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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.
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.
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.
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.
Over the past few years we have witnessed the most remarkable change in premium Australian chardonnay. Gone are the days when every winemaker chased the fat, golden, oak-lavished chardonnay style (remember Rosemount Roxburgh? Remember Renmano Chairmans Selection?). Now the pendulum has swung right over to the opposite extreme: it's now de rigeur in chardonnay circles to pick the grapes much earlier, to ferment and mature the wine in old oak barrels and to prevent the malolactic fermentation - the microbiological process that can produce creamy, buttery characters in white wines. While this newer trend towards leaner, lighter, more minerally chardonnays is generally a good one - the wines have a brightness and refreshing quality to them that the golden oldies often lacked - the new-wave wines sometimes come unstuck when it comes time to eat. Yes, they're great with seafood (especially shellfish and oysters and mussels and yabbies), but their leanness means that richer, fuller dishes can overwhelm the wine. So for this deliciously savoury recipe, full of the roundness of cauliflower and cheese and mustard, I'd opt for a slightly more old-fashioned, fuller-bodied chardonnay. Luckily, there are still a few souls sticking to the old style, not getting sucked into the modern trend, keeping the flame alive.