| Food & wine |
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FRUITS OF FIELD AND FOREST
 Earthy rich flavour in mid-winter is code for mushroom.
Finding them in a field or a wood in
the morning, kissed with dew, full of promise and ready to throw in the
pot is of course the stuff of magical dreams, but why not dream?
By Cheong Liew with Elizabeth Ho
restaUrant FOCUS: HOTELS AND PUBS
 The Maid and Magpie, or just ‘The Maid’, is one of Adelaide’s landmark hotels.
By John McGrath
FEED THY NEIGHBOUR
 It didn’t take long before the fallen olives staining Mario Cataldi’s white car bonnet spurred him into action.
By Michelle Read
FUMÉ BLANC REVIVAL ?
Here’s a question that shouldn’t baffle the quiz night brains trust for
long: which grape variety, made very much in a single style and
emanating from a single country, constitutes 40 per cent of Australia’s
annual wine imports?
By Charles Gent
CELLAR NOTES
Winter demands wines that are as rich
and comfort filled as the food on the table and, with more than a
passing dip of the hat to the north of Italy, many Australian
winemakers are aiming their wines in this gastro-direction.
By Nick Stock
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