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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.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
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.
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.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
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.
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.
Cinnamon, nutmeg, allspice, cloves and ginger all feature heavily in festive recipes deeply rooted in western European tradition. One such spiced treat is speculaas: a thin, crisp biscuit made from a brown-sugar-based dough enriched with butter and milk. They’re traditionally baked on St Nicholas’ Eve (5 or 6 December) and stamped with an image from the story of St Nicholas. The Dutch and German versions – in contrast to the Belgian – are heavily spiced, with cardamom and ground white pepper added to the mix. We’ve added a hint of star anise and mace to our interpretation of this Christmas classic.
The key to making good, crisp speculaas is to allow a lengthy resting time before rolling or moulding the dough. This allows the spices to mellow and really permeate all the way through the dough. Overnight is best, although you can make the dough up to three days ahead of baking. When you do finally get to the baking stage, the aroma is hardly to be believed – absolute heaven. It will make your kitchen smell like the inside of a gingerbread house.
Traditionally, speculaas are imprinted with images from a special wooden mould, but these can prove tricky to come by in Australia (although some specialty suppliers we found online will ship to our shores). Instead, we’ve gone for another very European Christmas motif – the snowflake. Our tip is to roll the dough out thinly and refrigerate it until firm before cutting it out, to ensure well-defined edges for your speculaas. Our other tip? Bake plenty of them. Our recipe makes a generous quantity of speculaas as they’re incredibly moreish. We wager you’ll find it hard to keep your hand out of the biscuit tin.
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