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You'll be amazed at this cupcake heaven

If your idea of heaven is cupcakes 24/7, I’ve found your people,
Here in Las Vegas, Sprinkles Cupcakes have an ATM which will automatically dispense cupcakes on demand.With a bank of 600 cupcakes to draw from, you can be pretty sure your favourite flavour is going to be there when you need it.
Sprinkles stores are located throughout the USA at 17 loctions although not all outlets have ATMs. Check the website to see if you are going to be lucky.The first cupcake ATM opened in Beverly Hills in 2012.
The Las Vegas store is located just off the strip on the mall that leads to the High Roller, next to the LINQ Hotel.


The ATM operates easily and my cupcake was dispensed without a hitch.The cupcake was dense and moist, obviously recently cooked.
Some, but not all flavours (notably my favourite salted caramel flavour) are available as cupcake kits so you can enjoy the Sprinkle experience at home.
I’ve been searching for the perfect cupcake since they first came to prominence about eight yea…
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How to spend 48 hours in Sydney at Hyatt Regency

That moment when you walk into your hotel room and the first word on your lips is ‘WOW’.

With corner rooms offering panoramic views over Sydney’s picturesque Darling Harbour, a wow moment at Hyatt Regency Sydney is definitely on the cards.

Opened in December 2016, the hotel is the first opened in Australia by Hyatt in the past 17 years. The new 24-story tower includes 222 additional guestrooms, making Hyatt Regency Sydney the largest upscale, full-service hotel in Australia with a total room count of 892.


While one of the 130 Club hotel rooms and suites in the hotel’s new accommodation tower from floors 8-15 may initially look like an expensive option, the Regency Club Lounge with its complimentary continental breakfast, evening canapés and complimentary beverages takes much of the ouch away.  Downstairs the exclusive check-in and concierge also go a long way towards making what can be a fairly frantic lobby into a very friendly place.



Cocooned inside your luxe room, you won’t give a…

The world's first onboard bionic bar

A robot arm walks into a bar, and the bartender says, “I’m out of a job”.

No joke, on Royal Caribbean’s new Anthem of the Seas, a ship that redefines cool, the Bionic Bar breaks new ground.

The two robotic bartenders can produce two drinks per minute from an endless selection of cocktails.  Guests just log into the system via the ship’s iPad ordering system and their cocktail of choice goes up on the visual order list.  There's also a few saucy one-liners and bar chat on the board, the sort of stuff that bartenders regularly exchange but it's usually hard to hear.



The bartender robots are excellent at muddling, stirring, shaking and straining your creation.  Once completed, the drink is ready for you to claim via your wristband.  Your perfect cocktail just slides across the bar into your hand.

There are 30 different spirits and 20 different mixers, so you are unlikely to be stuck for an option. There’s the occasional breakdown, and a bit of human error to contend with but the…

Slip, slide, spit…Melon mayhem hits Chinchilla

What happens at Melonfest doesn't stay at Melonfest!

Here's what happened when I visited the Chinchilla Watermelon Festival for the weekend to slip, slide and spit watermelon.  It's on again from Thursday, February 16 to 19.

Turn back the clock to 2013.  I'm staying on Heeney Street (they got the spelling wrong there), and I'll be having a four-course melon only dinner.

They are keeping the menu a secret but there are hints that an oyster shucker has been brought in from Mooloolaba to do watermelon oysters and there's some watermelon semifreddo setting in the fridge.



Chinchilla is the ‘Melon Capital’ of Australia. For four days (Feb 14 -17) they’ll be skiing, slipping, sliding and spitting watermelons across a range of family-friendly events and activities as part of the 11th Chinchilla Melon Festival.

The bi-annual event draws crowds in excess of 10,000 who migrate to the Queensland town, located 308km North West of Brisbane, to join in the watermelon-themed …

Valentine's Day menu that won't weigh you down

Here's a Valentine’s Day menu that will shrink your love handles without assaulting your taste buds and get that lovin' feeling flowing.

Just because you are losing weight, you do not have to forsake the foods you love when romancing your loved one.  These mouth-watering recipes are not only healthy, but they are also packed with aphrodisiacs that may have you burning off those unwanted calories later in the night!

Foods such as salmon are packed with omega 3, a well-known mood-elevator.  Amino-acids found in chocolate also help to boost serotonin levels in the body have also been linked to feelings of attraction and desire.

The Valentine’s Day menu your waist will love starts with  Grilled Salmon with Asparagus and baby greens (Healthy Living for Families Cookbook) and finished with the eye-pleasing Chocolate Strawberry Crepes (Healthy Living for Life Cookbook}.

While the jury is still out on the actual physiological effects of aphrodisiacs, the psychological effects are a d…

Long Road is a short trip to French food with flair at New Farm

Discover a fresh approach to French food at The Long Road Bar & Eatery opposite the New Farm Cinema on Brunswick Street.
Named for the four years it took owners Leslie McLaughlan and Chris Tope to bring their dream to reality, The Long Road is the sort of bar and eatery that both welcomes and excites.
Head Chef Phoebe Mille has created a menu is influenced by European flavours and her own unique style based on five years in the Paris food scene.



Taking centre stage in the decor is a hand-blown chandelier by Byron Bay craftsman  Raffael Lohmann.  He also made the leather accented menu holders and leather aprons for staff and makes some pretty awesome leather bags that anyone can purchase.




Check the concrete table under the chandelier with it's long well running through the centre.  The wooden stools and custom made wood fixtures throughout the restaurant were made at suburban Red Hill, all from one giant Tasmanian tree.
The outside verandah has been furnished for comfort with cou…

Is this tasty treat Australia's national cake?

It's time to set one thing straight, to wave off the contenders and just say it how it is - lamingtons are Queenslanders!

Scorned at high teas but the backbone of sporting club fundraising, lamingtons – the cube of sponge cake dipped in chocolate and swathed in coconut – are an Australian institution. And like all famous faces, many lay claim to its origin including Harlaxton House in Toowoomba and even New Zealand.

But when it comes to the lamington, QUT historian and Old Government House curator Dr Katie McConnel says there is no dispute.


”It was definitely first concocted at Old Government House by French chef Armand Galland,” Dr McConnel says.

”It’s all in the use of the chocolate and coconut and because Lady Lamington herself credited Armand Galland with this popular cake.

”Monsieur Galland came to Australia with Lord and Lady Lamington in 1900 and cooked for them until they left in 1901. The lamington was born of necessity – it was Monsieur Galland’s answer to the perenni…

5 top tips on how to cook the perfect sausage

Do your snags taste as good as they should on your plate?

Wondering what you are doing wrong when it comes to tossing a sausage on the barbecue?

Here's some tips from Errol, a trusted barbecue master cook who knows how to get the best out of a sausage.




Errol says-
Always have the plate on a low temperatureTurn the sausage regularly to make sure it is cooked thoroughlyKeep the moisture inside your sausages cook them slowly, so they are succulentDon't prick or cut them open or you'll end up with dry sausages.Cook over low heat for longer than you might think (10 to 15 minutes for a thick sausage)





Of course, it always helps to start with a great sausage.

My best tips arePut quality ahead of price - sausages are fairly inexpensive, and you can afford to buy the best available.Try unusual combinations - pork and fennel are my favourites but how about moroccan lamb and raisin, pork apple and cinnamon, or sweet chicken and corn?Always read the ingredient list when buying pre-packa…