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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
'Tis the season to be jolly, fa-la-la-la-la and all that jazz.
We're guessing whoever came up with that little ditty was
rosy-cheeked and clutching a generous mug of foamy, frothy,
The name dates back to the late 18th century, although there's no consensus on how it came about. The "egg" part at least is self-explanatory, but there are a few possible explanations of "nog". In 17th-century England the word described a type of strong beer, while the word "noggin" referred to a small mug or quantity of liquor.
Eggnog, with its combination of egg, dairy, alcohol and spices, is a variation on a couple of other English concoctions, the medieval posset (hot milk curdled with ale and spices) and caudle (warmed ale thickened with egg yolks and sweetened with honey).
It has also been known as an eggflip, referring to the method of "flipping" the mixture - rapidly pouring it from one jug to another - to mix the ingredients and make the drink foamy.
The name alone is enough to bring a smile to your face. It sounds faintly ridiculous and child-like, but make no mistake - despite its innocent milky appearance, this is one grown-up drink.
The British traditionally laced their version of eggnog with Sherry, Madeira or brandy, while across the Atlantic the Americans embraced New World hooch with gusto and added rum instead.
Other parts of the world have their own versions too. In Puerto Rico they have coquito made with coconut milk; in Mexico it's rompope. Germany has a Biersuppe, while the French have lait de poule.
Eggnog is still embedded in the festive traditions of England, Europe and the US. Although such a rich drink may seem at odds with our warmer climate, it's unexpectedly refreshing. The key is to chill it thoroughly, which offers the added benefit of giving the spices more time to infuse.
It's so satisfying that it could almost do double duty as a dessert. But in this season of festivity and celebration, it seems fitting to indulge in both. So this Christmas, we'll be washing down our pudding with a glass or two of chilled eggnog. Christmas spirit indeed.
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