Cherry bombs

So, part 2 of H&D Down Under features probably my favourite drink ever. The top two pictures show it - a cherry aperitif from The Press Club. What you get from the aperitif trolley is a fair-sized mini bottle (as in 2-3 measures) of mastiha. This is a liqueur seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to Greece. But first into your glass clinks a gigantic cherry-flavoured ice cube. It lasted until I had finished the alcohol so you know. I can taste it now - utterly delicious and refreshing - and it's worth a trip to The Press Club just for that. Below the coolest drink in the world are two dishes from Merricote in Melbourne - a trout tart with

H&D Down Under

First, as you may have guessed, let's make it clear this is not the photographic arm of H&D but the other half so the pictures are not top notch. I mean who would leave those buzzers in the pic of the oysters!? But because we get ideas from being out and about, we thought we would give the the lowdown on the food we had in Australia. Another fact to get clear - what they are eating in Oz now we will be eating over here soon. Because we really do believe Australia sets trends in foods and cooking. Avocado on toast for breakfast anyone? Anyway, let's take a look at the collage. Top right, a dish from The Press Club, a real favourite in Melbourne. Small and intimate, it's owned by George Calomb

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