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Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Black’s Leisure Suit

Taking it easy with a late-spring refresher.

Teage Ezard's Black restaurant has barely opened and yet the bar already has plenty of buzz, not least of all for this refreshing apéritif. The Leisure Suit's name, says bartender Michael Chiem, stems not from 1980s computer game favourite Leisure Suit Larry in the Land of the Lounge Lizards so much as from his philosophy that a bar should make for a marriage of business and pleasure, of professionalism and conviviality. "I have no secret mixing tips to share, unfortunately," he says, "but a good start to making a good drink would be never to compromise on the quality of your ingredients." Black by Ezard, Level G, Harbourside, The Star, 80 Pyrmont St, Pyrmont, NSW, 1800 700 700. 

BLACK'S LEISURE SUIT
Muddle a thick slice of cucumber in the bottom of a shaker or tin, add ice, 50ml Plymouth gin, 15ml Védrenne elderflower cordial, 30ml cloudy apple juice and a very small dash of rosewater and shake hard. Pour through a fine strainer into a chilled cocktail glass, garnish with dried rosebuds and serve frosty.

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Signature Drink: Spice Temple's Ox
14.07.2017
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06.07.2017
Gin trains, hotels and festivals
26.06.2017
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26.05.2017
Sydney's Neighbourhood cafe is giving away free coffee
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