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Qantas has unveiled new business-class seating and the big winners will be flyers who like to sleep en route.
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Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang and age it...
The Melbourne Food & Wine Festival is back in February for another round of fun.
Carlton's food renaissance keeps on rolling, with four new venues adding further cred to the suburb's impressive form.
Gallic good times indoors and out – it’s our French issue and here's a preview of the recipes.
Bouillabaisse, salade Nicoise, pissaladiere, ratatouille… our collection of these classic Provencal recipes, and many more, is waiting for you in our latest slideshow.
Puff is the magic pastry: you can use it in everything from tarts and pies to vanilla slice and sausage rolls. Check out our slideshow for some puff pastry baking inspiration.
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We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
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Pack a bag full of our picnic-friendly recipes - from cinnamon buns to fried chicken and coleslaw rolls. All you'll have left to do is find that perfect spot to enjoy them in.
It's best to use lamb ribs with an evenly balanced fat-to-meat ratio because this gives the best result: gelatinous fatty goodness, flavourful meat and crisp skin. Start this recipe a day ahead to marinate the ribs.
Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.