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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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
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.
What brings people together more than tequila? Tequila, tacos and cake.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Fresh as it may be, this drink comes with a pedigree. The
Whiskey Freezer appears in Crosby Gaige's 1944 Standard Cocktail
Guide says Michael Madrusan, owner of Melbourne's Everleigh
cocktail bar and its soigné new extension, The Elk Room.
"Traditionally it's a Bourbon Rickey," says Madrusan. "We dropped
the E in whisky and changed it to Scotch to better suit our menu.
Madrusan uses 12-year-old Dewar's in the version he makes at the
Elk, and sometimes serves it over a long, large single piece of
ice. Feel free to experiment as your liquor cabinet and ice racks
dictate. The Elk Room, level 1, 150-156 Gertrude
St, Fitzroy, Vic, (03) 9416 2229.
Half-fill a shaker with ice. Add 60ml blended Scotch whisky, 30ml lime juice and 20ml sugar syrup. Shake hard and fast, strain into a chilled highball glass filled with large ice cubes and top with soda. Garnish with a large sprig of mint and serve with lime wedges.
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