Richard Cornish
Richard Cornish
Richard Cornish writes about food, drinks and producers for Good Food.
‘The tourists have stopped coming’: Well-known restaurants close in regional Victoria
Cost-of-living pressures are biting regional hospitality businesses hard, with many forced to close their doors.
- by Richard Cornish
Are the world’s favourite oozy cheeses in danger of extinction?
Experts warn brie and camembert may fall victim to their own success.
- by Richard Cornish
The milk bar is back – complete with Chiko Rolls – but not as you may remember it
There’s a growing trend of bars and cafes setting up shop in former milk bars and corners stores, and Gippsland’s East Handy Store is leading the charge.
- by Richard Cornish
How long your leg of ham will last and other crucial food safety questions, answered
How long can you leave food out for? How long will a leg of ham last in the fridge? And other big questions for Boxing Day and beyond.
- by Richard Cornish
‘We need people to come back’: Grieving Daylesford tries to move on
Locals in the central Victorian tourist destination have been shaken by a recent tragedy but are keen for visitors to return.
- by Richard Cornish
From little tins big things grow: Tiny Aussie seafood company joins the #tinnedfish party
The TikTok trend of ‘tinned fish date’ night just got even better with a local addition to the charcuterie board.
- by Richard Cornish
Is this the end of suckling pig on Melbourne restaurant menus?
Victoria’s main supplier of suckling piglets is struggling to find an abattoir, and the knock-on effect is making life difficult for some of the city’s top restaurants.
- by Richard Cornish
Here’s the charcuterie top chef Peter Gilmore has dubbed Australia’s best
Padstow salumi maker Robert De Palma is making charcuterie the traditional Italian way, using techniques passed down by his father.
- by Richard Cornish
How this artisan producer quit investment banking to make some of Australia’s most sought-after cheeses
Section28 is small artisan producer in Woodside in the Adelaide Hills producing European-style alpine cheeses that reflect their South Australian terroir.
- by Richard Cornish
Can you make risotto with brown rice?
Is white rice the only grain in town when it comes to making the classic Italian dish?
- by Richard Cornish