Cyclists at the Tour de France consume unfathomable amounts of food as they compete in the nearly 3,500-kilometre race over 21 days. Consistent eating can make the difference between securing the yellow jersey or suffering an early exit. But as they wend their way around France, can cyclists enjoy the regional cuisine? Or does the local fare remain tantalisingly out of reach?
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Critical eating — A crash course in food reviewing
Everyone's a critic, but there's an art to the well-considered, expert restaurant review. Besha Rodell is an award-winning writer and the chief restaurant critic for The Age. She's written for The New York Times, Food & Wine, Bon Appetit and many others. Now she's written a memoir, Hunger Like a Thirst, which is about her life, her love of food and how good criticism can become an integral part of a city's culinary life.
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Food in space! 02 | Meals on Mars
In episode two of our series on food in space, we're travelling beyond the exosphere to discover how we might feed ourselves during voyages into deep space and how that technology could change what we eat here on Earth. We learn about new farming techniques optimised for hostile environments, the Australian plants hitching a ride to the Moon in 2026, and a protein source that can be manufactured 'from thin air.'
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Food in space! 01 | Eating in orbit
Space: The final gastronomic frontier. For the brave souls who venture far above the world, when they get peckish, can they rely on more than a floating tin can of food? The first meal in space was beef and liver paste squeezed from a tube, but what do we find in the space kitchen of today? Food in space is our next culinary adventure.
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One with everything — How Australia eats the world
What's on the menu this week? For many Australians, food is an adventure with limitless potential. A lamb roast on Sunday, a meat pie at the football, and perhaps a toastie with warrigal greens, kimchi and burrata at the local café. Our palate embraces everything from meat-and-three-veg simplicity to unique flavour combinations incorporating foods from all corners of the globe. How did we get here?
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.
Australia