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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
Here’s what to expect when the international event arrives next April.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
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.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
A nutty, boozy libation fit to do nanna proud.
"This drink is named for my grandmother, Kitty Molloy, a
Melbourne girl from good Irish stock who was fond of a wee Sherry,"
says Harriet Leigh, bar manager of newish Darlinghurst speakeasy
The Hazy Rose. "I've used Bushmills Black Bush whiskey in a nod to
her heritage and Pedro Ximénez in honour of her taste." Leigh and
Dominique Easter, The Hazy Rose's owner, like to drink a couple of
these numbers while they eat through the bar profits in the form of
their own body weights in blue cheese. "At the moment we're serving
it with Tarwin Blue from Kitty's home state of Victoria," Leigh
says. "It's a killer combination when it's raining, although it'd
probably be great even if it was 40 degrees outside. Cheese and
whiskey are always great together." The Hazy Rose, Level 1, 83 Stanley St,
Darlinghurst, NSW, (02) 9357 5036.
THE HAZY ROSE'S BLACK BUSH KITTY
Pour 45ml Bushmills Black Bush whiskey, 15ml Pedro Ximénez and a dash of Angostura into a shaker or bar glass half-filled with ice and stir well. Strain into a chilled coupette and garnish with a twist of orange peel (flame the peel over the drink first if you want to go for a Harriet Leigh, Hazy Rose-style flourish). Serve without delay. Blue cheese optional.
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