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Bar of the Year 2018
28.07.2017

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.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

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.

Living off the land in winter
27.07.2017

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.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

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.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

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.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Bar Americano's Modern Lemonade

A not-so-soft drink from the deeper recesses of the cocktail canon.

This year Melbourne's pioneering Bar Americano has used Hugo Ensslin's 1916 Recipes for Mixed Drinks as its operating manual, and one of the springier joys in its pages is a Modern Lemonade. "It's a great way to introduce the public to the drier Sherries," says owner Matt Bax. Bar Americano, 20 Presgrave Pl, Melbourne, Vic.

Cut a lemon into quarters and muddle it in the bottom of a mixing glass with 2 tsp of icing sugar. Fill the glass with cracked ice, add 30ml dry Sherry and 30ml sloe gin, shake well and strain into a Collins glass over freshly cracked ice. Top with soda water and serve with a slice of lemon dusted with icing sugar on the side.

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Signature Drink: Spice Temple's Ox
14.07.2017
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06.07.2017
Gin trains, hotels and festivals
26.06.2017
Bloody Shiraz Gin is back with a 2017 vintage
26.05.2017
Sydney's Neighbourhood cafe is giving away free coffee
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