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Just a short spin from the city, you’ll find a wealth of famous names producing wines of classic elegance as well as young gun winemakers creating cutting-edge drops. Discover them all on this three-day tour.
Mitch Orr’s border-crossing cuisine combined with front-of-house charm make inner-east newcomer Acme easy to like, writes Pat Nourse.
Miami has outgrown its kitsch beach-town short pants to become a showcase for art and architecture, with high-end hotels and a rich dining scene, writes George Epaminondas.
Two seemingly disparate ingredients, one thoroughly refreshing cocktail.
In its unrefined state, sugar is much more than a sweetener, affecting texture and flavour in baking.
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Eschewing the tried and true, Max Allen goes in search of fine Champagnes from lesser-known producers. Here he reveals his top 10.
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Apple, banana cream, lemon meringue, raspberry… so many sweet pies (more than twenty of them) to try, so little time to make them all. Pick your poison and cut yourself a slice.
Prolong the taste of Christmas with this refreshing dessert that makes good use of Christmas pudding leftovers. You can use whatever moulds you like or, alternatively, freeze the mixture in a plastic container and scoop it out to serve. You'll need to begin this recipe a day ahead.
It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Some dishes stand the test of time, others fail miserably. Still others just need a little time on the bench before coming back refreshed and stronger than ever.
While there is something of a trend towards embracing retro food in a semi-ironic manner, taste-buds will brook no irony. Over the past few years, the prawn cocktail has arisen, phoenix-like, from the ashes of 1970s over-exposure and poor quality renderings. There’s no keeping a good dish down, as proved by this combination of plump prawns, tangy sauce and crisp lettuce.
Although the ’70s suburban reception venue associations are hard to shake, the history of the prawn cocktail actually stretches way back to the United States during the late 19th and early 20th centuries, when shellfish – often oysters and less frequently “shrimp” – in a spicy sauce was a popular appetiser, often served in small cups. The custom of serving the dish in stemmed glasses can be pinned to the Prohibition era. Several decades later, in 1959, a dish consisting of shrimp with a dollop of cocktail sauce, served in a sundae glass, was popularised by Las Vegas’s Hotel Nevada (now the Golden Gate Hotel and Casino), which coined the term “original shrimp cocktail”. It was served for fifty cents, and this price has increased only twice in the intervening years.
Of course, the key to the success of such a simple dish is the quality of the ingredients. By all means buy cooked prawns, but make sure they’re super-fresh. Use a good shop-bought mayonnaise as the base for your cocktail sauce (also known as Marie Rose sauce), or make your own as we have here. Add the remaining ingredients and adjust the seasoning and spiciness to your own taste. Serve it with crisp lettuce, perfectly ripe avocado and a wedge of lemon or two, and you’ll understand why the prawn cocktail is again enjoying its time in the sun.