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Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
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.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
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.
Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
First it was the Negroni, but now a quiet Americano is Gay Bilson's drink of choice at day's end.
It's a treat to discover something quite late in life, be it a
novelist, a poet, a plant, a food or an afternoon cocktail. The
Americano and I met quite recently, which is to say rather late in
both our lives. Mine began in 1944 but the Americano was invented
in the 1860s in Milan. In 1995, when I took on the refurbishment of
the Bennelong restaurant (with partners Leigh Prentice and Anders
Ousback) at the Sydney Opera House, I had wanted the list of drinks
at the central bar to include only classic cocktails rather than
those invented yesterday by a barman who replaces the
tried-and-true with something new. The Manhattan, for instance, was
on the list, as was the Negroni. Were it not such a stinker, I
would have included the Stinger for its literary connection: John
Updike's Harry "Rabbit" Angstrom took to drinking Stingers in
Rabbit Redux. He had been a Daiquiri man in the first of the
Rabbitnovels. As an admirer of Updike's wonderful portrait of
Middle America, I once ordered a Stinger (brandy and crème de
menthe), drank it out of literary loyalty, and left it there. I did
include one drink that seemed to have no formal precedence, and
named it for the novelist who told me about it in London. The
Barnes is built with sloe gin (not a true gin but an alcohol
infused with the astringent blackthorn or sloe fruit), gin, orange
juice and blood orange juice, stirred and served over ice. It is,
of course, a seasonal cocktail, because of the blood orange, but
all the better for its short annual life. Having turned a living
English novelist into a drink, I sent the bar menu to Julian Barnes
and he kindly gave his permission, after the fact. Indeed, he was
rather chuffed. When he ate at Bennelong in 1998, we made a Barnes
granita for his table as a prelude to the desserts, shaving very
dark Valrhona chocolate over the frozen ingredients. Nearly 15
years after this pretty invention I am of a mind to create it
The Negroni is equal parts gin, Campari and sweet vermouth, served on ice. It is, then, a rather strong drink, and so is not my cup of tea. Nevertheless, a couple of years ago I began to make one every now and then at the close of a day's gardening or cooking and rather enjoyed it, which is to say no more than one. When I mentioned my admiration for the Negroni to a friend who is far more knowledgeable about alcoholic drinks than me, he drew my attention to the Americano. The Americano, he said, is an "afternoon cocktail" - that is, long and far less alcoholic than the Negroni. The Americano became my drink of choice at the end of the day. The gin stays in the cupboard and a big splash of soda is added to the Campari and sweet vermouth. I also add a quarter of an orange, sometimes more, washing and drying the skin first, and squeezing some of its juice into the glass. I have moved from grape, almond and olive country south of Adelaide to the lush green humidity of northern New South Wales. Ginger, chillies and Vietnamese mint may be the replacement food triumvirate, but drinks are drinks and the Americano has moved with me. The few people I know here came over for drinks; the landlady loaned me the right kind of glass and the Americano continued its existence in yet another climate. This new friend will outlive me - that's what traditional things do - but we shall have had a good time together, late in life, wherever we have had the makings.
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