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Guillaume is finally ready for business.
’Tis the season to be roasting; how about something new to stick in the oven this Sunday?
With over five decades of combined experience, and 13 years working side by side, it’s no wonder these two are creating majestic, award-winning wines.
Taking two distinctly different paths into winemaking, Phil and Rochelle Kerney finally settled in Orange where they are making a big impact with chardonnay.
With no prior links to the wine industry, Nick Spencer signed up for a winemaking course and hasn’t looked back. After trotting the globe making wine he has now returned home to Canberra, where he is producing sublime drops.
Between her four children, a cellar door at Middleton Beach, annual vintages in the south of France and the selling, leasing and buying of vineyards, it’s remarkable Rose Kentish finds time to make any wines at all, let alone exceptional ones.
Tourism Australia has announced three chef ambassadors...
Shannon Bennett turns his focus to joggers and young families at his new French-Vietnamese eatery.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Dumplings to vanilla puffs – winter just took a turn for the better.
Korean cuisine - including the likes of bibimbap, bo ssam and mandu - is having its moment under the Australian sun right now. Get a taste with our collection of Korean recipes.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
From soups to spiced-up sweets – we've got late winter covered.
Everyone knows meat tastes better closer to the bone, especially when it's prepared in any of the 30 ways we've collected here just for you.
We'd be slightly remiss if we didn't begin any discussion of these most familiar of religious sweet breads with the classic children's joke: what do you get if you pour boiling water down a rabbit hole? Hot cross bunnies.
Thigh-slapper that it is, the gag belies the more brutal aspects of the hot cross bun's lineage. There is discussion under the bun's entry inThe Oxford Companion to Foodof the hot-cross' ancient origin as a substitute religious offering made in place of blood.
That, of course, was way back when; today, the association is more typically a secular one of oozing hot butter and rich spice, though Good Friday continues to be the day they're eaten most. The delightfully curmudgeonly Elizabeth David notes, in herEnglish Bread and Yeast Cookery, that some bakers superimpose strips of peel or little bands of ordinary pastry to emphasize the cross. "Both of these methods involve unnecessary fiddling work," she writes. "Neither, in my experience, is successful. There is no need to worry overmuch about the exactitude of the cross. You have made the symbolic gesture. That is what counts." Wise words for all bakers to live by, even if the tradition in this country sees the crosses reinforced with a little flour-and-water paste.
Topped with a dark Callebaut chocolate cross and heady with spices and ginger, get these while you can. Shop 3/4, 149 Fitzroy St, St Kilda, Vic., (03) 9534 3777.
Pick up port-soaked sultana-filled buns and diving chocolate eggs, too. 2/106 Mawson Pl, ACT, (02) 6286 6377.
Hand-ground spices are the secret to Brent Heresee's buns. 185 Katoomba St, Katoomba, NSW, (02) 4782 9816.