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2 weeks ago | 
broadsheet.com.au | Che-Marie Trigg
A sort of alchemy happens when very cold gin is combined with very cold vermouth and poured into a very cold glass to make a Martini. The result is a textural, crisp sip, with further impact delivered via garnishes like olives and lemon.
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2 weeks ago | 
broadsheet.com.au | Che-Marie Trigg
The Mini Martini is the ideal cocktail. You can order one to sip while you’re deciding what else to drink. If you’re a newbie to the Martini game, it’s perfectly sized for your first crack at the stiffest of drinks. And it offers the chance to enjoy a premium classic cocktail on a 2025 budget. From May 19 to June 22, ordering a Mini Martini at a slew of top Sydney venues also throws in another bonus: the opportunity to enjoy a snack specifically crafted to complement a classic Martini.
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3 weeks ago | 
broadsheet.com.au | Che-Marie Trigg
Warm Layers, Cosy Carpets and More: Six Styling Ideas To Make Your Home Inviting in WinterCollage by Ella Witchell ·As the chill starts to set in, now’s the time to make your space feel warm and lived-in – whether you’re setting up a new place or refreshing a familiar one. In partnership with Kmart, here are some easy styling ideas to make your home cosier this season. As the air begins to chill, it’s only natural to start spending more time at home.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg |Hardie Grant Books
Over the past decade or so, Jatz crackers have had their remit expanded. No longer confined to a vehicle for cabanossi and cubes of rubbery cheese, the malted biscuits – and their counterparts Ritz, which are more common in Melbourne and Adelaide – have found their way onto restaurant menus, with toppings like anchovies and butter, and whiting and cod roe.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
As the temperature drops, it’s time to bundle ourselves away in the galleries. There’s an array of compelling exhibitions to catch in Melbourne this month. Izabela Pluta: Lumina, HeideIn this sublime new exhibition, which winds its way through Heide’s iconic modernist gallery, Polish-born Australian artist Izabela Pluta subverts the idea that photographic images are static.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg |Hardie Grant Books
You won’t often find us turning down a Martini. But there are times when sipping on a big-booze cocktail is simply not appropriate. For those times, there’s this “dirty Martini” chicken from Australian food writer and columnist Katrina Meynink’s vibrant new book Kitchen Keepers. “When you want a dirty Martini but it’s Tuesday and you need to make dinner, this is your panacea,” writes Meynink about this one-pot winner.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
It’s federal election time – and whether you’re pals with political pundits or simply enjoy the chance to throw a party, your guests will need to eat. Whoever your mates vote for, you’ll be the real winner by dishing up a spectrum of snacks, from sausage rolls and fried chicken to cheeseburger spring rolls and chicken sliders as they watch Antony Green making his calls on the night. Here are 10 snacks to serve at your 2025 election party. Chin Chin’s Thai-spiced sausage rollsNever miss a moment.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
Emelia Jackson really loves biscuits – in fact, last year she published a cookbook dedicated to the sweet treats: Some of My Best Friends Are Cookies. More recently, she’s brought biscuits back to the table for The Baker’s Book, a just-published collection of more than 60 recipes from top bakers and chefs including Nadine Ingram (Flour and Stone, Sydney), Natalie Paull (Beatrix Bakes, Melbourne) and Dougal Muffet (Sydney’s AP Bakery).
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
“As a tourist to the Freetown Christiania commune in Copenhagen, I came across the drømmekage, which translates literally to ‘dream cake’,” writes Raymond Tan in The Baker’s Book, a new collection of recipes from 30 leading Australian bakers and chefs. “Traditionally, this Danish cake is a fluffy vanilla sponge topped with sweet, sticky caramelised coconut.
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1 month ago | 
broadsheet.com.au | Che-Marie Trigg
Melbourne’s Circl describes itself as a wine house – it places equal importance on wine and food, with the intention of making fine wines accessible. Executive chef Elias Salomonsson has built his menu around the venue’s extensive wine library, drawing influences from his Swedish heritage. This dish, which is perfect for Good Friday lunch or any other time you’re after a speedy showstopper, also riffs on Salomonsson’s background.
