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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.
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.
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.
Named after the Derbyshire town of Bakewell, this old-school jammy treat sounds like some kind of iron-clad guarantee of recipe success. Funnily enough, all historical references suggest the tart originates from a cook’s error, rather than by design. As with many old-fashioned or classic dishes, the veracity of these references is a little murky. One tale, dating back to the 1820s, tells of a Mrs Greaves of the White Horse Inn instructing her inexperienced servant to make a jam tart. Unsupervised, the servant put the jam in the base of the tart, rather than using it as a topping. The busy Mrs Greaves served the tart anyway, and the rest, as they say, is history. An alternate version has a nobleman ordering a jam tart in the 1860s, with a similar mix-up being made in the haste to serve him his order. This, though, is unlikely, as English cook and poet Eliza Acton gave a recipe for it more than a decade earlier.
History aside, this dish has stood the test of time for good reason. While a strawberry jam is traditional, there’s really no hard and fast rule. The most important thing is to use a good-quality jam. We’ve made a batch of sweetly sour tangelo jam, but you could substitute your own favourite jam recipe or even a shop-bought conserve that you love.
The frangipane topping uses enough almonds to warrant buying the freshest you can get – just make sure you bake it only until it’s light golden so it doesn’t become dry.
We’ve dressed ours up with fresh tangelos that have been simmered in a light caramel, but you could simply dust the tart with icing sugar and serve it otherwise unadorned.
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