Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
If you've met Sam Ross, you certainly haven't forgotten him. Until recently he sported a mullet and a Mohawk (the mullet now hangs on his refrigerator door, still in its hair band). If Ross has made you a drink, you won't have forgotten that either, especially if it was a Penicillin, the drink that's come to be associated with his name. It's well on its way to becoming a latter-day classic. The first time I sat at New York cocktail bar Milk & Honey, some four years ago, I ordered one of these arrangements of smoky Islay whisky atop a froth of ginger, honey, lemon and blended Scotch. It now stands as my favourite cocktail of all time.
When I joined Ross one afternoon for lunch at Brooklyn's sepia-tinged Fort Defiance restaurant, he said, "I'm channelling Gene Wilder," as he greeted me, rolling his eyes toward the puff of hair floating above his forehead. Not unlike a young Dr Frankenstein, the Melbourne native has more than a streak of flamboyance (an old red Vespa and denim suits are among his weaknesses) and is quietly inventive. He didn't realise the Penicillin was a revelation until a waitress at Milk & Honey's sister bar, Little Branch, insisted that everyone should experience the drink at least once. With a cult following akin to that of Dick Bradsell's Bramble or Dale DeGroff's Whiskey Smash, the Penicillin now appears on cocktail lists in establishments all over the world, including Ross's favourite restaurant, Keens Steakhouse in New York. "It gives me great pleasure to think that people might be drinking it long after I'm gone," says Ross. "It's very humbling."
Before he moved to New York, Ross helped build Melbourne's cocktail reputation with his work at the now bygone Ginger, says fellow bartender Matthew Bax of Der Raum. "I'm sure many of the cocktail-competition dudes were well happy when he left for the US," says Bax. "It gave them a chance to win something."
Bax's view that Ross has grown to be one of the finest classic
bartenders anywhere in the world is shared by many in the cocktail
sphere. "And despite his huge reputation he remains ever so
Knowing that New York's cocktail scene was where he wanted to forge a career, Ross sought out Sasha Petraske, the accidental inventor of nouveau speakeasy culture, and his tiny, sign-less back-alley bar, Milk & Honey. For those conspiring to re-create classic cocktail culture, Milk & Honey was and is hallowed ground, praised for its spare, prescriptive yet innovative approach to drinking. The bar has never had a menu, but the barkeeps are catalogues of classic and modern recipes.
Aside from the occasional flamed orange peel, there is nothing extravagant about Milk & Honey's style, and Ross's method is thoroughly informed by this approach. "He has a certain flair," says legendary tiki bartender Brian Miller. "He's extremely creative, and his drinks are well balanced but simple. I know no one else whose cocktail has gone global like the Penicillin." Miller adds, "We worked at Pegu Club together. I couldn't have long hair or jewellery. I got sent home on the first day to shave, and Sam shows up in acid-washed jeans with a mullet and a Mohawk. He looked like he'd just rolled out of a Loverboy video. But he could bartend circles around me. You can do anything you want when you're that good," he laughs. "And that accent - he could insult you and you'd thank him, he's so charming."
It's looking like a watershed year for Ross. He and fellow bartender Michael McIlroy are set to take over Milk & Honey's current clandestine Lower East Side digs when that bar relocates to a new site. They'll open Attaboy, a cocktail bar that promises to be more forthcoming than its predecessor by ditching the reservations-only policy, adding windows and introducing blackboard specials.
From his beginnings as a bartender in Melbourne, Ross has cultivated an ability to intuit a room's energy. "So many young bartenders are so focused on the drinks that they don't grasp the overall concept of being a bartender - having the right music, seeing if there's a situation over here, or if we're going to run out of this," he says. Then, reflectively, he declares, "I still just want to be behind the bar." Luckily, that's exactly where you'll be able to find him. Attaboy.
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