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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Lychee Lounge’s West End Wit-Cooler

Two seemingly disparate ingredients, one thoroughly refreshing cocktail.

"Combining two of my favourite summer ingredients - beer and watermelon - we wanted to create a cooling yet slightly complex cocktail to combat Brisbane's summer heat," says Perryn "Pez" Collier of the drink he created for West End's veteran Lychee Lounge as booze boss for the Moubment Group. Lychee Lounge, 2/94 Boundary St, West End, Qld, (07) 3846 0544

Muddle some chunks of watermelon in the bottom of a tall glass (or simply add 60ml freshly juiced or blended watermelon), add ice to fill, stir in 40ml Aperol, sugar syrup to taste (Collier uses 5ml), top with wheat beer and serve.

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