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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.
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.
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.
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 Chekhov of the suburbs, one of the great American masters of the short story, immortalised in cocktail form.
"We got the inspiration for listing this cocktail from the John
Cheever story 'Reunion'," says Baxter Inn and Shady Pines partner
Anton Forte. "It tells the story of a young man who meets his
father after many years. His father takes him out for a lunch of
Beefeater Gibsons and drunkenly abuses bar, restaurant and
newsstand workers. It's sad, funny, and simply a beautiful story."
As for the drink - the classic Gibson variation on the martini -
Forte says that made properly, "this little sucker hits all the
rights spots. It's strong, aromatic, textural and salty. I love
it." As strong, aromatic, textural and salty, dare we say, as the
rather Cheeveresque Baxter Inn itself. The Baxter Inn,
Basement, 156 Clarence St, Sydney.
THE BAXTER INN'S CHEEVER GIBSON, OR HOUSE MARTINI
Pour 10ml of chilled dry vermouth and 50ml of Beefeater gin straight from a bottle kept in the freezer into a chilled mixing glass. Add ice and stir until the spirits are blended, diluted and thoroughly frosty. Double-strain into a frozen vessel ("we use a martini tin," says Forte, but a well-chilled cocktail glass will do nicely), garnish "with your delicious pickled onion" and serve.
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