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Finalists for 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.

Eau de Vie's bottled bacon Bourbon

Bacon week might be nearly over, but that's no reason to stop celebrating, especially when Sydney bar Eau de Vie has started bottling its bacon Bourbon. Sold under the Experimental Spirits Co. label, the whiskey has a richness and quality that's unusual in bacon Bourbons we've seen in Australia (lots of bars here use very ordinary supermarket bacon, whereas these guys use top-hole stuff from Marrickville's Black Forest Smokehouse).

It's sold right now at select bars in Sydney (Frankie's, Shady Pines, Eau de Vie) and Melbourne (Black Pearl, EDV) with more to come. It'll be available to buy by the bottle soon via Pozible; hop online now and pre-order, and if you're one of the first 100 bacon fans to do so, you'll save $10 on the usual RRP of $80 for 700ml.

Though it's a fine thing taken neat (fireside, preferably; cigars optional), we like ours best in a Bacon Old Fashioned. Made to the recipe of pioneering bartender Don Lee of Manhattan's PDT, it's simply 60ml of the Bourbon, stirred down with 10ml of grade-B maple syrup and two dashes of Angostura bitters over ice. Garnish it with an orange twist and thumb your nose at winter. Yeah, take that, Jack Frost.

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Signature Drink: Spice Temple's Ox
14.07.2017
The Standard opens a bar in Hobart
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
11.05.2017
Where to have a drink this Good Friday
13.04.2017
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