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Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
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.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
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.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Stories abound about the origin of the lamington, and most are in some way related to the second Baron Lamington, Queensland’s Governor at the turn of the 20th century. Some say the cake was so named for its resemblance to the homburg hat that the baron liked to wear. (Last time we checked, a homburg is much like a fedora and shares little resemblance to a chocolate snowball.) Other accounts have it that Lady Lamington had nothing but stale sponge to offer visiting parliamentarians. Necessity being the mother of invention, she had the cook dip the lacklustre leftovers in chocolate icing, toss them in desiccated coconut and pass them off as high tea.
The earliest known published recipe for the lamington appeared in 1902 in the cookery section of The Queenslander newspaper credited to ‘a subscriber’. The lamington’s subsequent popularity, particularly at fundraising drives and school fetes and, of course, its darn good eating, earned it a spot on the National Trust of Queensland’s 2006 list of Heritage Icons. But its fame extends beyond that state’s borders – every 21 July Australians celebrate National Lamington Day, and even New Zealanders lay claim to its invention.
For dinky-di purists, nothing but day-old sponge will do – hold the jam and cream – preferably baked by a Country Women’s Association nanna with tuck-shop arms.
The Book Kitchen
A one-bite miniature served alongside coconut sorbet, strawberry and rhubarb jelly, and a hot cup of chocolate sauce. 255 Devonshire St, Surry Hills, NSW, (02) 9310 1003.
Try the grand ‘Dame Edna’ – a pale pink raspberry-coated version - or just go for the classic slice, with or without cream. 27 Camp St, Beechworth, Vic, (03) 5728 1132, www.beechworthbakery.com.
The lamington fingers served with homemade strawberry jam at Pearl are chef Geoff Lindsay’s mum’s recipe. 631-633 Church St, Richmond, Vic, (03) 9421 4599.
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