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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
The Potts Point brasserie was here for a good time rather than a long time.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Yoghurt drinks are coming at you thick and fast.
"I've put a twist on a classic known as the Ramos Gin Fizz to
create the Eros Gin Fizz," says Nick Reed of Melbourne bar 1806.
Yoghurt isn't much called for in the traditional cocktail canon.
But perhaps its day has come: a mere stone's throw away, at
Demitri's Feast in Richmond, bartenders mix house-made yoghurt,
cucumber juice and Martin Miller's Gin infused with grilled lemon
in a siphon gun to a recipe designed in part by Luke Whearty of
Trink Tank consultancy to make a foamy shot they garnish with baby
mint leaves and fennel seeds and call a Demitri's Sour. Now that's
what we call cocktail culture. Drink up. 1806,
169 Exhibition St, Melbourne, Vic, (03) 9663 7722.
1806'S EROS GIN FIZZ
Muddle a 20cm length of cucumber in a cocktail shaker, add 45ml Hendrick's gin, 40ml Greek-style yoghurt, 15ml fresh lime juice, 15ml fresh lemon juice, 10ml sugar syrup, a dash of rosewater and a dash of eggwhite. Shake without ice for 10 seconds, add ice to half-fill, shake again, then strain into a chilled highball, garnish with a sliver of cucumber and serve.
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