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Back in 1966 we featured a guide to Australia’s burgeoning wine regions and recipes to win a man’s heart.
What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.
Chicken is the roast with the most of the moment.
Named and modeled after a 1980s South Australian country dining classic, The Summertown Aristologist is an ultra-casual gastro restaurant from local winemakers.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
What brings people together more than tequila? Tequila, tacos and cake.
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.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
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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