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If you were a fan of her pandan lamington, you’re going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Cafe.
Shaun Quade is collaborating with a fragrance specialist for what is sure to be an unusual dinner.
Where to eat, drink, stay and what to do during Rio de Janeiro's biggest fiesta yet.
What do I do with the cuts of beef labelled “asado” I see at my local butchery?
We conduct a blind tasting with some of Sydney’s leading coffee experts to find out.
Owner Victor Liong cites problems with the space at the root of the problem.
An update of the classic Old Fashioned with a bit of island flair.
They’re calling it Africola Rock’n Rola. And it’s going to be rollicking.
Null Stern Hotel in Switzerland is breaking all the rules.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
Flans of all kinds are served all across Latin America. This version is something of a cross between a creme caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.
Sticky sweet maple syrup is well-known for being poured down towers of pancakes and waffles, but it's also the perfect sweetener for a variety of other recipes.
If winter is starting to feel a tad bleak, turn to these sparkling wine recipes to liven things up. In terms of alcohol, you needn't be too strict; Champagne, prosecco or a sparkling moscato will do. Sante.
As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with creme fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
Note You'll need to begin this recipe a day ahead. Crème de mûre is a blackberry liqueur available from good bottle shops. If unavailable, substitute crème de cassis. You can use frozen blackberries for the jelly and the syrup.
You know that when a grape variety or a wine style appears under a Jacob's Creek label it has jumped the fence from niche to mainstream. So with bottles of Jacob's Creek moscato lurking in bottleshop fridges across the country, I think we can safely say that this sweet, spritzy style is here to stay. Moscato is a great wine to have on hand during summer: as well as being a deliciously refreshing, fun drink on its own, it's also the best accompaniment to fruity, lighter desserts such as this trifle. Modelled on the gently sherbety moscato style popular in the north-west of Italy, the best Australian examples benefit from our advanced cool-fermentation techniques and our heritage of working with fruit from old muscat vineyards.The light alcohol (around 5 to 8 per cent) doesn't clash with any flavours or textures in the dessert, the sweetness of the wine can cope with the sugar without being cloying, and the sherbety fizz helps clean the palate. Pink moscatos have more fruit weight and flavour intensity than white moscatos thanks to the inclusion of red wine (or some contact with the skins of darker-coloured muscat grapes during fermentation), and this oomph is just what you need to match the richer flavour of the berries.