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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
Entertainer Julia Zemiro notes there's little difference between working the floor and treading the boards - character, costume and props included.
The place is full. I mean heaving. It's 1989 on a Saturday night
in Darling Harbour at Bobby McGee's, an American novelty
restaurant. It's a place where the cocktail waitresses wear bunny
outfits and the waiters dress up as popular characters and sing to
the customers - whether they want a song or not.
Here comes Zorro with an armload of deep-fried zucchini. There go Alice in Wonderland and Supergirl serenading a kid and his family with "he's the boogie woogie birthday boy from Bobby McGee's". And then there's me, dressed as a "Hungarian gypsy". It was actually a "Heidi" costume, but I didn't know how to do a "Swiss" accent, so I changed it. I went by the name "Magda the Goat Herder". Genius. And no more quotation marks, I promise.
This was not a theatre restaurant as such, where you sit at long tables of 20 and far away on a stage, actors actually did a show. No, this was a restaurant where the wait-staff just happened to be characters as well. Most customers loved it, but sometimes you would approach a table with an older couple on a date, their eyes pleading: "Drop the palaver. We just want to eat." And I would. Accent gone. Order taken. But still wearing a garland of flowers in my hair and my Heidi corset.
This was a forced kind of theatre. I just love the natural theatricality in the restaurant business. It's all there without having to put on a Carmen Miranda fruit-bowl hat. It's all about setting the stage and getting ready for a performance, much like my favourite scene from my favourite movie about the food business, Big Night, about two immigrant Italian brothers who open a small restaurant in '50s New York.
The scene just before their first service is gold. One of the brothers, played by Stanley Tucci, methodically surveys the dining room, picks lint off a tablecloth, slips a piece of cork under a table leg to stabilise it and has a little apéritif before flipping the "open" sign on the door. It floods me with warmth, that scene. I love the care and precision he takes to prepare the perfect room. And then the last check out the front door, as he picks a cigarette butt from the pavement and flicks it into the gutter. Yes, now the stage is set.
I have done hundreds of stage shows and waitressing shifts in my life, and they often feel like kindred buddies. Backstage you go through your lines, double-check your props, do your hair and make-up, get into costume, then walk out to a room full of strangers and it's showtime.
Out the back of a restaurant, the checklist was similar. I would run through the specials in my head and check my props: a bottle-opener, two pens and an order pad. I'd put on my costume: black skirt, white shirt and apron, then a bit of make-up and pull back my hair. And no matter what kind of mood you were in, you came out from the kitchen into a restaurant full of strangers, and you had to be on.
Some nights a play runs like a dream. The actors are focused, the tension is right and, on this particular Friday night, with this particular audience, the show soars. In a restaurant, when service begins, it's the same. Those nights where no one crashed into each other, meals came out like clockwork, the hours flew by and tips were good. Customers were happy as they shuffled off into the night to make the 8pm performance of The Phantom of the Opera. Like Garçon!, another wonderful film portrayal of the service industry, where what seems like 20 waiters bustle in and out of the kitchen into their brasserie, dressed in their black and whites, moving like dancers in a slipstream to get to their tables. I love them. They take so much pride in what they do.
I want to be in one of those booths and have Yves Montand come to me and suggest what I should drink with my blanquette de veau. It's the '80s. They perform, they strut and it's all for my benefit. It's the theatre. It's home, much like Bobby McGee's, which, I am sad to say, died a death (unsurprisingly) in Australia. But Magda is still in the business. She now runs a dinner-and-dance-all-you-can-eat-vegetarian-goulash buffet in the wilds of Albury Wodonga. Her goats are rapt.
+ Julia Zemiro is the host of SBS's RocKwiz and Eurovision Song Contest.
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