How to turn your Monnet into a work of cocktail art

The craze for white spirits including gin, vodka and tequila has seen cognac, armagnac and other brandies somewhat sidelined.

But brandy-based cocktails are back and being heavily promoted for Mother's Day on May 14.

Monnet Cognac has a history dating back to 1838 but is a relatively recent arrival in the Australian market.

There are six Monnet brands available at Dan Murphy’s stores with the VS ($72.99) perfect for creating a range of cocktails.

Cognac is, of course, one of the most versatile spirits for the way it can be consumed either straight, on the rocks, within a cocktail, or paired with a meal.

Monnet Cognac has become famous through Leonetti Capiello’s renowned poster, ‘Sunshine in a glass’, which was illustrated for Monnet in the 1920s.

True to tradition, Monnet uses a copper pot still double distillation to produce its cognacs, which are aged for a minimum of two years.

The Monnet VS is aged in Limousin oak casks for a minimum of three years. Here are three cocktail suggestions.

1. ‘Because I Said So' Marauder

In a mixing glass: 50ml Monnet Cognac, 10ml strawberry liqueur, 30ml cranberry juice (sweetened), 5ml lime juice (freshly squeezed). Method: Combine all ingredients and shake with ice. Fine strain into a chilled coupe glass. Garnish with skewered raspberries.

2. Spicy Mama (above) 

Ingredients: 20ml Monnet VSOP, 30ml Monnet Salamander, 15ml 4-spice syrup, 40ml fresh orange juice, 40ml fresh pineapple juice. Method: In a shaker, pour Cognac Monnet VSOP and Salamander, syrup and fresh juices. Shake vigorously and pour into a long glass filled with ice cubes.

3. Mum’s Sidecar

Ingredients: 60ml Monnet Cognac Sunshine, 30ml of Triple Sec, 15ml-30ml of lemon juice to taste. Garnish with a lemon twist. Method: Cut a notch in a lemon wedge, then run the lemon around the rim of a cocktail glass. Dip the edge of the rim into a plate of superfine sugar. Place all ingredients in a cocktail shaker with a handful of ice and shake until cold. Strain the drink into the prepared glass. Garnish with lemon or orange twist.

Hotel chain hit for imposing "hidden charges"

One of the most aggravating aspects of booking a stay at a US resort is the imposition of hidden "resort charges".

This is where the price for a night is listed at a certain price, but when you book you are hit with extra resort charges for using the pool, or the gym, and other facilities you might have absolutely no interest in visiting.

These fees can be hefty. At the Planet Hollywood Resort in Las Vegas, resort fees are $45 per day on top of your room rate.  

Now Marriott has been hit with a $225,000 fine (chump change to a big corporation) to the state of Pennsylvania for not complying with an agreement over "hidden" resort fees.

PA Attorney General Michelle Henry said Marriott was given multiple extensions to the 2021 settlement and failed to meet a February deadline, Travel Mole reported.

As part of the settlement, Marriott was required to list all mandatory fees clearly at all stages of the booking process.

The state accused the hotel group of "drip pricing", which means only showing the true cost at the final booking confirmation stage or when checking in at the hotel.

Marriott will pay the fine for failing to meet compliance deadlines.

“What the settlement demands is simple: be up front with consumers and do not hide fees for hotel stays,” Henry said.

"I am thankful that Marriott has agreed to comply with the terms of settlement agreement without the need for litigation."

Leading Australian wine brand puts vineyards up for sale

Banrock Sation, one of Australia's highest-profile wine brands, has put its vineyards and facilities up for sale.

Owned by Australia's second-biggest wine company, Accolade Wines, Banrock Sation is selling a 235- hectare Riverland vineyard on two titles that produces an average of 5,700 tonnes of grapes annually.

Most of the vines were planted between 1993 and 1996, agents Langley & Co says on their website.

The vineyards are planted with shiraz, cabernet sauvignon, semillon and chardonnay plus a mix of alternative varieties.

The sale, by expressions of interest, includes a 1,619 ml annual water licence and "extensive building improvements" including a modern visitor centre, two houses and shedding.

The winey plant and equipment are for sale by negotiation.

The package includes the Wine Centre and "world-renowned wetland" subject to a long-term lease with Accolade Wines.

Expressions of Interest are invited to be lodged by May 5.

New restaurant aims to deliver local flavours

Wellington is a funny city. It can be cold and wet - and is also very hilly.

But the New Zealand capital is also home to several terrific bars and eateries, with a new one to be unveiled later this week.

The InterContinental Wellington will open GPO, a new restaurant that pays homage to the General Post Office that once occupied the same site, on Friday.

Chef Carl Maunder will head a kitchen brigade that will serve dishes using local produce inspired by the Mediterranean and the Middle East.

Maunder has worked in Auckland, Adelaide, Singapore, Hong Kong, and Dubai but is returning to his home town. 

Think dishes like a seafood platter (above) with oysters, Cloudy Bay clams, Mills Bay mussels, tiger prawns and Ruakaka kingfish.

Small plates might include Wairarapa organic vegetable crudités with Anabelle goat's fromage blanc, and duck manti, described as ‘Turkish ravioli’ with pomegranate, garlic yoghurt and paprika butter.

Mains might feature linguine vongole with Cloudy Bay clams, jamon, red chilli and chives, or Strait speared butterfish with South Coast seaweed butter, lemon and capers. Hawke's Bay organic beef will also be showcased.

InterContinental GM Scott Hamilton says: “The new restaurant adds to InterContinental Wellington’s reputation as one of the city’s top destinations for both business and pleasure.

“It is exciting to unveil GPO as a strong culinary concept that will appeal to both locals and visitors, giving guests even more reason to stay with us."

New Zealand brand Temuka Pottery has crafted bespoke crockery for the new restaurant, while there will be a team of in-house sommeliers.

For details see www.gpo.co.nz.

How to master your intimidating air fryer

We have an air fryer at home: it is a terrifying looking thing.

Luckily, we have an equal division of labour in the kitchen. My wife, Tereza Dobbin, cooks. I open the bottles of wine.

So when I was offered the chance to review Nathan Anthony's Bored of Lunch: The Healthy Air Fryer Book, I handed test duties over to her.

She also decided to write her own review. So here is is:

I’ve had an air fryer for a while but have never embraced it with any enthusiasm. 

Another kitchen gadget that I had to get my head around, when what it does could just as easily be done in the oven. That’s what I thought until I leafed through this cookbook and felt inspired to give it a go.

The appearance of the book is a bit daggy with various fonts and bright colours but it is the content that counts.

Each recipe is well laid out with an introduction and a photo of the finished dish, along with a calorie count.

I first tried the beetroot burgers - cooking half in the air fryer and half in the oven - as it was already on.

To my surprise the two versions were completely different: crispier and tastier from the air fryer in less time than those cooked in the oven.

For this week’s work lunches, I have made the falafels with tahini sauce which have turned out well - though the aubergine on the side looks a bit bland and dry.

Don’t be fooled by the title, there is much more to this book than lunches. It includes chapters on snacks, dinners, “fake aways” and sweets.

All well set out, easy to follow and quick to prepare and cook. Written by a home cook who become an internet sensation during the pandemic.  

I am now a happy convert and look forward to choosing my next healthy lunch box filler.

Bored of Lunch, The Healthy Air Fryer Book by Nathan Anthony. Published May 9 by Penguin/Random House. RRP $39.99.

Record number of airlines now using Sydney Airport

Sydney Airport now handles flights from 50 airlines, the highest number in its 103-year history.

The 50th airline, Vietjet, had its inaugural flight this week from Ho Chi Minh City.

Vietjet is the sixth new airline Sydney Airport has welcomed in the past 12 months. The others are Batik Air Indonesia, Bamboo Airways, Sri Lankan Airlines, Thai AirAsia X and T'way Air.

Vietjet will be offering three return services a week from Ho Chi Minh City a week on its A330-300 fleet.

Sydney Airport now has four airlines flying to Vietnam, a rapidly growing tourist market which attracted more than 317,000 Australian travellers in 2019.

“For the first time in our proud 103-year history, we have 50 airlines flying through Sydney Airport,” said Sydney Airport CEO Geoff Culbert: 

“This is an incredible achievement when you consider air travel was almost non-existent through Covid.

“Attracting airline networks to rebuild capacity to Sydney is key to supporting the recovery of international tourism, business travel, student travel and the broader New South Wales economy.

“We're thrilled to welcome Vietjet to Sydney Airport, as the airline will be providing a further low-cost option to this sought-after and popular destination. "

Vietjet vice president Nguyen Thanh Son said: “Australia plays an important role in our business strategy. Connecting Sydney with Ho Chi Minh City demonstrates Vietjet's strong commitment to provide a new choice for Australians to explore Vietnam and other Asian destinations."

Image: Sydney Airport