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As the sun sets on Moon Under Water, Ricky & Pinky is set to rise at Melbourne’s Builders Arms Hotel.
Nespresso-spiked Negronis, our charming host Chris Bath and a modern Asian-leaning feast from chef Ryan Hong were just some of the highlights from the 2016 Gourmet Traveller Australian Hotel Awards.
We’ve designed our latest Gourmet Traveller hamper with comfort in mind. The likes of duck confit and dried porcini and top-notch rice make for the ideal winter warmers.
It’s bacon, but not as we normally know it: nitrate-free and dry-cured.
Is Newcastle in line for its first-ever three star restaurant? With the arrival of Cory Campbell, it could be.
Nora re-opens as a degustation restaurant, balancing out-there sensibilities with an exciting yet un-pretentious menu.
Ace Pizza has reopened as Highgate Drink & Dine, and it’s full of surprises.
Escape the crowds with these bars with a view.
There's nothing that gives a kick quite like spicy soup. Here are a few choices from across the globe.
Don't leave home hungry, even if you're in a rush. These quick breakfast recipes are easy - so no excuses.
The winners of the 2016 Hotel Awards were announced at a dinner last night at Sydney's Primus Hotel.
Our best doughnut recipes span the cream-filled, the chocolate-coated and the cinnamon-sugared.
These are simple and super-easy to have on hand. For a quick dessert, they also make a very tasty ice-cream sandwich - try coconut or vanilla ice-cream.
We’ve laid hands on draft copies of the three menus that will be served at the vast and labyrinthine site.
The question: where should I be eating in Melbourne right now? First reaction: a blank, paralysed by choice, stare. The eventual answer: here are five we love; some brand new, others more familiar but all absolutely kicking it. The proviso: ask us again in a week.
We talk to Ann Sherry, executive chair of Carnival Australia, about her flying routine and the must dos and donts of plane travel.
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.