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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.
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 pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
An uptown classic from a downstairs favourite.
Simple, it has been said, can be tough to pull off. Not so the
20th Century, a 1930s cocktail that's as devastatingly effective as
it is easy to throw together. All you need to remember is that,
like anything vaguely Martini-related, it needs to be really,
really cold. "The secret is to create the balance between the lemon
juice and the white crème de cacao and shake the cocktail until it
is completely ice-chilled," says Deniz Memed, assistant manager of
esteemed Melbourne bar The Den. If you've got the freezer space and
can plan ahead, consider splashing your glasses with water and then
chilling them down overnight beforehand, along with the gin. The Den at the Atlantic, Riverside at
Crown, 8 Whiteman St, Southbank, Vic, (03) 9698 8889.
THE 20TH CENTURY
Place 45ml gin (Memed uses Tanqueray), 20ml white crème de cacao, 20ml Lillet Blanc and 15ml lemon juice in a shaker, fill with ice, shake hard, and strain into a chilled cocktail glass. Garnish with a twist of lemon and serve.
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