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The World's Best sommeliers are coming to Australia
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For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
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Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

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27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
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Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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Flour and Stone Recipes

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Roasted cauliflower salad with yoghurt dressing and almonds

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All Star Yum Cha

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Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Mint Julep


You'll need

10 fresh small mint leaves 30 ml sugar syrup 4 dashes Angostura bitters 75 ml bourbon 1 mint sprig, to garnish To serve: 1 straw (optional)

Method

  • 01
  • Chill the glass you intend to use for at least 1 hour beforehand.
  • 02
  • In a bar glass or shaker, add mint leaves, sugar syrup and bitters and gently stir and press the mint with a bar spoon. The idea is to expose the flavour of the mint without opening up its more bitter characteristics. Add the bourbon and stir to combine. (You can leave this mixture to macerate for 30 minutes or more if you prefer a stronger mint flavour.)
  • 03
  • Pack the chilled glass with crushed ice and strain the mixture into it, then stir thoroughly, churning the liquid through the ice with a long-handled spoon until the outside of the glass is thoroughly frosted. Perfectionists insist on not touching the cold glass with bare hands, and some obsessives even insist on keeping a glove or cloth between warm hands and cold glasses while Juleps are being prepared.
  • 04
  • Add more crushed ice and bourbon to fill, garnish with a mint sprig and serve with a straw. (The drink can be refrigerated, ready to go, at this stage – only the garnishing should be left to the last minute.)

If you caught last year’s sharp tobacco industry satire Thank You for Smoking, you might recall seeing the Big Tobacco barons down in Winston-Salem drinking their Juleps from silver beakers. The Mint Julep is also the cocktail traditionally drunk at the Kentucky Derby. For a taste of the South at home, you can use Cognac, as is said to be the old-fashioned way in some parts, but good Kentucky bourbon is probably your safest bet. Use only the smaller, tender leaves from a fresh bunch of mint, and while some schools advocate muddling the mint with granulated sugar, we don’t. Finely crushed or shaved ice is essential. It’s a drink best made in advance and can also happily be made in a jug. The Mojito is regarded by some authorities to be a descendent of the Julep, and can be made by substituting rum for bourbon, adding a healthy squeeze of lime juice, and crowning with soda.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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