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Thirty hectares of Incan terraces await out the door of Explora’s newest hotel in Peru.
The much-anticipated Hubert delivers on the hype, writes Pat Nourse. Meet your new favourite fun-filled French-ish bistro-bar extraordinaire.
Collaboration and couverture are the magic ingredients in these rich truffles.
This Tasmanian harvester hand-picks vitamin-filled seaweed, sustainably removing non-native species from the ecosystem.
From frying to finishing, olive oil has proved itself indispensable. In this drill-down guide, we reveal the trade tricks behind your pantry’s number one staple; liquid gold.
Heading on a cruise? Scrap the extra beauty baggage in favour of these multi-purpose essentials – just be sure to pack equal parts hydration, protection and fun.
The family and accidental restaurateurs behind MoVida, Lee Ho Fook and Pei Modern are reshaping Melbourne dining.
In a valley just outside Cape Town, Franschhoek continues the vinous tradition of its Huguenot settlers. Jennifer Byrne checks in to Grande Provence estate for a taste of South Africa’s capital of food and wine.
These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.
If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.
From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).
From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.
With a succulent flavour, bacon works as a garnish, side and main ingredient in these recipes for versatile meals, perfect for any time of day.
An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.
There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.
This classic Aussie breakfast is hard to muck up, but a good one can be exceptional. Here are a few of our favourites.
Historic Dandenong Ranges mansion is part of chef's grand vision.
A private home with its own cinema and lift, a children's
hospital, a science research facility, and a small luxury hotel
once owned by Aman Resorts - Burnham Beeches has had many
incarnations since it was built for the Nicholas family, founders
of the Aspro brand, in 1933. But the distinctive streamline-moderne
mansion in the Dandenong Ranges town of Sherbrooke has languished
for the past 20 years, since Aman's Adrian Zecha shuttered what was
then Burnham Beeches Country House.
Enter chef-restaurateur Shannon Bennett and developer Adam Garrison, who, as new owners, have launched the first phase in a plan they hope will make Burnham Beeches one of the premier food and accommodation destinations in the country.
So far it's all been about prep work, with an emu farm (for the eggs), a trufferie and extensive fruit and vegetable gardens now up and running on various parts of the 23-hectare property. Major building work is already under way, which will see the house reborn as a luxury boutique hotel complete with plunge pool, bar, ballroom, day spa, restaurant and rooftop croquet lawn, plus a cinema and two-lane bowling alley in the basement. There will be additional guest rooms elsewhere on the property, a small village of food businesses - bakery, brewery, steakhouse, teashop and cheese room - plus hiking trails and picnic areas to encourage daytrippers.
The bakery-café (in the old piggery - the stalls are being converted to booths) will open this spring*, with the steakhouse and the brewery on track for March 2014, and the hotel is expected to take its first guests at the end of 2015.
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