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For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
It started with a simple manifesto: to create a magazine that was dedicated to the art of good eating.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Here’s what to expect when the international event arrives next April.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Sokyo's Chase Kojima's new project is something completely new.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
With so much on at Christmas, why not take a few shortcuts in the name of merriment? Pour the wine, kick back and let the good times roll.
Some people are great at Christmas: six months ahead, the fruit
is already soaking, the pudding hanging, the bird fattening. Then
there are those of us who are better at other festive necessities,
such as pouring wine (generously) or readying Santa's mince pies
(he likes two, with his whisky neat). While it's admirable to make
your feast from scratch, Christmas doesn't have to involve hours
(or months) in a hot kitchen, mincing, brining, boiling and
roasting. In fact, some would even suggest there's wisdom in
pouring another glass of wine and leaving it all up to the experts.
This Christmas, the choice is yours. We've searched high and low
for the tastiest shortcuts, offered by some of the best chefs,
butchers, bakers and providores in the country. Consider these
cheats our gift to you.
A good snack-plate sends many messages, but mainly it says here is an organised host, with all bases covered. To kick things off, we suggest Hudson Meats' venison terrine with gin and cranberry ($89.95 per kg), teamed with Edmond Fallot cornichons ($16 per 190gm jar) and potted duck rillettes ($34 for 250gm) from Victor Churchill with crusty bread.
Whether it's a turkey, ham or seafood spread, condiments are key. Matt Wilkinson's brown sauce ($9.95 for 250ml) and white meat make a great pairing, or try his piccalilli ($11.95 for 360gm) for a hint of spice, both available from Hams & Bacon. Kitchen by Mike's Cumberland sauce ($12), meanwhile, will add zing to your Boxing Day rolls.
Good stuffing should have some moisture but not be soggy, and crunchy, but never dry. Phillippa's stuffing ($13.50 for 250gm) is a bread stuffing that ticks all the boxes with hits of flavour and texture from cranberry, pecan and rosemary. Simply add water, butter, a splash of brandy, and you're done.
4 Ham & Glaze
Put your feet up and let Feather and Bone, provider of sustainably farmed meat, brine, smoke, cut and score a free-range bone-in ham ($27.50/kg for 6kg-8kg), ready for glazing. Come Christmas day, all you'll have to do is remove the skin, spoon on their Half-Cut Glaze ($12 for 300gm) - a mix of Young Henry's apple cider, honey, Dijon mustard and orange juice - and baste regularly.
A pre-stuffed turkey breast is a great for small gatherings (or small ovens). Hudson Meats' free-range pre-stuffed turkey breast ($29.95/ kg) comes in a neat parcel packed with your choice of sage and thyme or cranberry and roast chestnut stuffing, as is Victor Churchill's juniper and tea-brined version ($80 for 1.3kg-1.6kg).
We're all for festive biscuits - ginger trees, chocolate baubles and iced stars make great emergency gifts as well as decorative additions to the post-feast table. Santa will love them, too. Our favourites are Phillippa's iced chocolate vanilla stars ($15.90 for nine), Jocelyn's Provisions ginger trees ($11 for four) and the Sweet Envy Santa pack ($8.50, for a pack of decorated carrots, milk bottles and cookies).
There's always plenty of visitors dropping in over the break, so it's best to be prepared with something sweet stashed in the cupboard. We suggest a dense, rich Margherita panforte ($17 for 250gm), combining honey and almonds with spiced and candied fruit, or the Torta Lucia with hazelnuts and cocoa butter ($33 for 400gm) - both sure-fire crowd-pleasers, available from Fratelli Fresh.
8 Christmas Cake
Christmas ain't festive without fruitcake. Soaked in a cocktail of rum, brandy and orange juice, and topped with pecans, Jocelyn's Provisions Christmas cake ($60 for small, $80 for large) is a classic that's mighty tasty and, quite possibly, one of the prettiest around.
9 Pouring Custard
Where there's pudding, there has to be custard. Merna Taouk uses quality ingredients in DessertMakers' crème Anglaise pouring custard ($7 for 200ml), including Nixon's free-range eggs (just the yolk, in this case). It's good enough to drink straight from the vintage-style milk bottle it comes in.
10 Mince Pies
We like our mince pies boozy, with plump spicy fruit and just the right amount of crumble in the pastry. Nadine Ingram at Sydney bakery Flour and Stone does, too. She makes her mince pies ($4 each, $24 for six, $48 for 12) with a unique mix of rhubarb, vanilla, candied orange and confit ginger - pretty damn fine.
It might not be your nana's recipe (which required hanging back in May), but Coles Finest vintage pudding ($18 for 900gm) is hung the traditional way and matured for 12 months by the good folk at Pudding Lane. It combines Australian vine fruit such as currants, raisins and sultanas with brandy from the Barossa Valley. Best served with generous dollops of custard or a healthy scoop of brandy cream - or preferably, both.
Simon Johnson suggests serving his SJ 25 Year Anniversary Panettone ($59 for 1kg) with cherries, ground almonds and sugar crumbs. With quarter of a century under his belt as one of Australia's leading providores, it's advice best heeded. The panettone comes beautifully packaged in one of three artist-designed gift boxes and makes the perfect festive gift.
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