For love of Australian shearing sheds, and the golden light that is showcased in many of Australia’s iconic paintings, artist Ivan Durrant shears shares the shed dream. My opinion…
The geothermally heated natural mineral waters that flow into the pools and private baths at Peninsula Hot Springs allow visitors a rare opportunity to relax and truly connect…
‘The concept is about people having a different experience each time they visit: continuous change and movement is how we define Flux’, says Noosaville-based hospitality veteran Malcolm Butcher.…
Celebrity Skin: Living it up at the Greenwich Hotel, Varia Karipoff takes a bite of the Big Apple. There are some truths you won’t know about New York City…
The drinks menu of Limes Hotel’s rooftop bar reads ‘Scandal on the 5th floor’ and features a collage of tongue-in-cheek images married with quirky cocktail names and vintage…
QT Resort Falls Creek celebrates the ‘warmth of cool’, featuring a mixture of vintage and modern accents and a thoughtful new colour palette including smoky greys, silvers and…
Over the past couple of years Essentials has sampled a range of Victoria’s best boutique gins but non as impressively unique as Simon Brooke-Taylor and Wendy Williams’ new…
Rutherglen’s Simon Killeen has gone it alone, sourcing fruit across North East Victoria for his new wine label Simão & Co. Essentials spoke with Simon about his pop-up…
Barcelona’s Hotel Omm’s one-michelin-star restaurant Roca Moo is a wondrous cocoon of art, design and style and is well-positioned, being city central . We are here to sample one…
Serves 6 Dacquoise meringue 50g Lindt dark chocolate, chopped finely 100g sultanas, chopped 200g caster sugar 4 free-range egg whites (about 140g) 2 tsp Dutch cocoa powder, sifted…
Pear in Mulled Wine 6 pears, peeled 10 cloves 2 cinnamon quills 1 tsp ground nutmeg 1 cup brown sugar 2 cups cold water Zest of one large…
Bryony Nainby gives the great heavy door a heave with her shoulder and it slowly slides open. The Benalla Art Gallery director walks into the vault that guards…
We have to say it, if it ain’t broke, don’t fix it – the cooking method that is… So, to tell the truth, we use the tried and tested Heston…
Shchi Soup with saffron milk cap mushrooms, sauerkraut and smoked chicken Serves 8 8 cups chicken stock ¼ cup extra virgin olive oil 1 onion, diced ¼ cup saffron…
The air is still and warm. The leaves on the vine are beginning to turn, some yellow, others russet and golden. Rutherglen Estates’ winemaker Marc Scalzo wanders the…
There are snatches of blue water you can see through the old gum trees as you drive along Paringa Road. Tumble-down apple sheds line the thin strip of…
The weather has turned cold and Chef Kurt Adam is getting excited. The New Zealand-born chef came up to the High Country to work a season in a…
I’ve been lucky enough to know Alfredo ‘Fred’ Pizzini for quite a while and I’ve never seen him quite like this. He’s clearly rattled and seems a bit…
I’ve know mountain photographer Charlie Brown for almost two decades. His commercial and at times more explorative imagery of Falls Creek, other mountain scenes, family, friends and valley floor landscapes have always made me question things. I’ve wanted for so long to understand his viewpoint and what makes him get excited, visually. It’s true that
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Review: Rutherglen Estates 2014 Tempranillo The Rutherglen Estates’ Tempranillo wine lifts the bar with a sweet, succulent and rich bouquet. It’s everything a ripe and lush Spanish-styled tempranillo…
On September 10 Dal Zotto Wines and The Meat Room will host the inaugural King Valley Salami Festa, an Italian-themed celebratory event that is now calling for home…
Alex Smit’s Murray bank River Deck Café has helped put Albury NSW back on the culinary map. The redeveloped café-restaurant and hole in the wall kiosk-styled servery attracted…
Makes 1 large tart – Serves 6 Shortcrust Pastry It is okay to use a quality store-bought pastry but this recipe is quick, simple and well worth the…
Just annouced: Tolpuddle have been awarded ‘Gold’ for their fresh goat milk with a score of: 18.33 (Class 100: Milk) at the 2016 Sydney Royal Cheese & Dairy…
Photography Richard Cornish Fresh hops smell like dope. Weed. Cannabis sativa. They also can smell like tropical fruit and flowers. When you pour hot unfermented beer over them…
‘My earliest memories were the many stayover visits from my elder siblings and their ever-expanding families,’ says Mary Dussin of her childhood home Valli, now an impeccably renovated…
with sweet tamarind and prosecco dressing, salted-peanut palm sugar caramel Serves 4 (entrée size, 1 crab per person) Chilli Soft Shell Crab (fried in tempura batter) Tempura Batter ½…
Matthew Jukes discovers a new breed of wildy expressive ‘young gun’ table wines among the historic fortified classics of Rutherglen, Victoria. I recently had the honour of tasting…
Freshly Shucked Oysters with Prosecco Jelly, gingered honeydew melon, nori salt and fried noodle knots To serve 1 dozen oysters Prosecco Jelly (Makes approximately 550ml) 400ml good prosecco 150ml water 4…
Served with pickled beets and horseradish cream Serves 6 Kholodets 300g pork trotters 300g pork shins Salt 1 tsp black peppercorns 4 bay leaves 2 brown onions, 1…