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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
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.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
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.
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.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
'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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