After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
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Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
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Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
We ask Eau de Vie owner and Shaken, Stirred,
Flamed & Thrown author Sven Almenning why we should buy his
Why should we buy your book, Sven?
I think anyone who likes entertaining, or hosting friends and guests at home should be able to mix up a few killer cocktails. This book is for them. Whether you simply want to experiment with your favourite Eau de Vie signature drinks at home, or are looking for a great classic recipe this book is for you. Unlike most cocktail books we're not just rehashing old classics, but mostly offering our own drinks alongside beautiful photography to help guide you towards cocktail perfection.
Where's the best place to start?
It doesn't get much easier than the classics; a Martini, Martinez, Manhattan and Old Fashioned are great places to start. Then move on to our suggested variations for a bit more fun and added challenges.
What's the toughest recipe?
Mixology really is fairly simple once you have step-by-step recipes, so I'm not sure anything is too hard, especially if you're handy in the kitchen. I'd say the toughest recipes would be those that call for homemade ingredients such as the lager syrup in the Bloomsbury Bitter or the smoked cola syrup in the Fancy Jack & Cola. Those looking for a challenge, however, may have fun learning the throwing technique used for making our signature Blue Blazer.
Does the home mixologist need specialised gear and ingredients?
A lot of the recipes are fairly straightforward and can be made with readily available ingredients. However, as we feature a number of our signature drinks there are, of course, a fair few that require you to make your own syrups, purées and sodas; we often offer instructions on how to do this. As far as specialised equipment, there aren't many drinks in there that can't be made using a cocktail shaker, a bar spoon and a strainer. However, we're big fans of using vintage and fanciful equipment to add an element of theatre.
Best part of the book?
The caricatures of our staff! I think the final chapter on how to make your own, where we talk about the processes that go into creating your own signature cocktails, is pretty neat. Otherwise I think the photography is the best I've seen in a cocktail book, although, of course, I am biased.
The final push?
If you're not sold already what can I possibly say? If it's not for you then surely you have a friend or two who could use a beautiful and banging guide to awesome cocktails. Kapow!
Shaken, Stirred, Flamed & Thrown by Sven Almenning (self-published, $49.95, hbk) is available from Berkelouw Books, Ariel Booksellers, Oscar & Friends Booksellers, Macleay Bookshop and Gleebooks, as well as over the bar at Eau De Vie in Sydney and Melbourne, and online via Eau de Vie's Facebook page.
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