Recipes
Classic Parisian Bistro Crème Brûlée
Food & Drink

Classic Parisian Bistro Crème Brûlée

Back in the 17th century François Massialot, chef de cuisine to various illustrious personages, was credited with inventing the crème brûlée, in which the ‘burnt’ sugar topping was melted with a red-hot fire shovel. This classic creamy, Parisian bistro dessert is a firm favourite, providing it’s not adulterated with things like fruit or chocolate – it’s all about thick, vanilla-infused custard and glossy shards of crunchy sugar. The easiest way to caramelise the sugar topping is with a chef’s blowtorch but, if you don’t have one, the alternative is to place the ramekins as near to the heat as possible under a very hot grill – but keep your eye on them. And do remember to leave them to sit for a while in order to let the top harden and the ramekins cool down. more


Bars
Slip from work to play at 73 Vulture Street, West End
Food & Drink

Slip from work to play at 73 Vulture Street, West End

Too much to do and not enough time means working on the weekend is a regular reality. Instead of arriving at work refreshed of a Monday morning, it can feel like you never left the office, with the weekend spent waking up early and cramming in some quality computer time while the rest of the house sleeps in soundly. more

Restaurants
Smooth jazz plays at Paddington’s JazzCat
Food & Drink

Smooth jazz plays at Paddington’s JazzCat

Nestled in a side street behind the boutiques of Paddington’s LaTrobe Terrace, a small house-based space has finally settled on an owner. Shifting from a French antiques shop to a Spanish restaurant, the humble corner spot on Collingwood Street is now home to JazzCat Restaurant. more

Recipes
Sevtap’s Turkish Chicken recipe
Food & Drink

Sevtap’s Turkish Chicken recipe

There's a certain chill in the air, making it the perfect season for hearty cuisine. Treat your senses to an exotic gustatory adventure with Sevtap's Turkish Chicken recipe from Turkish Flavours by Sevtap Yüce. more