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Finalists for Bar of the Year 2018
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Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
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These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
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The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
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The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
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Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
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Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Daiquiri marshmallows


The Daiquiri is considered by some to be a fruity frozen cocktail best left in the '80s, but its true incarnation is a simple, elegant concoction of rum, lime and sugar thoroughly deserving of its classic-drink status. We've channelled its flavours into fluffy, tangy marshmallows.

You'll need

150 ml strained freshly squeezed lime juice 2 tbsp liquid glucose 1 tbsp grenadine 580 gm caster sugar 220 ml white rum Finely grated rind of 3 limes 4 eggwhites 10 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 60 gm pure icing sugar, sieved with 10gm cornflour

Method

  • 01
  • Stir juice, glucose, grenadine, 400gm sugar, 150ml rum and two-thirds of the rind in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until syrup reaches 127C on a sugar thermometer (8-9 minutes). As syrup nears temperature, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. When syrup reaches 127C remove from heat, squeeze excess water from gelatine and stir into hot syrup to dissolve. Whisking on low-medium speed, gradually add syrup to meringue, then whisk on high speed until thick and cooled to room temperature (10-15 minutes). Add remaining rum and whisk to combine. Spoon into a lightly oiled 20cm-square cake tin lined with baking paper, smooth top and stand at room temperature until set (3-4 hours). Turn out onto a piece of baking paper dusted with a little icing sugar mixture, peel baking paper off base and cut marshmallow into cubes with a sharp knife dipped in hot water, then wiped dry.
  • 02
  • Combine remaining icing sugar mixture with remaining lime rind in a large airtight container, add marshmallows, shake to coat and store at room temperature for up to 2 weeks.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2013

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