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The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.
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For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."
Tomatoes, tomatoes and more tomatoes, I've had success this summer with several heirloom varieties, most of them grown from seeds from Digger's. Green zebra, one tigerella and some black Krim are all doing well, with the fruit ripening day by day. The two varieties sent by a Seed Savers member, riesentraube (a climber) and Ailsa Craig, are still to ripen as I write this.
Last summer I learnt the hard way that indeterminate varieties (that is, tomatoes that go on growing until the weather turns cold) need very long stakes. I had some casualties thanks to inadequate staking, with laden branches breaking and falling.
I'm planning to make a store of tomato passata with my friend Jacqui. She has a plastic tomato-crushing device that she bought for $40 at Mediterranean Wholesalers here in Melbourne. I'm sure there are other types at other prices elsewhere; the neighbourhood where your local Italian population shops is a good place to start looking. The tomatoes are washed in the sink, then plunged into boiling water for a minute, then lifted onto a tray to cool a bit. Next they're fed into the hopper of this machine which sits over its own tub. One chute delivers a stream of sloppy pulp and juice, the other chute retains the skins and seeds. Jacqui provides training support to schools around Australia through the Kitchen Garden Foundation. She used the seed residue last season to propagate enormous numbers of tomato plants that were distributed far and wide. A nice idea for a school fête? (If you're planning to try this, it's best to make the passata with a single variety.)
The passata flows into a jug once the plug at the bottom of the machine's tub is pulled, and sterilised bottles are filled, a basil leaf added along the way if you're feeling romantic. Each bottle is then wrapped in a doubled sheet of newspaper secured with a rubber band and placed carefully into a stockpot. You add water to the top of the bottles, bring it slowly to boiling point, simmer for 50 minutes, then turn off the heat. The bottles are removed when they're cold and, hey presto, you've got the summer sunshine of tomato sauce for the winter.
Given the tomato glut, my lunch is often pan Catalan. Toast a slice of good bread, rub it lightly with garlic and then rub the slice hard with the cut side of half a tomato until you have nothing but the tomato skin left and a slice of damp but delicious pink tomatoey toast. Yum.
I also have a prolific crop of eggplant. Nothing from the shops compares to the creamy flesh of those shiny home-grown fruit. I have striped listada and the more usual bonica.
The capsicum bushes (in pots in my courtyard) are amazing. Each of these plants has more than 15 fruit and plenty of flowers. I have eaten a few of the green ones while I've been waiting for them to change colour. These home-grown capsicum are crisp and sweet with relatively thin skins with none of the bitterness I find in the huge green hydroponic capsicum in the shops.
This year I've found the space for two miniature sweet melons. They're yet to produce, although each plant has had lots of flowers. My two zucchini vines are producing, but happily not too much fruit. I do help them along by hand-pollinating some of the forming female fruit with a male flower as there seems to be a shortage of bees. If this is happening in your garden too, you may need to plant more bee-attracting plants. Try lavender or borage; my thyme bushes also seem irresistible to the bees.
With all of the above, the first dish that comes to mind is one of the many, many versions of a summer vegetable stew of which the French version ratatouille is the best known. In Sicily I tasted marvellous caponata which includes celery and sultanas in a similar combination of vegetables. The best versions I tasted were cooked for a very long time so that it was difficult to distinguish one vegetable from another and the stew was bronze in colour. Caponata is equally good cold as a salad, as a topping for bruschetta, or hot alongside grilled or roast meat.
I'm now about to go on a beach holiday - having thoroughly mulched the garden before I leave - and I can't wait.
Until next time.
PORTRAIT PHOTOGRAPHY ARMELLE HABIB
This article is from the January 2011 issue of Australian Gourmet Traveller.
For information on Stephanie Alexander's Kitchen Garden Foundation and schools program, visit www.kitchengardenfoundation.org.au.
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