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.
A little know-how equals better lasagne, cauliflower-cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to get that silky-smooth result.
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.
