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This document is a restaurant guide that provides information about various restaurants in Melbourne, Australia. The guide includes brief descriptions of each restaurant, their cuisine, contact information, price range, and other details such as wheelchair access and opening hours. The guide aims to celebrate the culinary talent in Melbourne and promote inclusivity, sustainability, and resilience in the food culture. The summaries highlight the unique features and offerings of each restaurant, such as their focus on local, seasonal, and sustainable ingredients, as well as their dedication to creativity and deliciousness. [Extracted from the article]

This article from the Australian Women's Weekly provides recipes for five favorite side dishes. The first recipe is for smashed chat potatoes with watercress dressing, which involves roasting potatoes and making a fresh dressing with almonds, watercress, capers, and lemon. The second recipe is for pan-roasted mushrooms, which are cooked with shallots, garlic, and butter. The third recipe is for a classic Italian chocolate pudding, made with milk, sugar, dark chocolate, butter, and cornflour. The fourth recipe is for creamy, cheesy polenta, a rich dish made with instant polenta, milk, fontina or taleggio cheese, and butter. The final recipe is for roast capsicum, where red or yellow capsicums are grilled and then seasoned with olive oil, garlic, parsley, and mint. The article also includes a recipe for fennel and citrus salad, made with oranges, grapefruit, fennel, and olive oil. These recipes offer a variety of flavors and are suitable for different occasions. [Extracted from the article]

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The article discusses Anna Jones' latest cookbook, "Easy Wins," which focuses on creating flavorful dishes with simple ingredients. Jones shares recipes such as frizzled spring onion and olive oil dip, cauliflower caponata, one-pot pasta al limone, zucchini agrodolce with sticky onions, and cheese and pickle roast potatoes with chili-dressed leaves. The article also includes a recipe for double lemon cake with streusel topping. The cookbook offers a variety of dishes that are easy to make and packed with flavor. [Extracted from the article]

The article discusses the author's experience traveling through Puglia, Italy's southern region. The author describes the region as offering a slice of the Italian good life, with peaceful hotels, indulgent meals, and low-key glamour. They highlight various destinations, including Ostuni, known as the White City, and Lecce, referred to as the Florence of the South. The author also mentions the region's beautiful beaches and recommends several places to eat and stay. Overall, the article portrays Puglia as a picturesque and culturally rich destination for travelers seeking a relaxed and indulgent experience. [Extracted from the article]

This article provides a comprehensive overview of several restaurants and bars in Atlanta. It highlights a range of cuisines, including New American-Mediterranean, vegan, seafood, Senegalese, and sushi. Each establishment offers unique dishes and drinks, contributing to the diverse culinary scene in Atlanta. The article provides factual information about the menus, ambiance, and standout features of each restaurant, without offering personal opinions or judgments. [Extracted from the article]

This article from Bangor Metro provides information on grilling foods that may not be commonly associated with grilling. It suggests grilling pineapple rings, romaine lettuce halves, halloumi cheese, green beans, and angel food cake. The article also includes two recipes for grilled mini spinach lasagna and grilled nectarine sundaes. The author emphasizes the unique flavors and textures that grilling can bring to these foods. [Extracted from the article]

This article from Chatelaine provides a selection of recipes for a sophisticated picnic spread. The recipes include an antipasto salad, crudités with dip duo, Spanish tortilla, and a lemon poppy seed and raspberry tart. Each recipe is described in detail, including the ingredients and preparation instructions. The article also includes a list of Canadian-made ready-to-drink beverages. [Extracted from the article]

This article discusses the growing popularity of entry-level DOC Nebbiolo wines in Piedmont, Italy. The production of Nebbiolo d'Alba and Langhe DOC wines has been increasing, while other grape varieties have declined. The article explains the differences between Nebbiolo d'Alba and Langhe DOC Nebbiolo in terms of origin, characteristics, and aging requirements. It also highlights specific regions and producers that offer high-quality Langhe Nebbiolo wines. The changing climate has made Nebbiolo more approachable and enjoyable when young. Overall, Langhe Nebbiolo offers Nebbiolo enthusiasts excellent quality for its price. The document provides a summary of various Langhe Nebbiolo wines from different producers, describing their flavor profiles, aging processes, and recommended drinking periods. [Extracted from the article]

The article discusses the red wines of Puglia, a region in southern Italy known for its fruit-laden and intense wines. Puglia has a long history of winemaking, dating back over 4,000 years. The region benefits from a favorable climate, fertile soil, and indigenous grape varieties, such as Negroamaro and Primitivo. Over 80% of the wine produced in Puglia is red, and the article highlights four examples of Primitivo and two expressions of Negroamaro. Each wine is described in terms of its flavor profile and recommended food pairings. [Extracted from the article]

This document provides a collection of lunch recipes that are easy to make and suitable for storing. The recipes include Apricot & Lamb Pilaf, Cold Soba Salad, Turkey & Lemongrass Summer Rolls, Antipasti Pasta Salad, Zucchini & Feta Slice, and Reuben Melts. Each recipe is accompanied by step-by-step instructions and tips for variations. The document also includes colorful photos of the dishes. [Extracted from the article]

This article discusses the versatility and culinary uses of pumpkins in Italian cuisine. The author addresses the misconception that pumpkins are only associated with autumn, explaining that they can be harvested and enjoyed well into late winter. Italians have created a wide range of dishes using pumpkins, including appetizers, pasta courses, mains, and desserts. The article also provides recipes for savory pumpkin and gorgonzola pie, gnocchi with pumpkin and taleggio, pumpkin, baby tomato, and mozzarella salad, and chocolate chip and pumpkin ciambella. [Extracted from the article]

This article titled "PARTY STARTERS!" provides recipes for various appetizers and snacks that can be served at parties or gatherings. The recipes include Turkey Waldorf Cups, Lemongrass Chicken Sliders, Zucchini & Haloumi Twists, Carrot & Macadamia Hummus, Roast Beef on Mini Crumpets, and Duck Pancakes. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes tips and suggestions for variations. [Extracted from the article]

The article offers information on Osteria 500, a new restaurant with a unique dining space featuring a mezzanine, lush greenery, and a wood-burning stove. Topics include the restaurant's design, including a cherry red Fiat and a blue vintage bus converted into a cocktail bar. The menu features traditional antipasti like meatballs and calamari, as well as tagliere boards with prosciutto and salami.

The article focuses on the red wines of Piedmont, a region in northwest Italy. Known for producing some of the finest quality wines in Italy, Piedmont is dominated by hills, including Le Langhe, where the best wines are crafted. The famous wines of Barolo and Barbaresco are produced from the Nebbiolo grape, which thrives in the region's steep vineyards. Other red wines from the area include Dolcetto and Barbera. The article also highlights specific wines from the region, providing descriptions and prices. It suggests food pairings for each wine and includes information about their flavors and characteristics. [Extracted from the article]

The article discusses the evolving nature of appetizers in restaurants. Appetizers are no longer limited to the beginning of a meal, with guests engaging in the menu's appetizer section in various ways. Chefs have the opportunity to be creative and playful with their appetizer offerings, providing unique and different options for consumers. The article also highlights the use of prepared products to save on labor and allow chefs to focus on creating sauces and dips. Additionally, the article mentions the importance of staying true to the restaurant's vision and considering the cost and usage of ingredients when creating an appetizer menu. [Extracted from the article]

This article from Decanter provides information on two different topics related to wine. The first topic discusses Susumaniello, an ancient red blending grape native to Puglia, Italy. The grape was historically used for sweet and blending wines but is now being used to produce ageable red wines, rosatos, and sparkling wines. The second topic explores the term "MGA" in relation to Barolo, an Italian wine. MGA stands for "additional geographical characterisations" and refers to vineyard areas that may or may not be single vineyards. The article explains the history and significance of MGAs in Barolo. Additionally, the article briefly mentions different ways to serve salmon and suggests wine pairings for each preparation method. [Extracted from the article]

This article provides five recipes for festive meals. The first recipe is for Mediterranean roast vegetables, which includes baby capsicums, baby carrots, cooked beetroot, baby spinach or rocket, and marinated goat's cheese. The second recipe is for a pesto prawn platter, consisting of tzatziki dip, basil pesto, cooked tiger prawns, basil leaves, and shaved parmesan. The third recipe is for pork belly with charred pineapple and cucumber salsa, which includes boneless pork belly roast, fresh pineapple, Lebanese cucumbers, long red chilli, and limes. The fourth recipe is for smoked salmon bagel crostini platter, made with bagels, cream cheese, green goddess dressing, smoked salmon slices, and mixed salad leaves. The final recipe is for antipasto risoni salad, which consists of risoni pasta, Greek salad dressing, antipasto (capsicum, semi-dried tomatoes, olives, charred eggplant), roasted salted cashews, and flat-leaf parsley leaves. The article also provides a recipe for espresso KitKat ice-cream cake, made with KitKat chocolate bars, instant coffee powder, double thick vanilla custard, vanilla bean ice-cream, and mixed berries. [Extracted from the article]

This document appears to be a list of various establishments and their offerings in Albuquerque, New Mexico. It includes information on a Cuban restaurant that serves a unique version of the mojito cocktail, a local winery that offers a variety of wines made from different grape varietals, a hotel bar with a rooftop lounge and panoramic views of the city, a karaoke bar known for its innovative cocktails, a sports bar with a diverse menu and a loyal customer base, a restaurant with an extensive wine list, a retail store with a wide selection of beers, wines, and spirits, and a wine and spirits shop that offers frequent tastings and discounts. [Extracted from the article]

The article presents the discussion on adding effervescence to any event with our showstopping cocktails and canapés including Eero Saarinen, for Knoll, from Aram.

BUTTERMILK WAFFLES WITH MAPLE BACON SERVES 4 PREP 15 MINS + RESTING COOK 30 MINS • 1 cup self-raising flour • ¼ cup cornflour • 2 tsp caster sugar • 1 tsp salt • ¼ tsp bicarbonate of soda • 1 ¼ cup buttermilk • 1 egg • 8 slices streaky bacon, cooked • 1/3 cup maple syrup, plus extra to serve • 4 fried eggs • blanched asparagus, roasted capsicum strips, to serve 1 In a large bowl, sift combined flours, sugar, salt and soda together. Cook 1-2 mins, using an egg lifter to draw the egg mixture into the centre without breaking it up to allow egg to cook and brie to soften. SAVOURY BREAD & BUTTER PUDDING SERVES 4 PREP 15 MINS COOK 40 MINS • 200g pkt croissants (4), torn into 2cm pieces • 1/3 cup salsa • 1 cup mixed chopped antipasto vegetables • 90g feta cheese, crumbled • 8 eggs • 1 cup milk • 1/3 cup grated parmesan • parsley, roasted truss cherry tomatoes, to serve 1 Preheat oven to 180°C. BAKED CHERRY CROISSANT CRUMBLE SERVES 4 PREP 30 MINS COOK 40 MINS • 2 cups milk • 3 eggs • ½ cup cream • ¼ cup caster sugar • 1 tsp vanilla extract • 12 mini croissants, roughly torn • 400g can cherries, drained • ½ tsp ground nutmeg • ¼ tsp ground cinnamon • ½ cup toasted nut muesli, to serve • vanilla yoghurt, to serve 1 Preheat oven to 160°C. [Extracted from the article]

Serves: 8. 1 small beetroot, cut into quarters 30ml soy sauce 80g salmon, skinless, boneless 300ml light olive oil 4 wonton wrappers, cut in half Wasabi cream (see previous recipe). 3 to make wasabi cream, place wasabi paste, cream cheese, and lime juice and zest in a small bowl. Serves: 8. 210g storebought buttermilk pancake mix 200ml milk 1L light olive oil Cinnamon sugar ½ cup caster sugar 2 teaspoons cinnamon Chocolate sauce 100g salted butter ½ cup caster sugar or natural sweetener 2 tablespoons cocao powder 150ml milk, or any preferred milk 1 to make the chocolate sauce, place butter, sugar, cocao powder and milk in a medium saucepan over low heat and whisk well. Serves: 8. 1/3 cup buckwheat flour ½ teaspoon baking powder 1/3 cup soy milk, or any preferred milk 1 tablespoon butter 8 cooked baby prawns, shelled, tail on Wasabi cream 1 teaspoon wasabi paste 3 tablespoons cream cheese, room temperature Juice and zest of half a lime 8 fresh coriander leaves, to serve 1 Place flour, baking powder, milk, and a pinch of salt in a small bowl. [Extracted from the article]

8-10 SERVINGS 10 seasoned toasted seaweed snacks 1 Tbsp. sugar 1 Tbsp. sesame seeds 1 tsp. garlic powder 1 tsp. onion powder ½ tsp. crushed red pepper flakes or mild red pepper flakes 1 8-10-oz. bag kettle-cooked potato chips 1. TABLE TALK For a host, the time between the first guest's arrival and the commencement of the Thanksgiving feast needs to be approached strategically. HURRICANE CHIPS Heating potato chips in the oven primes them to take on a layer of flavor - like this seasoned nori blend inspired by Hawaiian hurricane popcorn. [Extracted from the article]

DEPARTMENTS HOST'S GUIDE OF THE MANY culinary sins of our nation, perhaps the most egregious was the partitioning of food and drink into two different cultures. CREATIVE PAIRING: PROVENCE ROSÉ A boon in more challenging food-pairing scenarios, rosé here is easy and engaging. COCKTAIL PAIRING: VESPER MARTINI Conventional wisdom pairs caviar hors d'oeuvres with ice-cold vodka, but we respectfully disagree - vodka is too cold when taken straight from the freezer, too volatile once it warms, and too assaultive in both cases. [Extracted from the article]

Food & Drink Jeffrey Morgenthaler can get pretty philosophical when it comes to bar food. Tabasco ¾ Tbsp. Worcestershire sauce 1 medium lemon, zested 3 Tbsp. freshly squeezed lemon juice 1/8 tsp. cayenne pepper ¼ tsp. sweet paprika 1/8 tsp. ground cinnamon 1/8 tsp. celery seed 1 tsp. white vinegar 1 small shallot, minced ¼ cup fresh dill, minced ¼ tsp. salt ¼ tsp. ground black pepper In a medium bowl, whisk together mayonnaise, mustard, garlic, Tabasco, Worcestershire sauce, lemon zest, lemon juice, cayenne pepper, paprika, cinnamon, celery seed, and white vinegar. MAKES: ABOUT 3 CUPS ¾ cups Kewpie mayonnaise 1¾ cups sour cream ½ tsp. garlic, microplaned or minced ¼ tsp. Cynar ¾ oz. lemon juice ½ oz. simple syrup 2 oz. soda water Lemon wedge Combine Cynar, lemon juice, and simple syrup with ice in a cocktail shaker and shake until chilled. [Extracted from the article]

Reviews are offered for restaurants in Bradenton and Tampa,Florida, focusing on the hot pot dining experience at Hong, where guests can select various broths and ingredients to cook in a communal pot, accompanied by Korean barbecue and diverse dessert options.

This article provides a guide to the best pit stops for the competition season in the UK. It highlights various service stations and farm shops that offer a range of food options for travelers, including organic bakeries, locally produced jams, and high-quality meats. The article emphasizes the importance of providing horses with opportunities to graze, feed, and rest during long journeys. These pit stops offer a chance for library patrons to explore different food options and plan their travel routes accordingly. [Extracted from the article]

The article focuses on three different pizza places in Cincinnati: A Tavola in Madeira known for its Neapolitan-style pizzas with a variety of toppings and starters; Two Cities Pizza in Mason offering Chicago-style and New York-style pizzas with unique toppings and a buttery crust.

SYD NEY LUNCH SPECIALS AND SET MENUS Quay Experience an abridged version of Peter Gilmore's famous Quay menu with the special four-course dining experience, Quay to Lunch. Tuesday to Saturday lunches offer a particularly wallet-friendly two courses for $79 from the á la carte menu - just don't forget school pick-up. centonove.com.au GOLDEN HOURS Henry Sugar Get shucked at cosy Carlton North bolthole Henry Sugar, where oyster happy hour features $2 bivalves every evening from 5pm to 6pm. Changing weekly, the five-course One Day Sunday set menu is tailor-made for a late lunch or early dinner - or why not segue from one to the other with the help of a killer wine list that leans into minimal-intervention, biodynamic labels from across the globe?. [Extracted from the article]

C.C. AND T.T. 11 Brave the New Jersey Turnpike fora mustard pie Persuading friends who live in New York todrive an hour or so into Jersey for pizza istough. Fellow Trenton-area pizza legendDe Lorenzo's also makes tomato pies, but a mustardversion isn't on the menu. Sometimes it'san original creation--like lemonygrilled chicken with thick gobs ofstracciatella cheese--while otherweeks bring chicken cutlets allavodka, craggy eggplant parms, orroast beef with provolone andgarlicky au jus. FOOD HOW FAR WOULD you travel for some pizza?. [Extracted from the article]

This article discusses the trend of restaurants creating visually appealing and innovative dishes for social media. Examples include a cornbread dish with fried-chicken butter, mashed potatoes shaped like a rabbit, and a burger-themed dessert. The article also mentions extravagant desserts like a caviar donut and a Greek phyllo pastry. Additionally, the article highlights the growing trend of dog-friendly restaurants that offer special menus for pets, including items like mini burgers and salmon. The focus is on providing high-quality ingredients for both humans and dogs. [Extracted from the article]

Good Luck Restaurant Lounge, located in Sydney, is a new venture by Merivale that offers a unique and eclectic dining experience. The menu features a fusion of Asian and Western flavors, with over 50 dishes to choose from. The restaurant draws inspiration from various culinary influences, including chef Mike Eggert's previous projects such as Totti's and Good Luck Pinbone. The space itself is glamorous and nostalgic, reminiscent of vintage Hong Kong cha chaan tengs and suburban Chinese restaurants. Despite its lack of cohesiveness, Good Luck Restaurant Lounge promises a fun and inspiring dining experience. [Extracted from the article]

This article titled "10 MINUTE CANAPES!" provides recipes for quick and easy appetizers. The first recipe is for crostini with three different toppings: roast beef toastie, sweet chili fig, and hot smoked salmon. The second recipe is for pesto pastry squares that can be topped with various ingredients. The third recipe is for meatball lettuce cups, and the fourth recipe is for crispy duck cucumber bites. Each recipe includes a list of ingredients and step-by-step instructions. The article also includes nutritional information for each canapé. [Extracted from the article]

The article reports on the best takeout trends with global spins, including Ethiopian-spiced soul food, Southeast Asian-inspired dishes, Levantine-style yellow dress-up dinner, and Palestinian-inspired spice-rubbed chicken dinners at various Washington D.C. eateries.

TOMATO SALAD WITH CRÈME FRAÎCHE AND OLIVE GRANOLA 6 SERVINGS Salt-cured black olives (the wrinkly, oily-looking ones, as opposed to canned black olives) are the key to this salad's textural topper. PISTACHIO-RASPBERRY BAKED ALASKA 10-12 SERVINGS A one-bowl vanilla cake that stays tender when frozen, store-bought ice cream doctored up with an easy homemade pistachio brittle, and a quick raspberry curd come together to make a spectacular and satisfying meal-ender. Morton kosher salt 5 Tbsp. unsalted butter, cut into pieces CAKE AND ASSEMBLY 2 pints vanilla ice cream, softened in refrigerator 20 minutes Nonstick vegetable oil spray 1½ cups (188 g) all-purpose flour 1 tsp. baking soda ½ tsp. Morton kosher salt 1½ cups (300 g) granulated sugar, divided 5 Tbsp. vegetable oil 1 tsp. distilled white vinegar 2 tsp. vanilla extract, divided 2 pints pistachio ice cream, softened in refrigerator 20 minutes BRIT TLE Preheat oven to 450°. [Extracted from the article]

Finely grate zest from remaining lemon to yield 2 tsp., then cut lemon in half and squeeze out 1 Tbsp. juice. TABLE TALK ANTIPASTO NIÇOISE Antipasto gets the niçoise salad treatment for a highly riffable, dinner-worthy mash-up of two classics. Morton kosher salt, plus more 1 cup plain whole-milk yogurt ¼ cup mayonnaise ½ tsp. sugar Freshly ground pepper 1 small red onion, thinly sliced 1 cup halved cherry tomatoes 1 large head of iceberg lettuce 1 cup salted pita chips 1. Cut 2 lemons in half and squeeze juice into pot through a sieve or your hand to catch the seeds; toss in spent lemon halves. [Extracted from the article]

The Spread Humble meatballs are heroes of the kitchen - favourites for everything from hors d'oeuvres to sandwiches to full-on dinners. Serve meatballs on garlic bread alongside remaining 1 cup tomato sauce for dipping. Roasted Eggplant and Lentil Meatballs PREP 30 MIN TOTAL 2 HRS 50 MIN SERVES 4 Unabashedly inspired by eggplant parmesan, these meatless meatballs - made with smoky roasted eggplant and protein-rich lentils - are also gluten-free. Air-Fryer Keftedes PREP 15 MIN; TOTAL 35 MIN PLUS UP TO 8 HRS CHILLING TIME MAKES 16 MEATBALLS Greek meatballs are the stars of meze plates for good reason. [Extracted from the article]

Features My favourite kind of picnic is an Italian-style farmers' picnic", says Massimo Mele, head chef at Hobart's bustling restaurant Peppina. Note Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs. 2 Add vinegar, oil, garlic, oregano and chilli to carrots and onion and stir gently to combine. 3 Place eggplant in a 1-litre sterilised jar with garlic, chilli and oregano; pour in enough olive oil to cover. [Extracted from the article]