Food & knowledge
Seven Swedish biscuits: choose contrast for your next fika
Why seven? The old etiquette of the Swedish coffee gathering meets a practical guide to choosing biscuits by flavour, shape and texture.
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Spring on a spear: a practical guide to Australian asparagus
Australian asparagus is back in its main season. Here is how to choose a bunch, keep it fresh and ask the right questions when it appears on a restaurant menu.
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Not every apple is ready at once: a British autumn tasting guide
Eating apples, cooking apples and seasons of use: a practical way to explore autumn varieties, ask better questions at a farm shop and look ahead to Apple Day on 21 October.
Read the story ↗Eating in your city
Swedish brunch at Skansen: what to know about Ida Bauhn’s Verandan
Game, fish and Swedish ingredients shape Ida Bauhn’s brunch restaurant at Skansen. Before booking, check the sitting, children’s prices and how admission is included.
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A, I or M? What Australia’s seafood menu labels actually tell you
Three letters can tell you where the seafood in your dinner comes from. Here is how to read Australia’s origin labels, spot the exceptions and avoid mistaking provenance for a quality rating.
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What makes a Cornish pasty Cornish? Read more than the crimp
The name promises more than a D-shaped lunch. Here is what the protected recipe requires, why the pastry can vary and how a genuine Cornish pasty can be baked outside Cornwall.
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Petit Crenn is coming to Melbourne: an all-day French address to watch
Dominique Crenn’s first Australian venue is announced for October on Collins Street. Here is what the team has confirmed — and what diners still need to wait for.
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A hygiene rating is not a restaurant review: how to read the sticker
A five on the door tells you something important—but not whether dinner will be delicious. Here is how to read food hygiene ratings, check the inspection date and understand Scotland’s different system.
Read the story ↗Good food, good value
Australia’s card surcharge change: what stays on your restaurant bill
Card-payment surcharges are set to go from 1 October 2026, but Sunday and public-holiday extras are different. Here is what Australian diners should check before ordering.
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