Australia's first multi-capsule espresso machineWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
How to trick your family into thinking you're a five-star chefWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Barbados on fire cocktail
- 50ml Mount Gay Rum Extra Old
- 10ml 1883 Coconut Syrup
- 7.5ml DOM Benedictine
- 7.5ml Yellow Chartreuse liqueur
- zest of one whole orange
- 5 whole cloves
- 15ml fresh draw espresso
- 30ml hot water
Flambé rum, coconut syrup, Benedictine and Chartreuse in a shallow dish. Cascade flambé ingredients over clove-studded orange horses neck. Extinguish flame with espresso and hot water. Remove clove studded orange horses neck and pour up into punch glasses.Bartender bio: Dan Gregory, Black Pearl, Fitzroy
Dan Gregory started as a pastry chef in Brisbane before taking a post as bar manager at the acclaimed Brisbane bar, The Bowery. His career includes a cocktail championship accolade from Amsterdam and stint at the famed Eau de Vie in Sydney before finding his feet as bartender with the Black Pearl family in Fitzroy, Melbourne.Watch Dan's Intelligentsia profileRelated: Race around Australia's best bars