highest echelon of Australian producers, and sommeliers go nuts for Jamsheed. In 2012, the winemaker from Jamsheed, Gary Mills, started making wine for […]

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Baked Eggs with Spinach and Labneh

Baked eggs are such an easy, impressive brekky dish, with a banging combo of proteins, carbs and fats. This recipe is both gluten and sugar free, meaning the coeliacs and health freaks out there will love it. My top tip when cooking this dish is that if the eggs still look slightly undercooked on top […]

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One of the doozy burgers from Macelleria...

QTips #8 – Bondi’s New Kids on the Block

Jumping the gun is not a negative. You have to look ahead to see where you’re going; to not prepare is foolhardy. In this case it means looking towards the warmer months, because they aren’t really that far away. July is Sydney’s coldest month; that’s a scientific fact – I read it in a book. […]

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Photo: Con Ventionoven

The Unreliable Guide To… Cooking

Why is everyone so obsessed with watching TV cooking shows? The telly is full of this nonsense and all my friends love it. Don’t get me wrong, food is great, but I have absolutely no interest in watching how it’s made. Having to endure this drivel on TV is bad enough, but when my mates […]

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Photo: Jacqueline Alwill

Warm Pumpkin, Quinoa and Cabbage Salad

Pumpkin has to be one of my all time favourite vegetables for the cooler months. It’s grounding, wholesome, nourishing, beautiful in colour and rich in flavour. With this recipe I’ve teamed it with quinoa, parsley, cabbage and walnuts, and the dressing is the perfect combination of syrupy sweetness and a touch of spice to finish. […]

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Photo: Alex Russell Instagram @OzWineGuy

Hightailing It Down to Hoddles Creek Estate

The D’Anna family set up Hoddles Creek in the Yarra Valley in 1997. They have developed a reputation for producing great quality Pinot Noir and Chardonnay, along with some other interesting drops, including Pinot Blanc, Pinot Gris, Merlot and Cabernet. The wines are essentially split into three ‘levels’: the 1er (Premier) range, the Estate range […]

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Photo: Tamika Woods

Raw Banoffee Slice

The perfect combination of crunchy biscuit base, creamy frozen banana and sticky, sweet caramel, this raw banoffee slice is the ideal healthy alternative to the original decadent pie. Ingredients (Serves 6-8) Biscuit Base 1 cup buckinis (raw, activated buckwheat) 1 cup oats 1/2 cup desiccated coconut 7 medjool dates, pitted 3 tbsp tahini 1 tbsp […]

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