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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
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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
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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

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Finalists for Sommelier of the Year 2018
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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.

The Bowery's Attack

The best defence is a good offence, not least of all in the cocktail cabinet, as this little-known classic amply demonstrates.

"On paper, it looks boozier than it really is," says Steve McDermott, bar manager at pioneering Brisbane watering hole The Bowery, of The Attack. "The Sherry in the mix lowers the alcohol. It's actually very palatable and pretty easy-drinking.'' A bit of a misnomer then? "The Attack cocktail will certainly get your night off to a good start.'' McDermott recommends making your own grenadine (dissolve a cup of sugar in a cup of pomegranate juice on the stove and cool) rather than using too-sweet commercial varieties. "This would have been shaken originally, but stirring gives the drink more clarity," he adds. The original recipe, which appears in Harry McElhone's 1927 Barflies and Cocktails, doesn't call for a garnish, but McDermott says the drink benefits from a lemon twist. Charge! The Bowery, 676 Ann St, Fortitude Valley, Qld, (07) 3252 0202.

THE BOWERY'S ATTACK COCKTAIL
Add 40ml Calvados, 20ml fino Sherry, 20ml Cognac, a dash of anise-flavoured liqueur ("Pernod works fine," says McDermott, "or you could give your glass a rinse with Absinthe"), a dash of grenadine and a dash or two of Angostura bitters to a chilled mixing glass, then add ice to nearly fill. Stir smoothly for 40 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist and serve without delay.

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