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Everything's coming up Adelaide...
Sydney’s latest authentic, ambitious yakitori bars raise chicken-on-sticks to new heights, writes Pat Nourse, and Sydneysiders are eating them up.
Say hello to a zesty relative of the Martini.
The who's who of the Australian travel industry got together last night for the launch of the GT 2015 Australian Hotel Guide.
Low-maintenance with a speedy turnaround, the radish is this season’s hero for “instant” crop gratification.
Melbourne’s Saint Crispin celebrates its second birthday with a truffle-powered dinner, and you’re invited.
The world is getting hotter and we’re not talking about global warming. From food to faraway destinations, artistic accomplishment to technological triumph, our trend-hunters have combed the planet for what to eat, see, do and watch – right now. Here are the travel trends to watch for this year.
The restaurant has gone through some major changes of late, George. What’s the story?
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
As temperatures drop, our thoughts turn to comfort food, and what’s more comforting than a roast? Our collection of cool weather roasts features everything from rib roast with potato gratin to roast chicken with Russian salad.
The cooler months can be dreary, no doubt. Fortunately there are baked goods to ease the pain...
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
We know that sometimes all you want is a beer. Here are some great recipes that have beer as a main ingredient or that go great with a pint (or two).
Sweet, salty, sour and spicy, Thai food hits all the right notes and then some. Hungry for Thai? Then we've got you covered with everything from a classic green papaya salad to a red curry of beef with green peppercorns, wild ginger and holy basil.
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.