Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
A Martini for whiskey drinkers? What better winter tipple?
"If whiskey were French, this is my interpretation of what it
would taste like," said American cocktail writer (and sometime
GT contributor) David Wondrich of his invention. "Suave,
subtle and utterly untrustworthy." Whether it's Wondrich's logic or
his recipe we can't say, but one way or another, the Weeski has
impressed the good folk at Grandma's spin-off The Wild Rover enough
to earn a place on their cocktail list. "It's a cracking Irish
whiskey cocktail," says Rover James Bradey. "Simple, clean
flavours, straight to the point and a lesser-known classic, which
fits right up our street." The Wild Rover, 75
Campbell St, Surry Hills, NSW, (02) 9280 2235.
Pour 30ml Irish whiskey (the Rovers like to use 10-year-old Bushmills), 20ml Lillet Blanc, 10ml orange liqueur and two dashes of orange bitters into a mixing glass, top with ice to fill, stir for a good 40 seconds to chill thoroughly, strain into a chilled cocktail glass or coupette, garnish with an orange twist and serve.
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Looking for a new summer drink? The search is over.
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