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Bar of the Year 2018
28.07.2017

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.

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27.07.2017

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
27.07.2017

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
27.07.2017

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

Restaurants with rooms
27.07.2017

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.

The Smash


You'll need

2 small chunks each of lime, lemon and orange, unpeeled 45 ml young Cognac (such as Hennessy VS), or to taste ½-2 tsp simple syrup, or to taste (see note) 6-8 mint leaves, rubbed, torn in half To serve: ice or crushed ice To serve: lemon twist or dehydrated orange slice (see note)

Method

  • 01
  • Place citrus in a tumbler and gently press with a muddler to release juices. Add Cognac, sugar syrup, mint and half a glass of crushed ice and stir to combine (ice cubes are fine too; you'll just need to stir for a little longer to get the right dilution). Top with more ice, garnish with a large lemon twist or a dehydrated orange slice, and serve.

Note This is a modern take on a very old classic. When lemonade fruit is in season, you can use it in place of any of the other citrus. To make simple syrup, combine equal parts of sugar and water in a small saucepan over medium heat, stir to dissolve sugar, bring to the boil, then cool. To make dehydrated orange slices, slice an orange (including peel) into thin rounds on a mandolin, place on an oven tray lined with baking paper and dehydrate in oven at 60C overnight or until dry. This recipe is a direct submission from Alexx Stuart of Luxury Tastings; we haven't triple-tested it as we do every other recipe we publish in the magazine. Therefore it's intended as a guide only.


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