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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

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
28.03.2017

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.

Steam ovens: a guide
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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

London gin revival

East London Liquor Company

East London Liquor Company

Once run out of the capital, gin is coming home.

London was awash with gin in the mid-17th century, with hundreds of backyard distilleries quenching the city's thirst. But by the 1990s, the only gin distiller left in London was Beefeater, operating since the 1860s. Then, in 2009, Sipsmith Independent Distillers opened the city's first new gin distilling operation in almost 200 years, and attracted a raft of competitors: City of London Dry Gin; Dodd's Gin at Battersea; Portobello Road Gin; and the tiny vacuum distillery Sacred Gin at Highgate. Specialist gin bars, clubs and pop-up venues followed, such as Searcys' Gin Joint at the Barbican, which treats its post-theatre crowd to more than 30 gins, including chilled Broker's on tap.

In May the East London Liquor Company opened a bar and distillery in an old glue factory in the East End, producing three variants of the spirit as well as a whisky and vodka. Before opening there the company's master distiller, Jamie Baxter, kicked off operations at City of London Distillery, a bar in London's City district, which claims to have the world's largest collection of gins at its bar.

The city's gin revival has been boosted by changing palates and fashions, and also takes inspiration from the American explosion in micro-distilling. Even so, launching Sipsmith Independent Distillers in London wasn't straightforward. "Part of the reason that Sipsmith took so long to get off the ground," says distiller Chris Garden, "is that even the government didn't know how to license a gin distillery any more." The fledgling operation had to navigate a raft of arcane laws and regulations, dating from a time when authorities were trying to drive "mother's ruin" from the capital.

The bigger names in gin are starting to respond to renewed grassroots interest, too. In May Beefeater opened a distillery visitors' centre in Kennington, complete with museum, tours and tastings. And this month Bombay Sapphire opens a distillery and visitors' centre at Laverstoke Mill in Hampshire. Sited in an old paper mill partly powered by the flow of the River Test, it looks onto two glasshouses full of the 10 plants that give the spirit its distinctive flavour.

East London Liquor Company opens daily noon-11.30pm, Unit GF1, 221 Grove Rd, Bow Wharf E3 5SN.

Bombay Sapphire Distillery.

Sipsmith Distillery, 27 Nasmyth St, London W6 OHA.

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