Pie in the sky: inside Australia’s tallest restaurants

From lift access to overcoming the stigma of food-with-a-view, Sydney’s Infinity by Mark Best and Melbourne’s Vue de Monde can face tall ordersGet our weekend culture and lifestyle emailThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Whether you’re a skier or a pantry item, everything arrives at Eagles Nest the same way: via chairlift. Australia’s highest restaurant sits 1,937 metres above sea level in Thredbo, New South Wales, and getting ingredients to this Snowy Mountains site is challenging

Celebrity chef Gordon Ramsay undergoes treatment to remove skin cancer

The celebrity chef Gordon Ramsay has said he has undergone treatment to remove skin cancer, thanking “incredible” health workers for their efforts and urging fans to remember to wear sun protection.Ramsay, 58, said he had basal cell carcinoma, a non-melanoma form of skin cancer, removed, in a post on Instagram. A picture showed dressings below his ear where the cancer had been removed.“Grateful and so appreciative for the incredible team at The Skin Associates and their fast reactive work on removing this basal cell carcinoma, thank you,” the Kitchen Nightmares star said.“Please don’t forget your sunscreen this weekend, I promise you it’s not a facelift

Helen Goh’s recipe for peach, blackberry, ricotta and thyme galette | The sweet spot

By late summer, peaches are often past their peak for eating raw, being perhaps a little floury or shy on juice. That fading sweetness pairs beautifully with the first flush of wild blackberries, however, and this galette makes the most of that overlap: slices of peach and a handful of blackberries sit on a gently sweetened ricotta base that’s flavoured with brown sugar, orange zest and a few sprigs of thyme. The ricotta bakes into something soft and creamy that catches those juices as the fruits slump.This is best served when barely warm, with vanilla ice-cream.Prep 15 minChill 1 hr+ Cook 1 hr 20 min Serves 6-8For the pastry 185g plain flour, plus extra for dusting¼ tsp fine sea salt⅛ tsp baking powder 120g cold unsalted butter, cubed85g cream cheese 1-2 tbsp double cream 2 tsp cider vinegarFor the orange ricotta base150g ricotta 30g light brown sugar Finely grated zest of 1 orange – save the juice for the peaches1 tsp thyme leaves, finely chopped⅛ tsp fine sea saltFor the peaches 2 ripe peaches, halved, stoned and each half cut into 8 wedges2 tbsp caster sugar 1 tbsp cornflour 2 tsp orange juice 2 tsp thyme leaves ⅛ tsp fine sea salt 100g blackberries, halved if largeTo glaze 1 small egg, lightly beaten1 tbsp demerara sugarTo make the pastry, put the flour, salt and baking powder in a food processor and pulse a few times to combine and aerate

Champagne taste, cider budget? Try these fizzes | Hannah Crosbie on drinks

Bad news for me: I turn 28 this week, and I don’t feel particularly wiser. I do feel older, though. So, as you read this, you can be sure that I am probably quite drunk on sparkling wine. There’s scarcely a better excuse than a birthday, but I think we can agree that what you’re likely to be drinking at any such event will vary greatly, depending on whether or not the birthday in question is your own.The Guardian’s journalism is independent

Rachel Roddy’s recipe for fig, ricotta and orange tart | A kitchen in Rome

Yesterday, we left a garden with a fig tree as tall as a house to catch a train to Rome Termini station, where tiny, thrill-seeking figs grow on the tracks. The fearless fig tree is a descendant of the prehistoric wild caprifig, which spread from Caria (hence the species name carica) in ancient Anatolia, across the Mediterranean. Cultivation is thought to have started in Egypt and the Levant, probably between 4000 and 2700BC; particular evidence of this is the common fig (Ficus carica) on the stone walls within ancient Egyptian tombs called mastaba, painted so their occupants could enjoy the fruit in the afterlife.Dozens of examples are described in a research paper by the professor of Egyptology Noha Hany Gerges Salama, including paintings within a fifth-dynasty mastaba of Iymery, in Giza. One painting in particular depicts two fig trees, both of which have a boy standing in their branches and picking fruit, while men under the trees collect fallen figs in baskets

Sandwich surprise! 12 delicious – and diabolical – ways to sweeten your sarnie

Sweet sandwiches have been a big trend in shops this summer. Here is how to make your own, from strawberries and cream to apple pie paniniTesco’s recently introduced birthday cake sandwich – an unholy assemblage of jam, soft cheese, frosting and sprinkles, stuffed between two slices of brioche – may well be the world’s most depressing foodstuff, a cake designed to be eaten in one go, possibly on your birthday, probably alone.The birthday cake sandwich follows hard on the heels of M&S’s strawberries and cream sandwich – a UK version of the fruit sandwiches, or furutsu sandos, sold in convenience stores in Japan. The M&S sandwich received a certain amount of criticism, along with some surprisingly good reviews. But both sandwiches were controversial, not least from a nutritional standpoint (the Tesco sandwich contains 31