Eat & Drink Out

All-Time Favourite Food Articles

Continuing from our All-Time Favourite Travel Articles, and in the lead up to Gourmantic’s 11th birthday, here are our All Time Favourite Food Articles. These aren’t restaurant reviews as such, but articles about food in general, be it produce, markets, tastings, pairings, opinion or food guides.

So without further ado, here are our all time favourite food articles, in no particular order:


1. Oysters at the House

Oysters at the House Favourite Food Articles
“Unopened rock oysters can keep for 2-3 weeks at 14-18ºC. Pacific Oysters are best kept in the coolest part of the fridge, in the crisper. Angasi oysters should be kept in the vegetable crisper with weight on top so they don’t open. ” – Read the rest of the article here.

2. Finger Limes

Finger Lime Caviar

“When you cut a finger lime, tiny caviar-like balls called vesicles are released which burst in the mouth with a concentrated lime flavour. They vary in colour from pale pink to yellow and bright green. The skin colour gives no indication so there is an element of surprise.” –  Read the rest of the article here.

3. Tasting the Mediterranean

toutia-Favourite Food Articles

“And it takes me back…

To another Mediterranean summer long ago. To long hot days spent on a pebbled beach. To an adolescent boy named Hagop, his dark brown eyes peering at me from behind a yellow mask and a blue snorkel.” – Read the rest of the article here.

4. Top 10 Restaurant Gripes

Food & Drink Trends of 2015
“7. One oversized pepper mill kept behind the counter that makes an appearance only when someone asks for it. Double demerit points when they insist on giving it a meagre twist according to their taste and not yours.” – Read the rest of the article here.

5. The Dish of Aleppo: Kabab Bil Karaz – Cherry Kabab

Kabab Bil Karaz Favourite Food Articles
“Talk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna, a small and sour black cherry that grows on the outskirts of the city. It is used in Ambarieyet el Karaz, a sour cherry liqueur.” – Read the rest of the article here.

6. Yasa Caviar

Yasa Caviar Favourite Food Articles
“Place a small amount of Yasa caviar on the back of your hand – or your partner’s – between the thumb and forefinger. Once it has reached body temperature, inhale the aroma before placing it in your mouth. Roll it gently on the tongue before pressing it against the palate to pop and release the flavour of the sea.” – Read the rest of the article here.

7. Egg Tapping and Colouring Easter Eggs

“The game begins after dessert while everyone is still seated around the dinner table. You usually play against the person sitting beside you. Each person chooses an egg from the basket and cups it in their hand. You negotiate with your opponent who is going to initiate the tapping and who is going to be on the receiving end.” – Read the rest of the article here.

8. Syrian String Cheese

Favourite Food Articles
“Known by its Arabic name as jibneh mshallaleh, the white cheese comes in a braided mass that you untangle before you eat.” – Read the rest of the article here.

9. Get FUIC’d in South Australia

Favourite Food Articles
“So what does this massively successful caffeinated liquid confectionery actually taste like? Well… to say it possesses a hidey note commonly found in Kenyan varieties would be a stretch. The mere suggestion it lingers on the palate in the manner of a Dark Roasted Guatemalan would be laughable. Detecting a nutty aroma reminiscent of Costa Rican blends would be little more than the product of a vivid imagination. In spite of these obvious connoisseurial failings, it is not without its charm.” – Read the rest of the article here.

10. What to Eat in Aleppo Syria: A Food and Drink Guide

Kaak Bi Loz (Marzipan)
“The food of the Levant is rich and diverse. Variations on a dish exist between Middle Eastern countries that line up the eastern Mediterranean sea. It’s not uncommon for one country to own a dish and have it adopted by its neighbour. With Aleppo‘s proximity to Turkey and sharing a border with Lebanon, many dishes have mixed origins, much like the Armenian influences which have punctuated the city’s cuisine.” – Read the rest of the article here.

11. The AB at Blue & White Café North Adelaide

The AB at Blue & White Café
“The AB assaults you from the first moment you see it. There’s no pretence here. It’s bold, garish, ugly, gaudy and no matter how artfully the sauce is drizzled over the meat and fried potatoes, it still has the aesthetic appeal of a giant bowl of hastily mixed cobblestones and glue. The aroma of garlic graces your nostrils with the loving tenderness of a swung cricket bat.” – Read the rest of the article here.

Next… All-Time Favourite Events

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.