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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

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Our third Chinese-language edition is out now
23.01.2017

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Blanca Bar & Dining to open in Bondi this week
23.01.2017

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Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Belafonte


"The Belafonte is a TMBTP classic and one of our most popular Spritzes," says Ashton. "Bright, fresh and aromatic, it's super-easy to make and sure to please most palates." Makes 1.

You'll need

15 ml Tanqueray No. Ten 20 ml Tio Pepe fino sherry 20 ml lemon juice 70 ml dry prosecco To garnish: Thai basil or regular basil

Method

  • 01
  • Pour Tanqueray, sherry and lemon juice into a glass filled with ice. Top up with prosecco, stir gently, garnish with basil and serve.

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Jan 2016

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