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Sydney Festival director Lieven Bertels shares his pick of the festival's hottest events.
Our restaurant critics' picks of the latest and best eats around the country this week.
We ask three American chefs to share their pumpkin carving secrets.
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Chef Luke Powell has trained his exacting skills on platters of wood-fired goodness at LP’s Quality Meats, writes Pat Nourse. Bring a posse.
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We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
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Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
You can find sweet wines made from muscat grapes right across the bottom of France, but the most famous example is the Muscat de Beaumes de Venise from the southern Rhône. Unlike the rich, strong, dark brown barrel-aged fortified wines made from muscat in Australia, the French version is pale in colour, fresh and bright in flavour, and drunk young. The sugar-rich juice of late-harvested muscat grapes is fermented slowly at low temperatures (to retain the muscatty perfume) until half the sugar has converted to alcohol. Neutral grape spirit is added to stop fermentation (the alcohol kills off the yeast cells) and bring the wine up to around 20 per cent alcohol. The result is strength from the spirit combined with sweet delicacy from the aroma and flavour of the grapes which makes it the perfect match for this fruity dessert to enjoy on a summer's day.