Explainers

The what, when, where and how of the foods we love.

Though they’re available here year-round, oysters are in fact seasonal. The mustard-yellow strands on the inside of a sea urchin shell are the creature’s reproductive organs, and that's what you’ll be eating when you order it. Poke, the Hawaiian fish dish, is pronounced poh-keh – not “pokay”, or even worse, the word used to describe prodding someone with a finger.

Purple Reign: What Is Ube, the Electric-Violet Yam Taking Social Media by Storm?

Food & DrinkUbe desserts are blowing up online for their striking colour – but the starchy root vegetable they’re made with has been a staple of Filipino and other Southeast Asian cuisines for centuries. Here’s where to try it.

Explainer: What is Teff, the Key Ingredient in Ethiopian Injera?

Food & DrinkThe ancient grain is eaten with every meal in Ethiopia, but unlike quinoa or farro, the nutrient-dense food is largely unknown to the rest of the world.

Mooncakes: An Explainer, From Red Bean Paste to Revolution

Food & DrinkHere’s what you need to know about those intricately decorated festive Asian cakes that turn up this time of year. Their history stretches back over 3000 years, and sometimes they contain custard.

Mafaldine Mania: The Pasta Is Popping Up on Menus Across Australia – But What Is It? And Why Is It So Popular?

Food & DrinkThese pretty ruffled ribbons of pasta are hugely versatile, partnering well with both silky and meaty sauces. We unpack the story behind this Naples native, what makes it so covetable, and the best way to eat it.

Pandan: An Explainer

Food & DrinkIt’s known as “the vanilla of the East” and its use varies between countries and regions in Southeast Asia and South Asia – you’ll find it in coconut rice, curries, cocktails and bright-green desserts. As it makes its way onto a growing number of menus across the country, we unpack what it is, what it adds to dishes, and where to find it.

Oysters: An Explainer

Food & DrinkEverything you need to know to enjoy this salty treasure of a mollusc – including why you should never swallow them whole.

Rubia Gallega: Australia Has a New Premium Beef That’s More Tender Than Wagyu, Extremely Rare, and Available In Only One Restaurant

Food & DrinkIts meat is twice the size of an Angus, and marbled like Wagyu, with an earthy, nutty flavour. You’ll find it in one restaurant in the country, and even then only very occasionally.

Birria Is Taking Off in Australia, But What Is Birria and Where Did It Come From?

Food & DrinkThe Tiktok-famous, crunchy, gooey, consommé-dipped quesabirria is a distant cousin of the centuries-old original. We unpack its history and where you can find it.

Caviar: An Explainer

Food & DrinkEverything you need to know to be an expert on this creamy delicacy – including why you should eat “bumps” of the briny good stuff off the back of your hand (and where you can do it).

Oat Milk: An Explainer

Food & DrinkIt’s becoming the dairy milk replacement of choice for the lactose intolerant and those with plant-based diets. But how do you milk an oat?

Malatang: An Explainer

Food & DrinkThe Sichuan street food obsession – sometimes known as pick-and-mix express hotpot or hotpot for one – is the cause of queues around the country. Here’s where to get it, and how to order.

XO Sauce: An Explainer

Food & DrinkThis umami-rich ingredient can impart a complex flavour like nothing else, which explains why we’re seeing it on more and more menus. But what makes this condiment so special?

Seaweed as Food: An Explainer

Food & DrinkIt’s the slimy salad of the sea, the umami in your dashi and the wrap on your hand roll. But how else is it being used by chefs? And what’s its potential for growth in Australia?

Reducetarians: An Explainer

Food & DrinkWhat it is and why you’ve heard about it.

Tsukemen: An Explainer

Food & DrinkA ramen style inspired by a traditional Japanese dish.

Sea Urchin: An Explainer

Food & DrinkWhat are they, what do they taste like, and why are they now on menus around Australia?

Hawaiian Poke: An Explainer

Food & DrinkIt’s hitting menus across Australia. But how is it different to other raw-fish dishes such as ceviche and tartare?

Orange Wine Explainer

Food & DrinkAlong with terms such as natural and biodynamic, “orange wine” is popping up on wine lists everywhere. But what is it exactly?

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