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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.

Glenfiddich 125th Anniversary

Lovers of whisky gathered in Sydney's Centennial Park on Monday 14 October to celebrate the 125th anniversary of the foundation of the Glenfiddich distillery. To commemorate the milestone, the Speyside distillery has released 286 bottles of a 1987-vintage reserve single malt, Glenfiddich Anniversary Vintage, named as one of their rarest ever made. We went along for a night filled with jigs and drams and did our best to knock that number down a few digits. 

The food Whisky played its part in the eats as well as the refreshments, deployed in cures, glazes and infusions by chef Paul Kavanagh. Proceedings at Centennial Parklands Dining kicked off with salmon cured in 12-year-old Glenfiddich followed by oregano chicken glazed with the 18-year-old and served with fondant potatoes. For dessert, ice-cream infused with honey and the 21-year-old came with the vanilla crème brûlée, and a dram of the distillery's sweeter 30-year-old served with dark chocolate truffles concluded the night.

The drink Celebrations began with a cocktail of 15-year-old Glendfiddich mixed with Pedro Ximénez and plum bitters followed by drams of the 12-, 18-, 21- and 30-year-old bottlings. The standout of the night, perhaps unsurprisingly, was the 1987 vintage, bottled from a single European oak sherry cask, allowing the spirit to age and taste how whisky would have at the distillery's first pouring 125 years ago.

We loved The music, food and varieties of aged bottles made for an interesting Monday night, but the true highlight of the evening was the Glenfiddich Anniversary Vintage. Only eight bottles have been shipped to Australia, and they've all been snapped up already, despite the $1250 a bottle price tag.

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Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
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13.03.2017
Tasting Australia returns
07.03.2017
Make mine a Grand Cru
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