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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.
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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.
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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.
"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."
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.
Note This recipe was inspired by one in Nigel Slater's The Kitchen Diaries. You'll need to begin it a day ahead. Alternatively, you could make the cakes a month ahead and, as Slater recommends, "feed" them with brandy once a week until Christmas. Simply pierce them with a skewer and spoon over a little brandy. The cakes can be iced three days ahead and stored in an airtight container until required. Fondant is available from the baking section of supermarkets.
Our oven mitts get a really good workout at this time of year:
shortbread, gingerbread, glazed hams and roast turkeys all take
turns in the oven. But the lovely spiced, fruit-laden Christmas
cakes, which can be made well in advance, are usually first up in
the festive kitchen.
The fruit cake is a British specialty once known as plum cake, writes Alan Davidson in The Oxford Companion to Food. It dates back to the 13th century, when dried fruits began to arrive in Britain from Portugal and the Mediterranean.
Today's fruit cakes vary from light and golden to dark and dense with fruit. A good fruit cake requires a long time in the oven - about four or five hours - but these little ones require far less, making them better suited to cooking during summer. They can also be made a good month ahead, provided they're stored in an airtight container and regularly moistened with brandy or similar.
The dried fruits we've used here aren't entirely traditional - we haven't, for instance, used sultanas or candied peel - but there are as many potential recipe variations as there are fruits, so let taste be your guide.
A fruit cake really becomes a Christmas cake with the addition of decorative snowy- white icing. To achieve a perfectly even cake, slice off the top with a serrated knife, then turn the cake over so the base becomes the top. Marzipan or almond paste is often applied between the cake and the icing to seal the cake so it lasts longer and to create a smooth surface for the icing, but it's not essential.
While royal icing is a popular option, shop-bought fondant gives a smoother finish. Go with your personal preference, says GT food director Emma Knowles, because "it's all about the nostalgia". Em's mum makes one cake per family member each Christmas, and she says, "They're so good, they're all demolished by New Year."
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