How to mix a drink
Cocktail king Michael Madrusan, of The Everleigh in Melbourne, prides himself on precision and principles, which also form the foundation of a great drink. Here are his golden rules.
The rising trend of salty (and savoury) cocktails
Shaken, stirred, salted, or flavoured with mollusc – the tide is turning on the marine-flavoured cocktail, writes John Irving.
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How to make fior di latte
To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.
Do you know your green teas?
From genmaicha to gyokuro, here are five green teas we're sipping right now.
Josh Niland’s guide to cooking spanner crab
The Saint Peter chef lifts the lid on spanner crab to show how to get the most out of this sweet crustacean.
An expert’s guide to stocking a wine cellar
A well-stocked cellar should satisfy every taste and occasion with bottles worthy of the wait. And always, always buy wine from your children's birth year.
The insatiable thirst for Australian whiskey
The appetite for local whiskey is growing fast, with larger batches set to complement a spirited craft culture.
How to make a goat’s cheese and herb quiche
Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.
A hot chocolate recipe that hits the spot, every time
Giselle Weybrecht has sought out the world's best hot chocolate at 450 venues in 55 countries. We consider her somewhat an authority on how to make the perfect base hot chocolate.
Why are chefs obsessed with XO sauce?
Australian chefs have long-held a fascination for XO, but in recent times that obsession has boiled over, spilling beyond the bounds of its Cantonese origins.
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