Sydney Morning Herald, The Age (Melbourne) and Brisbane Times all publish the same cooking feature about TV chef Adam Liaw’s “red wine apple crumble.” Each source frames the dessert as an apple crumble that uses red wine, suggesting it is a more “grown-up” variation on the classic comfort dish. The articles also share the same description that the recipe will appeal to both adults and “the big kid” in everyone, indicating it is positioned as approachable despite the added ingredient. While the provided summaries do not include specific ingredients, cooking steps, or measurements, the outlets’ shared wording suggests they are presenting the same recipe concept and general appeal. Overall, the coverage focuses on a single dish—red wine–flavoured apple crumble—rather than broader culinary news, and presents it as a way to refresh a familiar dessert with a richer flavour profile from red wine. The sources align on the title and the introductory characterisation, emphasizing enjoyment and accessibility.