Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

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.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

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.

Melbournes finest meet Worlds Best

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Master mixologist

Tony Conigliaro pours a mean cocktail. Not only is his London bar, 69 Colebrooke Row, consistently named one of the best in the world, he's also been Heston Blumenthal's go-to guy on matters mixological. Before a drink makes the list at Colebrooke Row, Conigliaro researches it meticulously, testing it in his lab, sometimes for years before it appears on the bar. He shuns the term "molecular mixologist" but is nonetheless a champion of progressive approaches to drink-making. His new book, The Cocktail Lab: Unveiling the Mysteries of Flavor and Aroma in Drink, with Recipes, is a treatise made for tipplers both casual and professional alike.

Conigliaro was in Australia recently to collaborate with Johnnie Walker Red Label whisky, so GT sat down with him over a few drinks to talk mixing, whisky and the art of the good time.

GT: What's the secret to making good drinks at home?
Tony Conigliaro: Just make it really simple, don't use too many ingredients. If you've got guests coming over and you're having a drinks party or a cocktail party, at the end of the day you want to be hosting your party as well as giving them something that's nice. If you could do something that's simple and effective to showcase what the spirit is all about you've the ideal situation.

What ingredients are necessary for the home bar?
Ice is essential in any bar as is having drinks allocated a specific area. There's nothing worse than trying to make drinks in the kitchen and everything is all over the place. When we've done drinks parties at peoples' houses, we've tried to allocate a place, preferably near a sink, and work from there. Make sure the glasses are clean and equipment is at the ready.

What is the bare minimum, equipment wise?
You can make-do mixing drinks in spaghetti jars if you have to. It's an easy thing to do as long as you have a jug or a decanter. You can use what you've got, but having a cocktail shaker and measuring cup is essential because a lot of bartenders measure by eye and that's something not easily done by people at home.

What would be your ultimate drink?
I love whiskey sodas. I know it's so super simple. Soda is really nice because it's got the CO2, which enhances the flavour, softens it, and brings out the spectrum of the flavours. Apart from that, I love Whisky Bugs: whisky, lemon juice, sugar and it's supposed to be ginger ale but I prefer ginger beer.

If you could magically remove any drink from existence what would it be?
Over-complicated drinks. Drinks that have too many ingredients. I'm kind of like the 'anti-snob' of drinks because I like things that are weird and odd; sometimes you can make things that are really great, so I never really discount them. There are drinks that were sometimes given in bars where there are so many ingredients that you don't know what the base ingredient is or where you are in terms of flavour. There's no flow because it's just so complicated. I think complexity in drinks should result in the final drink being simple. It's about putting simple flavours together with expertise.

How do you feel about being called a "molecular mixologist"?
I don't particularly like it because it doesn't really describe what we do, it's very narrow. We choose to use science to make our drinks, but they are not all scientific. I prefer to see them as more 'romantic', in way, because we look at the stories and narratives of drinks, the structures of drinks, and it's about the beauty of those structures and what story we're trying to tell. So I think it's about being creative or making more creative drinks.

Do you make drinks for yourself at home?
Everyone always jokes with me that I never have any ingredients at home; I don't even have a cocktail shaker. You know, when I'm at home, I'll be cooking with a glass of wine and that's' about it. I know it's not much, but work is work and home is home.

When you're not cooking with a glass of wine what's your favourite cocktail and food paring?
I did this great project with Bruno Loubet called The Brainstorm, where we spent six months pairing a cocktail tasting menu with food. When the food menu goes out at The Zetter Townhouse there's cocktails appearing with that and it's quite unexpected. There are dishes that just work so well. My favourite is probably a lobster Bloody Mary, which is literally a Bloody Mary that we pour over a cooked lobster.

Is that your most difficult project to date?
No, that would have to be The Rose. Imagine it as sipping Champagne and walking through an English rose garden. It took two years to perfect. We had to learn how to make a food-grade perfume to make that drink. It was like an obsession because I couldn't get it to work until I'd learnt all the different components and understood how they worked together. It was literally learning how to make perfume and how that structure would work inside a drink. That was a real challenge. By the time I got that to work I fell asleep for six months after that.

How do you handle hangovers?
Miso soup and lots of it. It's my go-to hangover remedy. It just works, it's got all the vitamins and sustenance you need. I always have a big bag of miso paste in my house. Oh, and it's good for you.

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Latest news
The World's Best sommeliers are coming to Australia
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10.03.2017
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Hot Plates: Avenue C Wine Co, Canberra
15.02.2017
Signature Drink: Sweetwater’s Basil Smash
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