As Australians continue to reach for their daily flat white, one Brisbane social researcher has discovered how cafes have changed the way we socialise.
With some help from social media, Australians with a thirst for spirits are fuelling a rush on juniper berries, with one grocer seeing demand double in the past 12 months.
Joel Robinson is one of Australia's few producers of the beverage mead — and he is doing it with an extremely rare olfactory condition that makes almost everything smell like rotting flesh or burnt rubber.
Data obtained by the ABC shows Queensland's costly and time-consuming ID scanning program in nightlife hotspots are barely finding anyone trying to enter venues illegally.
While Australia's qualifications as a beer-loving nation have taken a hit over the last few decades, the amber fluid's popularity is undergoing a resurgence in in Tasmania, with an explosion in micro-breweries.
Fancy a cut-price case of the Barossa Valley's famous "Benfords" wine? China's third largest online shopping platform Pinduoduo might have just the right deal for you.
Craft brewers are on the hunt for a wild selection of ingredients that hipsters will love but most beer makers try to avoid.
A winemaker is leading the push to register Tasmania's method of sparkling wine production in the same way Champagne is protected, shutting out "cheap imitations" and "freeloaders".
Australia exports more than $1 billion worth of wine to China in a 12-month period for the first time, as export records continue to be broken.
How was your morning cup of washed catuai? Or did you go for the natural bourbon to start your day? We explain the science behind the flavour of your morning cuppa.