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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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

Ice-cream scoops

We've got the scoop on the handiest tools for dishing out your iced desserts. Dig in.

1 Stainless "Soft Touch" ice-cream scoop, $12.95, from Cuisinart.

2 Ecology Provisions ice-cream scoop, $8.95, from David Jones.

3 Piazza ice-cream scoop in medium, $36, from Williams-Sonoma.

4 Zyliss ice-cream scoop, $22.99, from Robins Kitchen.

5 Chef du Monde ice-cream scoop, $9.95, from Maxwell & Williams.

6 Ice-cream scoop, with trigger handle, 60mm, $14.95, from Wheel & Barrow.

7 Gelati scoop in aluminium, $7.95, from Wheel & Barrow.

8 Gelato spade, $9.95, from Chefs' Warehouse.

Related link: ice-cream recipes.

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