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Award-winning dessert chef Eric Lan­lard re­veals his top tips for mas­ter­ing sponges, cheese­cakes and more in this pro­gram ded­i­cated en­tirely to desserts. To­day’s fo­cus is the chocolate pud. To­day, 5.30pm, Life­Style Food.

Guests at the New York restau­rant of book­maker Louis Cropa in­clude a lo­cal po­lice­man and his wife, ri­val gang­sters, a food critic and sous chef Dun­can, who sets off an ex­plo­sive chain of events. Mon­day, 10.15pm, Show­time Greats. the first floor and Bou­chon Restau­rant on the sec­ond. It’s due to open later this year on North Canyon Drive, with Rory Her­rmann, pre­vi­ously head of the pri­vate din­ing kitchen at Keller’s world-fa­mous Per Se in NY, serv­ing as chef de cui­sine. www.bou­chon­bak­; www.dis­cov­er­losan­ge­

New York food high­lights are too nu­mer­ous to men­tion in the space of this col­umn, so stay tuned for her Global Gourmet fea­ture on best din­ing in the Big Ap­ple in com­ing weeks. But she can re­port that one of New York’s most colour­ful adopted sons, French­man Florent Morel­let, whose leg­endary diner in the Meat­pack­ing District closed last year af­ter suc­cumb­ing to pro­hib­i­tively high rents, is plan­ning to open a new restau­rant.

Morel­let is in ne­go­ti­a­tion on a cou­ple of pos­si­ble lo­ca­tions in the more af­ford­able Flat­iron district in down­town Man­hat­tan with a view to set­ting up a sim­i­lar con­cept to Florent, his 24-hour eat­ing house that at­tracted ev­ery­body from drag queens and hook­ers to politi­cians and celebri­ties dur­ing its 23-year reign. Its clo­sure caused pub­lic out­rage.

‘‘ I’mhelp­ing Florent set up some­thing else,’’ says high-pro­file restau­rant and hos­pi­tal­ity con­sul­tant Clark Wolf, who con­firmed the new place would be ‘‘ very much like what he used to do . . . open all the time, straight­for­ward, ac­ces­si­ble and good-qual­ity food with a twist’’. hopes the ir­re­press­ible Morel­let signs on the dot­ted line soon and brings a bit of 1980s New York naugh­ti­ness back to the city. www.clark­wolf­com­; www.ny­

FIND of the week: Could Syd­ney’s Wool­lahra be the home of the world’s most glam­orous butcher’s shop?

thinks so if the forth­com­ing open­ing of Vic­tor Churchill in Queen Street is any­thing to go by. The new high-end re­tail arm of sup­plier Vic’s Pre­mium Qual­ity Meat will have a sleek and chic fitout by in­ter­na­tion­ally renowned Michael McCann of Dreamtime Aus­tralia De­sign, in­clud­ing Hi­malayan salt brick walls and ha­iron-leather-clad walls in its kitchens.

An an­tique Berkel floor-stand­ing meat slicer and an im­ported French bon­net ro­tis­serie will be in­stalled.

is in­trigued to hear of a ‘‘ chook cam’’ wall dis­play in­volv­ing mul­ti­ple video cam­eras trained on the daily spe­cial. She hopes the small­go­ods have their Eq­uity cards in or­der.

Vic’s Meat chief ex­ec­u­tive of­fi­cer An­thony Puharich and his fa­ther Vic­tor, who founded Vic’s as a small butcher store in Syd­ney’s Ox­ford Street in 1996, will get back be­hind the counter a few days a week at Vic­tor Churchill, while Romeo Bau­douin, for­mer head chef at Syd­ney’s Prime and sous chef at Guil­laume at Ben­ne­long, will take charge of the char­cu­terie and ro­tis­serie and pre­pare ready-to-go prod­ucts. Vic­tor Churchill will also stock home­made ter­rines, pates and par­faits. Says Puharich, ‘‘ Euro­pean char­cu­ter­ies and ro­tis­series have been do­ing this kind of thing for cen­turies so it’s timely that we caught on.’’ 132 Queen St, Wool­lahra; www.vic­

loves: Recog­nis­ing un­sung he­roes, so she is sad to miss to­mor­row’s Shared Ta­ble Event or­gan­ised by Marieke’s Art of Cui­sine at Cut­ler + Co in Mel­bourne’s Fitzroy, show­cas­ing the work of up-and­com­ing-chefs. Sous chefs Brooke Payne from Momo, Josh Mur­phy from Cu­mu­lus, An­thony Si­mone from Si­mone’s in Bright, John Paul Twomey from Cut­ler + Co and Leilani Wolfenden of Comme are the stars of the show, putting to­gether a Sun­day de­gus­ta­tion lunch that show­cases their wide-rang­ing skills. Tick­ets are $180 a per­son, in­clud­ing drinks. (03) 9419 4888; www.marieke­sartofliv­

loathes: That the Asian ele­phant is un­der threat due to loss of habi­tat and poach­ing. So she ap­plauds Dilmah Tea for launch­ing, through its Dilmah Con­ser­va­tion Or­gan­i­sa­tion, the first long-term Asian ele­phant study aimed at help­ing find so­lu­tions for the sur­vival of the ele­phant pop­u­la­tion. www.dilmah­con­ser­va­ See Michelle Rowe’s ‘‘ Your place or mine?’’ fea­ture in mag­a­zine, Fri­day, Au­gust 7.

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