Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we are shedding our summer skins and easing into cooler weather with extremely ripe figs and spicy ginger.

Cocktail syrup is very easy — some would say “simple” — to make. Dump some sugar in some water, heat it until it dissolves, let it cool. If you want a flavour other than “sweet”, you can boil some sort of plant part in the water to impart something special. However, in the case of ginger syrup, this route can give you a dull, not-so-spicy syrup with a “cooked” sort of flavour.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make thing with my immersion circulator. Today we're taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.

Red hair is caused by a rare recessive gene that occurs in less than two per cent of the human population. Once considered a sign of beauty, virility and even rulership, the trait has since become an object of bullying and ridicule - and the "rangas" have had enough.

On 29 April, Australian redheads are being urged to take part in a national Ginger Pride Rally organised by
Buderim Ginger Beer and the Red and Nearly Ginger Association (RANGA for short). There will even be 'ginger speed dating' for redheaded singles to partake in. Here are the details.

I love ginger, and use it in every dish I possibly can, both sweet and savoury. I thought I knew all the ginger tricks -- I even make my own sushi ginger -- but there was one preparation that was missing from my life: roasted ginger.

My love for sushi ginger borders on obsessive, and have been known to go out to sushi just to satisfy my pickled ginger craving. This is unnecessary though, because you can make delicious, perfect gari in the comfort of your own kitchen.