• Australian Negroni

    "When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus," says Anna Romanova of Melbourne Gin Company. "This version consists of local ingredients that are a great way to celebrate Australian craftsmanship and native flavour. You can regulate the sweetness and intensity of the herbal flavours by adjusting the amount of Red Okar. We also like it with 30ml MGC, 30ml Maidenii Classic and 10ml Red Okar, which brings down the sweetness and lets the gin shine through."
  • Prawn rolls with pickled tomatoes and celery

    The prawns could be peeled before they're served, but getting a bit messy is part of the fun. Begin this recipe at least three days ahead to pickle the tomatoes.
  • Roasted cauliflower and tahini dip with crudites and flatbread

    Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.
  • France leads on food sustainability, Australia lags

    The Economist releases their annual index focused on the future of food.

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Australian Negroni

"When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus," says Anna Romanova of Melbourne Gin Company. "This version consists of local ingredients that are a great way to celebrate Australian craftsmanship and native flavour. You can regulate the sweetness and intensity of the herbal flavours by adjusting the amount of Red Okar. We also like it with 30ml MGC, 30ml Maidenii Classic and 10ml Red Okar, which brings down the sweetness and lets the gin shine through."

Recipe Search

Prawn rolls with pickled tomatoes and celery

The prawns could be peeled before they're served, but getting a bit messy is part of the fun. Begin this recipe at least three days ahead to pickle the tomatoes.

Recipe Search

Roasted cauliflower and tahini dip with crudites and flatbread

Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.

Food News & Features

France leads on food sustainability, Australia lags

The Economist releases their annual index focused on the future of food.

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