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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.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
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 firstname.lastname@example.org 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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.
There’s no doubting the banana split has enduring appeal. The fact that it has been around for more than 100 years makes it a definitive classic. And like many classics, it has been the cause of some controversy. Its place of origin is hotly contested by the towns of Latrobe in Pennsylvania and Wilmington, Ohio, with little conclusive evidence to settle this century-long title-fight.
In the Latrobe corner is a 23-year-old apprentice pharmacist named David Strickler. In 1904, he was credited with creating this version of the sundae at the soda fountain where he worked, Tassel Pharmacy. It cost 10 cents, which was considered exorbitant – twice the price of other sundaes served at the time. But this did nothing to dampen the popularity of the dish, which was a hit with the town’s university students, and became famous through word of mouth.
In the Wilmington corner, 1907, restaurant owner David Hazard, keen to attract university students during a quiet winter, staged a contest for employees to come up with the best sundae. Unimpressed by the submissions, he turned his own hand to the challenge and came up with – you guessed it – the banana split.
It seems obvious, looking at the dates, that Latrobe must take credit for the invention – and this conclusion was endorsed by the US National Ice Cream Retailers Association, which certified the city as the official birthplace of the banana split.
Regardless, the dessert’s earliest incarnation was an over-the-top confection consisting of a banana split lengthways in two, which sandwiched a scoop each of strawberry, chocolate and vanilla ice-creams. The strawberry ice-cream was topped with strawberry syrup, the chocolate ice-cream with chocolate syrup and the vanilla ice-cream with pineapple syrup. Then, the lot was covered with whipped cream and scattered with maraschino cherries and crushed nuts.
We’ve streamlined it a little. For us, it’s about getting the basics right. First, seek out a perfectly ripe banana. Quality vanilla ice-cream is a must, as is freshly whipped cream. Pile it all into a chilled bowl or sundae boat and smother the lot in fudgy chocolate sauce (hot or cold, it’s up to you, but it must be made with couverture, of course). Add some salty peanut brittle for extra texture and you’ve got a classic dish, right there.
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